Making your own jam is quite honestly a lot of work, no matter how you cut it. Cutting is literally a big part of making any jam, but the real work is babysitting it as it cooks. When making jams, jellies and preserves, the mixture must be cooked until it reaches the jell-point to ensure that it will thicken up rather than remain a liquid.
The jell-point is seven degrees above boiling (212 degrees at most altitudes), and depending on the type of jam, from the time the mixture reaches boiling it can be as little as 30 minutes or as much as an hour before it raises those seven degrees. While you are waiting for that to happen you need to stir frequently to make sure it is not sticking to the pan as the mixtures becomes thicker and thicker.
As it becomes thicker, the mixture spatters more and more, scorching your arms and possibly causing you to say unpleasant words (this is the real reason children should not be around when you make jam or deep fry). Seasoned canners wear arm protectors, but I never think of that until the swearing begins.
When you finally do reach the jell-point, you then have to ladle your product into jars, wipe any drips off the edge with a damp cloth, and seal them.
Buying canning jars makes the job easier since jam simply needs a clean jar and a brand new seal, it does not have to be processed like other types of preserved foods, but buying jars adds to the cost of your jam making. On the other hand, using jars saved from store-bought jams, salsas and the like, and topping the jam with paraffin is far cheaper, but more work.
Having said all that, there is one significant time saver in this recipe—a time saver I make use of when I have planned in advance—using prepared marmalade mix. There is a canned product by MaMade which contains the ground flesh and pith of Seville oranges as well as the rind already cut in strips. You dump the contents into a pot, add the sugar and start cooking. Your work is reduced to preparing the apricots and the actual cooking and jarring, and that amounts to a good hour and half less work.
MaMade is available through Amazon, the Vermont Country Store and other online retailers, as well as some import/food stores such as World Market and Williams-Sonoma.
2 ½ to 3 pounds apricots, approximately 6 cups once pitted and cut
Large bowl of water with 1 tablespoon vinegar and 1 teaspoon salt added to it
1 28 ounce can MaMade Seville orange marmalade mix
7 cups of sugar
1 to 3 cups candied ginger, coarsely chopped- the amount based on whether you want the ginger to enhance things or become a flavor element in its own right
About 10 pint canning jars, well-washed and with a brand-new seal, or clean, used jars and paraffin to seal them
Rinse the apricots and cut in half, discarding the pit, toss them into the bowl of water as you go. Let them stand for a few minutes as you begin the marmalade. Place the contents of the MaMade in a very large dutch oven or stockpot and add the sugar, place over medium heat and bring to a boil.
While you are waiting, drain the apricots and cut each half into three or four strips, and chop the ginger. When the marmalade has reached the boil, add the apricots and ginger and cook, as directed on the tin, stirring quite often, especially as it begins to thicken.
You can use a candy thermometer to test for the jellying point, or simply put a teaspoonful of the marmalade on a small dish that has been in the freezer for a few minutes and let it stand 30 seconds. Tilt the dish, the jam should be a soft gel that moves slowly.
When the jam is done, remove it from the heat and place the seals for the jars (if you are using them) in a bowl of boiling water; if you are using paraffin, place it in a saucepan over low heat to begin melting it.
Fill the jars with the marmalade using a canning funnel if you have one, otherwise scoop the marmalade from the pot with a spouted measuring cup to make dispensing it easier; the jars should to filled to about 1/2 -inch from the top. Wipe the rims of the jar with a wet cloth to remove any drips and cover with the seal and screw-bands, or pour an 1/8-inch of paraffin over. When the paraffin is completely opaque, add another layer. Cool the jars and store.
