Apricot Ginger Preserves

There’s just no describing how good fresh jam is. Apricot is my favorite. Ginger takes it to the next level!


10 – 11 C apricots cut into ½ inch chunks
4 C sugar
1 T good vanilla
2 t finely chopped fresh ginger root
1/2 C fresh squeezed lemon zest
1/8 C water


  • Put all ingredients in a large stock pot. Amount bubbles up to double in volume in the beginning so you need a deep pot. Bring to boil and then lower heat just to maintain the rolling boil. STIR VERY OFTEN to prevent burning and as you reach the end of the cooking time, keep lowering the heat. You only need it to keep bubbling and it will burn if you keep it on high. Stir every few minutes.
  • After 25 minutes, put a spoonful of the liquid on a plate you had already placed in the freezer for at least 10 minutes. Put the plate with the liquid on it back in the freezer for 3 minutes. It’s done if when you nudge it with you finger, it wrinkles a little. If not, cook for another 3 minutes and test again.
  • Place in clean mason jars leaving a bit of space at the top in case you want to freeze the jam. Put the lid on and tighten only until sealed, not too tight. Let sit on counter until cooled, about 6 hours. The lids should suck in and seal. They are NOT shelf stable but should stay good in the fridge for months!

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