Apricot Red Currant Jam
Apricot Red Currant Jam combines the sweetness of ripe apricots with the tartness of red currants, creating a deliciously balanced spread. With plenty of pectin and acidity from the red currants, plus sweetness and rich flavor from the apricots, this jam comes together quickly with little more than fruit and sugar.
Ingredients
- 5 cups chopped pitted apricots (unpeeled)
- 4 cups stemmed red currants
- Zest and juice of 1 large lemon
- 5 cups granulated sugar
Instructions
- Prepare your canner, jars, and lids.
- In a large, deep saucepan, combine apricots, red currants, lemon zest, and lemon juice. Bring to a boil over medium-high heat.
- Gradually stir in the sugar, and stir constantly to dissolve the sugar. Continue boiling hard for about 15 minutes, stirring frequently.
- Test for gel stage (see note below), and skim off any foam.
- Ladle the hot jam into sterilized jars, leaving about 1/4-inch headspace. Wipe the rims of the jars clean and place the sterilized lids on top, securing them with bands until fingertip tight.
- Process jars in a water bath canner for 10 minutes (15 minutes if above 6,000 feet).
- Remove jars from the canner and let cool on a towel. Check the seals after 12-24 hours, label, and store in a cool, dark place.
Notes
To test the gel stage, place a spoonful of jam on a cold plate and place it in the freezer for 1 minute. Run your finger through the jam—if it wrinkles and holds its shape, it's ready!
If you’re unsure about the gel stage, it’s better to cook the jam a bit longer than to undercook it. If it doesn’t set, it will be more of a syrup than a jam. This particular jam has plenty of pectin from the red currants, so it tends to set quickly.