Apricot Jam
July 8th, 2012 | 
Author: I pitted and cooked a large pan full of fresh apricots and added a couple cups of water before I boiled it. I mashed them as they cooked but now it appears to be a little too thin to make jam. Will this bg suitable for making jam with Sur Jel?
Posted in * Recipe Requests
Hi, Wish I had an answer for you. Jam is something I’ve not made much of in my life. Can you drain some of the moisture off? Have you made the jam yet? Inquiring minds want to know how this has turned out for you!!! Thanks for posting, and come back often!
I don’t see where you mention sugar. Did you add any? I do know that jams and jellies get suger added and that sugar sucks up water. I have never made apricot jelly so I don’t know how much you should add.
My original plan was to cook the apricots and use the pulp to make the jam and then would add the sugar and pectin. I thought about trying to strain some of the juice off but after letting the cooked apricots set overnight, they seem to be thicker so I may try one batch of jam and see how it turns out!!! Thanks for your reply.
I thought I had bought a new Ball Blue Book and was going to look up a recipe for you. Not sure if I’ve given it away or not. It’s not where I thought it should be anyway. Maybe they have a website you could check out.
Sherry, I was on line quite a while trying find a good recipe for the jam and there are so many web sites on it that I became confused!!! But I finally narrowed it down to one recipe I will try today or tomorrow. Thanks for your concern – I appreciate it.
Hi hmcadam, I hope your jam turned out GREAT!!
I made my jam this morning and it seems to be O.K. In fact there was a bit left in the pan so I had it on homemade bread….quite tasty!!!
Thanks to all of you!
Homemade bread fresh out of the oven with jam is THE BEST!