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  • Nancy’s Apricot Jam
  • Nancy’s Apricot Jam
  • Nancy’s Apricot Jam
  • Nancy’s Apricot Jam

Nancy’s Apricot Jam

Food | September 15, 2017 | Nik Manojlovich
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This stellar preserve deserves a toast or two – NANCY’S APRICOT JAM is like summer in a jar.

My wonderful friend Nancy is the best! We’ve known each other for years and I love how she lights up a room with her happy disposition; it always warms my heart to see her smile.

It’s no surprise then that NANCY’S APRICOT JAM has the same effect on me. It’s a joyous concoction of apricots, sugar and lemon that Nancy layers with her secret ingredient: Earl Grey tea. Every time I taste this heavenly jam, I smile from ear to ear – funny since that’s exactly what happens whenever I see Nancy!

Here’s what I thought about while preparing Nancy’s recipe:

APRICOTS – Apricots are wondrous little things; I love their vibrant orange colour and the way they play with my taste buds, both tart and sweet at the same time. I also like how their stones come away from the flesh with barely any effort, and these soft-skinned beauties don’t need to be peeled when making this jam. Almost forgot – they’re rich in fibre, as well as Vitamins A and C.

EARL GREY – This is the first time I’ve ever dangled a tea bag in a pot of bubbling preserves, and to be honest, I had my doubts. The bag got all goopy and bits of apricot started clinging to the string, and I keep wondering how the tea would steep into the preserves. But it did, and the flavour is fabulous.

CANNING – I really love Nancy’s direction to place the canning jar lids and rings into a bowl, then fill it with boiling water. I used to boil my lids and rings in a pot to sterilize them, but now realize Nancy’s method is just as effective and so much simpler. Head HERE for a refresher on the home canning process. You can also head to BERNARDIN for additional expert advice.

If you enjoyed this post, why not check out some of our canning recipes like LATE-SEASON STRAWBERRY JAM! and our delicious and crunchy BREAD & BUTTER PICKLES.

One final thank you to Nancy who answered my call for a killer jam recipe. After all these years, you learn a thing or two – jars of delicious jam may not last long, but friendship surely does!

Earl Grey tea goes with preserves like jam goes with bread, and NANCY’S APRICOT JAM is living proof – enjoy!

Comments

8 Responses to “Nancy’s Apricot Jam”

  1. […] for the ultimate jams to go with this delicious meal? When time allows, try your hand at making NANCY’S APRICOT JAM or our LATE-SEASON STRAWBERRY JAM. […]

  2. […] We think it best categorized along with our other canning recipes: BREAD & BUTTER PICKLES, NANCY’S APRICOT JAM, GARLIC DILL PICKLES and our now famous GOOSEBERRY […]

  3. Debbie McKinney says:

    Hi,
    I have tried this recipe and it has taken a LOT longer to thicken than 25 minutes more like a couple of hours. I was wondering if maybe I was doing something wrong so I tried again and again I followed the instructions to a the letter and it is still taking a lot longer than 25 to 30 minutes. Also my first batch cooled and is not very thick in the jars, is it not suppose to be very thick?

    Thanks
    Debbie

    /

    • Nik Manojlovich says:

      Hi Debbie! Thanks for trying the recipe. It’s not a thick jam and we made ours with apricots in August, locally grown. Sometimes they have a higher level of natural pectin. You can cook them for longer and do a plate test. Hope this helps!

  4. […] about how to best enjoy this beloved bread. For me, it’s all about butter and jam like NANCY’S APRICOT JAM or our heavenly GOOSEBERRY JAM. That said, it also begs the question, how do you enjoy eating […]

  5. joanne leznoff says:

    I am new to canning, so can you tell me about putting jars, lids in a bowl of boiling water? Do you let it sit in an open bowl of water or is the bowl with the jar and lids over a pot of boiling water and if so for how long? I am not to clear about pressurizing in water the contents in the jar after you seal it? I was thinking of making blueberry jam.

    • Nik Manojlovich says:

      Hi Joanne… two ways. First – the jars themselves need to be boiled to sterilize, at least 10 minutes. Second – I usually place the lids and rings in a pot and cover with boiling water, 5 minutes. After the jars are filled, lidded and ringed… I return them to a canning pot of boiling water for 15 minutes. Then remove and let them sit until they cool and pop. This method always works for me. Let us know how you make out! XO

  6. […] You might also like them with our SEAFOOD CHOWDER or enhanced with a wonderful preserve like NANCY’S APRICOT JAM or our LATE SEASON STRAWBERRY JAM. We’ve been enjoying them lately with this PUMPKIN HUMMUS […]

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Ingredients & Amounts

  • 8 cups of chopped apricots, pitted and diced
  • 4 cups of granulated sugar
  • ¼ cup of fresh lemon juice
  • 1 Earl Grey tea bag

Instructions

  1. Place all of the ingredients in a large heavy-bottomed pot and stir to combine.
  2. Place over medium heat, stirring often, until the mixture begins to bubble and foam, about 25 minutes.
  3. Remove tea bag before processing into sterilized jars.
  4. Carefully pour into 8oz. canning jars and follow canning guidelines to seal properly. Here are mine for reference:
  5. For home canning:
  6. Submerge jars, funnel and ladle in a large pot of boiling water for at least 10 minutes
  7. Place jar lids and rings into a medium-sized bowl and cover with boiling water. Let sit for 10 minutes. Dip tongs in boiling water for a few moments before using them to carefully remove sterilized jars from hot water.
  8. Place jars onto a clean work surface. Place sterilized funnel on top of the first jar and scoop cooked jam in using the sterilized ladle. Leave ¼-inch of space at the top. Wipe with a wet paper towel to remove any jam on the rim of the jar. Tap jars gently on work surface to remove air bubbles.
  9. Place sterilized lid on top using magnet wand or tongs. Place ring on top and turn just until finger tight. Repeat process until all jars are filled.
  10. Transfer filled jars to boiling water and process for 10 minutes
  11. Carefully remove jars from pot, place onto work surface and let cool for 24 hours. Check lids to ensure raised centre has depressed, indicating a secure seal.
  12. Wipe jars clean and store in a cool, dark and dry place, or gift to someone special.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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