“Red Velvet Apricot Jam”

Every now and then I’m astonished at the variety of fruits we have at local and farmers markets in my area. You just never know what you’ll find. While the Summer season has come to an end for some of my favorite fruits, I’ve been making homemade jams to enjoy throughout the fall and winter months. Red Velvet Apricot Jam came about because the golden apricots were over ripe. Over ripe fruit does not work as well because this fruit interferes with the jelling process. Use just ripe fruit for the best results and be aware some jams and jellies may take two weeks to completely set. This jam is a must try.

Red Velvet Apricot Jam

So, what are red velvet apricots? We’ve all seen golden apricots and red velvet ones are the same size. They have a pit but as these apricots ripen the more red the skin becomes. Red velvet apricots are a cross between a plum and an apricot, some call a pluot. While looking the same in texture, the taste is not as sweet as a golden apricot. But they have a very refreshing taste and also make a great cobbler as with using plums or other stone fruits. Needless to say making Red Velvet Apricot Jam was a no-brainer and a must try. I highly recommend making golden apricot jam if red velvet apricots are no longer available. One is as delicious as the other.

Red Velvet Apricot Jam

I had forgotten how much fun home canning can be while swearing I would never do it when I got older. Home canning was so much a part of life as a kid. You know as a kid you think all chores are yucky and keeps you from spending time with friends. However, when you become an adult your thinking definitely changes course. I’d say that’s a good thing. My Mom passed away 10 years ago and the knowledge was instilled in me through her. I think she would be proud.

Red Velvet Apricot Jam

Since I found so many fresh fruits available this year it made sense to take advantage and go back to my roots. Home canning is economical and fun. You can create jams and jellies in as little as 2 to 3 hours. Prepping your fruit takes the most time but once that part is complete, making the jam or jellies is a breeze. Once jars are filled and preserved in a water bath there’s no need to touch them for 24 hours. Clean jars at this point and check to make sure all jars are sealed properly. Store jars all jars in a cool, dry, dark place for up to a year. Homemade jams and jellies make breakfast, brunch, and the kitchen table a special place.

Red Velvet Apricot Jam

When it comes to cooking I’ve never shied away from trying something new and you shouldn’t either. Red velvet apricots have a short season and the last ones of the season usually come from California. If you’re lucky enough to find these little babies or other fruits you’ve never tried, go ahead and give something new a try. Be adventurous in your kitchen as I have no doubt you’ll surprise yourself and the family. Homemade never goes out of style. If you have any issues with jam and jelly making checkout pickyourown.org/hot to fix runny jam. This website is very helpful with runny or too thick of product.

Now as an adult I’m glad all those years of helping my Mom paid off in more ways than one. Thank you Mom and I know you’d love my Red Velvet Apricot Jam. Have a great weekend everybody!

Red Velvet Apricot Jam

Red Velvet Apricot Jam

5 cups (about 4-pounds) unpeeled, chopped red velvet apricots

1/4 cup fresh lemon juice

1/2 t. unsalted butter

1 box (1.75 oz.) Original Sure-Jell Fruit Pectin

7 cups granulated sugar

9 to 10 – 1/2-pint size canning jars with lids

Wash and dry jars and lids. Place jars on a clean baking sheet in a 300 degree oven and put lids in a saucepan filled with water to cover. Bring water to boil and turn heat to low to keep lids sterilized. Keep jars in oven until ready to fill.

Using a large sauce pot, add in exact measure of apricots, lemon juice, butter, and pectin. Butter added keeps jam from producing foam.

Bring apricot mixture to a full rolling boil on high heat. This means once mixture is boiling, it cannot be stirred down. Stir constantly to prevent burning.

Add in sugar and bring back to full rolling boil and boil for exactly 1 minute, stirring constantly. Remove jam for heat and skim off any foam using a metal spoon.

Immediately ladle jam into prepared jars. Clean around top of jars. Wipe lids dry and place one on each jar. Tighten lids but do not over tighten.

Place jars on a canning rack in a 16-quart stock pot. Fill pot with hot water, covering jars with one to two inches of water. Bring water to full rolling boil, cover with lid and reduce boil a bit.

Process jam for 10 minutes. Turn off heat and remove jars with a jar lifter to a cooling rack.

Let prepared jars seal and cool completely for 24 hours. Test seals and if there is any give in lids, refrigerate jam immediately. Jam will keep for 3 to 4 weeks in refrigerator.

Store sealed jars in a cool, dry, dark place for at up to one year.

Makes Nine to Ten – 1/2-pint jars.