Homemade Apricot Jam

My son Casey has fruit and nut trees in his yard and yesterday he brought over apricots for me to make jam. 

The apricots were perfect, soft enough for eating and not too ripe. 

For the most part, I followed this recipe from Food.com.

Apricot Jam

Ingredients:

8 cups sliced apricots, pitted and skin left on

1/4 cup lemon juice

6 cups sugar

Directions:

Sterilize 10 half-pint canning jars by boiling for 10 minutes in hot water canner.

Combine apricots, lemon juice and sugar in a large stock pot.

Bring to boil over medium heat, stirring occasionally until sugar is dissolved.

Once mixture reaches a rolling boil, continue boiling for 30-50 minutes, mashing occasionally with a potato masher and stirring frequently to prevent it from sticking. (Trust me. You don't want scorched fruit floating around.)

During this process, why not reward yourself with your favorite treat? I did!

Remove from heat and ladle quickly into hot jars, leaving 1/4 inch head space.

Wipe rims with clean damp cloth and place canning lids (prepared according to box directions) on rims. 

Secure with rings and process in boiling water for 15 minutes.

Remove carefully and let stand at room temperature for 24 hours.

Sooo Pretty.

Pomegranate Jelly

Ingredients-

5 cups pomegranate juice
1/4 cup lemon juice
1 1/4 package powdered pectin
7 cups white cane sugar


1- Make the Juice. Cut open a pomegranate and submerge it in a large bowl filled with water. Remove the seeds underwater; they will sink to the bottom while the white membrane holding them together will float. Discard the peel and membranes. Strain the seeds and put them in a blender. Pulse the blender so that the seeds are broken up. Place a mesh strainer (I actually placed cheesecloth inside a plastic strainer) over a bowl and pour the seed mixture through the strainer. Use a rubber spatula to help press the pulp against the strainer as to extract as much juice as possible.

*This is a good stopping point if you are tired or short on time. The juice will keep in the refrigerator or freezer for a few days, until you are ready to make the jelly.


*If this is your first time water-bath canning, you may want to watch the YouTube clip below before you start. It is very helpful.


2- Prepare canning jars. Seep the clean, empty canning jars in boiling water (the video says not to bring the water to a boil, but I do) for several minutes. Boil a few cups of water in a separate kettle and pour over the lids in a small bowl to sterilize.


3- Measure pomegranate juice and lemon juice in a 6-quart pan. Add pectin, stir and place over high heat. Bring to a boil, stirring constantly to prevent scorching. Reach a full rolling boil, that cannot be stirred down, and add sugar. Boil hard for exactly 2 minutes. Remove from heat. Let stand for a minute and skim off foam.


4- Fill jars to 1/2" of the top. Wipe rims clean. Screw on 2-piece lids.


5- Finish canning. Place jelly jars, not touching, on a rack in a tall pot of boiling water. The water should cover the top of the jars by one to two inches. Boil for 5 to 15 minutes, depending on your altitude, then remove from the water and let jars cool. Check seals, the lids should be sucked down (you'll hear a popping noise as the jelly cools). Let the jars sit overnight. Jars will keep on the shelf, but need to be refrigerated once they are opened.


Yield - 8-9 half pints.