• The plate test: Place a small plate in the freezer for a few minutes. Drop a spoonful of jam onto the cold plate. Let it sit for 30 seconds, then push it with your finger. If it wrinkles and holds its shape, it’s done.

  • Temperature: The jam should reach 220°F (105°C) on a candy thermometer.

  • Visual: It should be thick, glossy, and coat the back of a spoon.

Step 5: Remove Scum (Optional)

As jam cooks, foam may rise to the surface. Skim it off with a spoon for a clearer final product.

Step 6: Jar the Jam

If canning:

  1. Ladle hot jam into hot sterilized jars, leaving ¼-inch headspace.

  2. Wipe rims clean, place lids, and screw on bands until fingertip-tight.

  3. Process in a boiling water bath for 10 minutes (adjust for altitude).

  4. Remove jars and let cool undisturbed for 12-24 hours. You should hear the satisfying “pop” as lids seal.

If refrigerating:

  1. Let jam cool slightly, then transfer to clean jars.

  2. Refrigerate for up to 3 months.

Pro-Tips for Jam Perfection

1. Quality Fruit Matters
The best jam comes from the best fruit. Use ripe, fragrant apricots at the peak of the season. Underripe fruit lacks flavor; overripe fruit may not set properly.