This is a blog about home canning—or "putting up" as one might say where I'm from—and it will cover jams and other fruit preserves, pickles and briny things, canned vegetables (above all tomatoes) and the complement of condiments that includes relishes, sauces, salsas and those related preparations that result when you chunk bits of seasonal produce and preserve them in a syrup either piquant or sweet.

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Blenheim Apricots

Friends say that every time I open a jar of jam, I say "this one's my favorite." And there's a certain truth to that, but Blenheim apricot jam really is my favorite sweet preserve of the year. It's also one of the easiest to make.

I've been stingy with recipes in recent months because I'm saving them for the book, but this one is too good to keep under wraps.


3 1/2 pounds Blenheim apricots

3 cups sugar

2 tablespoons freshly squeezed lemon juice


1) Rinse the apricots and drain well. Pit and cut into quarters. Toss the fruit with the lemon juice and then cover with sugar, stir well and set aside for an hour.

2) Turn the fruit-sugar mixture into a preserving pan and bring to a boil over high heat, stirring contantly. Reduce at full rolling boil to the jell point, about 10 to 12 minutes depending on the size of your preserving pan. (Ideally, use a preserving pan wide enough to hold the fruit-sugar mixture less than 2 inches deep.)

3) At the jell point, ladle the hot jam into prepared half-pint jars, leaving 1/4" headspace. Seal and process in a boiling water bath for 10 minutes.

Yields about 3 pints

Reader Comments (6)

Is there any harm in letting the ingredients sit for an hour in the preserving pan?

June 23, 2011 | Unregistered CommenterLiz

Lovely photo. I can't wait for apricots to be in season on the East Coast. They are my favorite summer fruit to bake with and jam with!

June 23, 2011 | Unregistered Commenteryossy|apt2bbakingco

Hi Liz -- I don't see why there would be a problem -- is there something about your particular preserving pan that makes you ask? is it copper, for instance? kevin

June 23, 2011 | Registered CommenterKevin West

could I add a chopped jalapeno or 2 to make apricot-jalapeno jam?
I've seen this at the SM farmers market & am so wanting to make my own.

June 27, 2011 | Unregistered CommenterNina R

Just saw the article about you in bon appetit. Loved it. I'm canning in Santa Monica. Thanks for the inspiration.

July 17, 2011 | Unregistered CommenterSarah

Do you leave the skin on the apricots or peel them off? Love the article in Bon Appetit. I'm looking forward to your upcoming book.

July 26, 2011 | Unregistered CommenterSandra

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