Apricot Jam

 Oh, goody - apricot season has come! And I found mine in an unlikely place - the local Food Lion for 1.99/lb. They were huge with a lovely blush and looked just right. So, I bought two pounds and commenced upon a project which I had not done since I was a teenager - canning apricot jam! And this time I tried it without pectin - the old-fashioned way - cooking it down until it reached the gelling point. I am thrilled with the results.

Such lovely apricots! They almost look like nectarines.

Before I cooked them down (and mashed them with a potato masher!)

I was at a slight disadvantage, as my stove top has only one large heating element. Because I wanted to have the most control over the cooking of the apricots, that left my giant, quart-sized canner to heat on an itty bitty coil. Lesson learned: if you are only canning a few half pints, find a way to use a regular stockpot. it will take less time to boil. ;)

Yummy sticky goo! I had forgotten how good apricot jam is.
I stirred and stirred for twenty-five minutes for this pot of goodness!

Ta-da! Three half pints and one 4 oz. ...plus all the scraps and lickable utensils. :D