Be sure to take the opportunity to make some Apricot Jam this summer season. This sweet and classic no-pectin needed jam recipe is perfect to have on hand to spread on croissants or toast for breakfast. Great as a glaze for pork and a wonderful addition to your charcuterie boards.
Set the Instant Dutch Oven to sear/saute for 10 minutes. Add the pitted apricots and water. Cook stirring frequently. Mash at the end.
Add the sugar and lemon juice. Set to manual mode 2 for 40 minutes at 250-degrees. Stir frequently and cook until the jam has thickened.
Allow to cool, and then store in a jar or airtight container in the fridge for up to four weeks.
Note: This recipe makes two generous cups of jam in total.Choose ripe fruit and avoid bruised or softened apricots. The fresher the fruit the more pectin it naturally has which will help the apricot jam set.Do not adjust the amount of sugar in this recipe as it assists in setting the jam and preserving it. The lemon juice needs to be included as it is high in acid and pectin which helps set and preserve the jam.