Use the plate test: Put a small plate in the freezer for 5 minutes. Drop a spoonful of jam onto the cold plate, wait 30 seconds, then push it with your finger. If it wrinkles, it’s ready.
If not, simmer for a bit longer and test again.
6. Jar the Jam
While the jam is still hot, ladle it into sterilized jars, leaving about ½ cm (¼ inch) of headspace.
Wipe the rims clean, seal tightly with lids.
7. Process (Optional for Long-Term Storage)
For shelf-stable jam, process jars in a boiling water bath for 10 minutes.
Otherwise, refrigerate and use within a few weeks.
8. Let it Cool
Let jars cool undisturbed for 12–24 hours.
Check seals: lids should be indented. Store in a cool, dark place.
✅ Tips:
Riper apricots = sweeter jam.
Use less sugar for a more tart, fruit-forward jam — but less sugar means shorter shelf life.
You can add flavor: vanilla, cardamom, ginger, or even a splash of bourbon.
