Apricot Jam with Lemon Balm
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Description
Lemon balm leaves add a subtle lemon flavor to jam, it's not quite as pungent as lemon verbena.
Ingredients
- 3 ½ pounds fresh apricots, pitted and finely chopped
- 7 cups white sugar
- ¼ cup fresh lemon juice
- 1 (1.75 ounce) package fruit pectin (such as Sure-Jell Premium Fruit Pectin®)
- ½ cup finely chopped fresh lemon balm
Directions
- 1. Measure apricots after preparation; you should have 5 cups prepared fruit.
- 2. Combine apricots, sugar, and lemon juice in a large plastic or glass bowl; mix well. Cover and refrigerate 8 hours to overnight.
- 3. Inspect 7 to 9 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- 4. Transfer apricot mixture and all of the accumulated juice to a large saucepan. Stir in pectin and slowly bring to a full rolling boil that does not stop bubbling when stirred. Cook for 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
- 5. Remove from heat and stir in lemon balm leaves.
- 6. Ladle apricot jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- 7. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- 8. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts
serving: 8 cups
calories: 48.7 kcal
carbohydrates: 12.4 g
protein: 0.2 g
sodium: 0.1 mg
fiber: 0.2 g
sugar: 12.1 g