Every summer the Grieb family spent many hours harvesting apricots. Most of the crop was cut and sun dried in preparation for selling to SunSweet Growers.  However, the family always saved enough to meet their own needs to eat fresh, bake in pies or cakes or preserve in Mason jars.

Orchard Apricot Jam

Our favorite was the jam. Many hands were needed to make enough jam to last until the next season. Tasks were divided up – washing, peeling, grinding, measuring the sugar and stirring the big pots and ladling in jars. It was hot work, but oh, how good that jam tasted and smelled. And the family time was priceless.

Here is Grandma Grieb’s recipe—no pectin—no pineapple just pure apricots.

Apricot Jam (Makes 2 ½ pints)

3 C ground apricots (Grandma peeled hers)
2 C sugar

Bring to boil and boil 20-30 minutes stirring constantly until jam drips heavy off wooden spoon.  Skim off foam. Ladle into hot jars, leaving ¼ inch headspace.Wipe rim. Center lid on jar. Screw on band until just tight.

Need to make a big batch? Here is the big batch quantity.

9 C ground apricots
6 C sugar

Prepare as above.

Recipe submitted by Sandi Ferrio a grandaughter.