Canned 8lb of our tree’s apricots (frozen till canning). Processed on 2025-10-04
From the Ball complete book of home preserving:
Traditional Apricot Jam (with pectin) — went smoothly, ended up with 9 half-pint jars worth.
Old Fashioned Apricot Jam (without pectin) — took ages to cook down as expected and produced 7 half-pints.
Processed in a boiling water bath for 25 min (6800ft elevation)
Also made a CSU recipe with an unapproved modification to keep in the fridge:
https://foodsmartcolorado.colostate.edu/wp-content/uploads/2022/07/Colorado-Peaches.pdf
With the peaches swapped for apricots and the jalapenos swapped out for half as much habanero. Not sure where we messed up the math, but we ended up with 8 half-pints compared to the planned 4-5. Tastes great, so it would be lovely if someday CSU can test apricots to make an approved version — it seems likely to be safe based on the extra vinegar and lemon juice and the fact that the recipe directly states it works for white peaches which can also be low acid.
by bduxbellorum
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