NBA (Nature’s Best Apricot) JAM!
By Elisha Denburg
6-7 cups prepared apricots (use very ripe and soft ones)
3 cups sugar
zest and juice of one lemon
1 teaspoon cinnamon
1 pouch liquid pectin
If you don’t have brand new jars you’ll have to sterilize them first. Take the lids off and immerse the jars and boiling water for 5-10 minutes. Wash the lids in hot water but don’t boil them. (If you have new jars you should still warm them up in this water bath to prepare them for the hot jam so they don’t crack under the heat.)
To prepare the apricots, remove pits and any stems and mash until smooth, with skins on. You should have 6-7 cups of this mixture when you’re done.
Mix apricots and sugar with lemon and cinnamon, bring to a medium boil. Simmer for about 20 minutes, skimming foam off top occasionally.
Bring to a high boil and stir in pectin. Keep stirring for about one minute then turn off heat.
Spoon jam into the warm jars, wipe any excess jam off the rims with a clean paper towel, put the lids on tight and place them back in the boiling water, upside down. Boil for 5-10 minutes then place right side up on a kitchen towel until cool. You will know they are sealed properly if the lid is curved downward and doesn’t move when you touch it. Also, it should make a popping sound when you open it. If it doesn’t, you will just have to eat the jam within a month. BOOMSHAKALAKA!