Note: This is a refrigerator jam and not intended to be sealed and stored in the pantry. All you need is a very clean jar. Once the jam has cooked to consistency, pour into jar, let cool and refrigerate.
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Stir constantly at a full boil for 17 to 18 minutes. Test** @ 17 minutes, then cook another minute or two or until ready. Skim off any foam remaining on the surface of the jam, OR at 15 minutes add a candy thermometer to the pot and use temperature to know when the jam is ready. (If you have a candy thermometer, using temperature yields more consistent results.)
Pectin – Apricots are naturally low in pectin and apples and lemons are high; therefore, the apple juice and lemon zest add a little pectin to the jam. This provides just enough pectin for a relatively soft jam that’s great for toast, bagels, muffins, or just right out of the jar.
Apple cider – The apple cider adds a little depth to the flavor of the jam, butif you don't have any, substitute with 2 Tbsp. water. The water might add a minute or two onto the cooking time, but works nicely.
Sugar – I’ve tried honey and agave in these quick and easy jams, but didn’t like the outcome. The sweetener hide the flavor of the apricots; therefore, I stick with just sugar.
Apricots – Under-ripe apricots work best, but if all you have are ripe and over-ripe apricots, don’t let that stop you from making a jar of this absolutely delicious jam!
Recipe author: MJ of MJ's Kitchen