Directions:

• Wash and rinse 5 BERNARDIN® Freezer Jars and lids or 250 ml mason jars and closures.


• Preheating Bernardin®  lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.


• Wash, pit (peel, if desired) and finely chop apricots. Do not puree.


• In a large bowl, thoroughly stir together 2-1/2 cups (625 ml) prepared apricots, lemon juice and sugar. Let stand 10 minutes.


• In a small saucepan, gradually whisk Original fruit pectin into water until dissolved. Stirring frequently, bring to a full rolling boil that cannot be stirred down. Boil hard 1 minute.


• Combine hot pectin mixture with fruit mixture; stir 3 minutes.


• Ladle jam into jars, leaving 1/2 inch (1 cm) headspace. Wipe jar rims removing any residue. Apply lids tightly. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks, freeze up to 1 year, or serve right away.

Notes & Tips