📖 Instructions

1. 1. Prepare the sauerkraut: If your sauerkraut is quite chunky, roughly chop it to a more uniform size. This helps ensure even cooking and distribution in the jam. If using pre-shredded, skip this step! (Unless you like a challenge, then go wild!)
2. 2. Combine ingredients: In a large saucepan, combine the chopped sauerkraut, diced apricots, sugar, lemon juice, and any spices you're using (if adding). Stir everything together gently but thoroughly – we want all the ingredients to happily mingle.
3. 3. Cook the jam: Place the saucepan over medium heat, bring the mixture to a gentle simmer, and stir frequently. We're aiming for a slow, gentle bubbling here, not a full-on boil. A gentle simmer protects those lovely apricot pieces from completely disintegrating.
4. 4. Check for doneness: This is where you can choose to use a jam thermometer or do the wrinkle test. If using a thermometer, cook until the mixture reaches 220°F (104°C). Alternatively, for the wrinkle test, spoon a small amount of jam onto a chilled plate. Let it sit for a minute. If it wrinkles when you push it with your finger, it's ready.
5. 5. Remove from heat and strain (optional): Once the jam reaches the desired consistency, carefully remove the saucepan from the heat. If you prefer a smoother jam, carefully pour the mixture through a fine-mesh sieve to remove any large sauerkraut pieces. I personally prefer a bit of texture, but that's my own weirdness!
6. 6. Jar and seal: Carefully ladle the hot jam into your sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars clean, and seal with lids and rings. Process in a boiling water bath for 10 minutes to ensure proper sealing (this step is crucial for long-term storage).
7. 7. Cool and enjoy: Let the jars cool completely on a towel or rack. You should hear a satisfying 'pop' sound as the jars seal. Once cooled, check the seals by pressing down on the center of each lid; if it doesn't flex, it's sealed! Store any un-opened jars in a cool, dark cupboard. Once opened, refrigerate and consume within a few weeks. (I say that, but I can never make this stuff last that long!)