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Apricot Jam

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6 cups Cut-up peeled apricots
¼ cup Lemon juice
1 pkg. Pectin crystals
2 ½ Cups Bee Maid Liquid Honey


Wash apricots; remove stones and chop into small pieces. Place in a large saucepan. Boil gently for 15 minutes. Stir in lemon juice, then pectin, mixing well. As soon as mixture boils again, add BeeMaid Liquid Honey. Cook at a full rolling boil for 5 minutes. Pour into hot sterilized jars and seal with a thin layer of paraffin. When cool, add another thin layer of paraffin. Cover, label, and store in a cool place. Makes about 8 Jelly Jars.

Source: Recipe courtesy of The Canadian Honey Council