Two summers ago I discovered my love for jam making. Making homemade goodies not just for my little family but for our extended family and our friends is so much fun. Since my first attempt of blueberry jam… I have come along way. I love Apricots and I found an old family recipe for Apricot Jam that I just couldn’t resist trying.
This Apricot Jam is so amazing. Seriously our whole family cannot eat it fast enough. While I wish we could get locally grown apricots that really doesn’t work up here in Northern Norway. I always buy organic apricots that are shipped up. If you have a farmers market in your town I would definitely go there to get my apricots (man do I miss farmers markets).
This jam is not only bursting with flavor it is perfect for the winter. Up here we often do need reminders on spring and summer because they are short and fleeting.
Canning Apricot Jam
I am still learning all the ins and outs of canning but am really enjoying it. When my mother in law makes jam she typically puts it in the jar and puts wax paper with vinegar under the lid. They seem to keep in the pantry okay for a year but personally this way scares me a bit so I like to use the water bath method.
The key point to canning anything is to keep everything sterile. One way that we do this is by boiling water as well as using Star San. Star San is what we use when brewing beer and making wine. Essentially it is a no rinse sanitizer made from food-grade phosphoric acid. Since it is acid based I am careful how much I use on items that will be touching the food directly.
For more information on canning make sure you check out The National Center for Home Food Preservation
Are you ready to make some delicious jam?
I love using the apricot jam on toast, Norwegian pancakes and my famous Apricot Wings.
*Note: I love when my readers try my recipes so if you do snap a photo and post to Instagram with the #thelavenderhytta