How to Make Ginger Apricot Jam Without Pectin; Canning

I love this jam. As a basic jam, I sometimes feel like apricots can be a little bland. A lot of sweet but not a lot of flavor. Adding the ginger and vanilla makes for an interesting, delightful flavor in this ginger apricot jam without pectin that just rolls around in your mouth. When Emmaline and I first tried this new combination we had no idea the new dimensions of taste this would open up. I had to go get more apricots, so I could can enough to last until the next season because it had quickly become one the family was loving. This is definitely in my top ten favorite jams.

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Makes: 5 half-pint jars

2 Cups Pitted, Crushed or Blended Apricots
1/4 Cups Lemon Juice
½ tsp Vanilla
½ tsp Ginger
6 Cups Sugar
1/2 tsp Butter (optional)

Preparation:
Prepare your water bath canner by filling it about halfway full with water and place it on the stove on medium heat.

Place your jars in the oven to heat up at 250 degrees Fahrenheit.

Wash whole apricots under cold running water; drain. Cut apricots in half lengthwise. Remove pits. Blend or mash apricots to measure 2 cups.

Cook the Ginger Apricot Jam Without Pectin:
Combine crushed or blended apricots, lemon juice, vanilla, ginger, and sugar in a large saucepan. Add the optional butter to reduce foam. Bring the mixture to a boil, stirring until the sugar dissolves.

Increase heat to cook rapidly to the gelling point (220 Degrees Fahrenheit at Sea Level). Reduce the temperature by 2 degrees for every 1,000 feet above sea level. Constantly stir to prevent sticking or burning. Remove from heat. Skim off foam if necessary.

Fill Jars:
Ladle hot jam into a hot jar, leaving ½ -inch headspace. Remove air bubbles. Clean the jar rim. Center the lid on the jar and adjust the band to finger-tip tight. Repeat until all of your jars are full.

Process Jars:
Place the filled jars into the water bath canner. Make sure the water covers the jars by at least 1 to 2 inches. Adjust heat to medium-high, cover the water canner and bring water to a rolling boil. Process half-pint jars for 10 minutes. Adjusting processing time for your altitude. If you are unsure how to use a water bath canner, check out our canning basics video.

Once the jars of hot sauce are done processing turn off the heat and remove the cover. Remove the jars from the water bath and place them spaced out on a towel on the counter. Cool 12 to 24 hours. Check seals. Label and store jars.

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Intro: (00:00)
Prep Apricots: (00:40)
Recipe: (01:40)
Boil to Gelling Point: (03:55)
Filling Jars: (05:38)
Processing Jars: (08:50)
Removing Jars: (09:28)
Outro: (09:48)

Music: Communicator, by Reed Mathis (Country and Folk Music)
Free music from YouTube, no attribution required.

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