Comida Kraft
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CERTO Apricot Jam

CERTO Apricot Jam is rated 5.0 out of 5 by 2.
Prep Time
Total Time

About 7 (1-cup jars) or 112 servings, 1 Tbsp. each

Fresh apricots, lemon juice, sugar and fruit pectin are cooked briefly then processed in a canner for scrumptious homemade jam.

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What You Need

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Make It

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  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Remove and discard apricot pite. Finely chop apricots. (No need to peel first.) Measure exactly 3-1/2 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice.
  • Stir sugar into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)


Jam sets slowly; may take up to 2 weeks.

How to Measure Dry Ingredients Precisely

To get exact level cup measures of dry ingredients, such as sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife or metal spatula.

Jam or Jelly Didn't Set?

Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.


  • About 7 (1-cup jars) or 112 servings, 1 Tbsp. each

Nutritional Information

Serving Size About 7 (1-cup jars) or 112 servings, 1 Tbsp. each
Calories 45
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 11g
Dietary fiber 0g
Sugars 11g
Protein 0g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from We had an abundance of fruit on our apricot tree two years ago. We had an abundance of fruit on our apricot tree two years ago. It was fortunate that we make 4 batches of jam so we could share with friends and neighbors. Last year was bad for any of our fruit, but this year looks like we'll be able to share once more. Thank you for a marvelous recipe.
Date published: 2003-09-08
Rated 5 out of 5 by from This is the only recipe that I use for apricot jam. This is the only recipe that I use for apricot jam. It always sets up for me and I've never had it to fail. I tell all my friends to use Certo for their apricot jam.
Date published: 2005-07-15
  • 2016-10-22T10:39CST
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