Fall Jam

Usher in the autumn with a trusty baguette served with a side of apricot jam. With your evening meal, serve on a wooden cutting board with plaid or patterned dish cloth. This semi-sweet and savory fruit spread balances any meat dish and adds fall color to the table. Best served warm. Enjoy your jam at a lower octave, by adding a touch of cinnamon, nutmeg or clove spice. If desired, can the remaining mixture. Recipe and canning instructions below.

READY IN: 1hr / SERVES: 80 / YIELD: 10 cups


  • 8 cups diced apricots
  • 1⁄4 cup lemon juice
  • 6 cups sugar
  • Pinch of seasonal spice like cinnamon, nutmeg or clove (optional)


  • Combine all ingredients in a large stock pot
  • Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves
  • Once mixture reaches a rolling boil, continue to boil it for 30 minutes, stirring frequently to prevent it from sticking
  • Remove from heat and spoon into serving container

Canning Instructions

  • You will need 5 pint jars or 10 half-pints.
  • Sterilize your canning jars by boiling for 10 minutes in a hot water canner
  • Scoop remaining jam mixture into jars, leaving 1/4 head space
  • Wipe rims clean and put the 2-piece metal canning lids in place
  • Process in boiling water canner for 10 minutes
Reference material taken in part from the following sources: Genius Kitchen, recipe by Incdeb


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