Food recipes
Easy Apricot Jam
Easy Apricot Jam Ingredients: apricots, dried, sulfured, uncooked sugars, granulated lemon juice, raw butter, without salt Directions: Remove the stones and chop apricots. I chop each apricot half into 3-4 strips, the...
Easy Apricot Jam
Ingredients:
apricots, dried, sulfured, uncooked
sugars, granulated
lemon juice, raw
butter, without salt
Directions:
Remove the stones and chop apricots.
I chop each apricot half into 3-4 strips, then turn 1/4 turn and make a square dice.
Place into a saucepan.
Add the sugar, lemon juice, and butter and heat on medium heat, stirring often.
Boil for 10-20 minutes.
Ladle into clean, pre-warmed 8 oz.
jars; place the lid on and seal immediately.
Makes 4 or 5 jars.
Store on the shelf for up to a year.
There is no pectin added in this recipe, so the pectin in the fruit itself will make your jam thick.
If your apricots are over-ripe, the jam will not be as thick as if you use firm fresh fruit.
Ingredients:
apricots, dried, sulfured, uncooked
sugars, granulated
lemon juice, raw
butter, without salt
Directions:
Remove the stones and chop apricots.
I chop each apricot half into 3-4 strips, then turn 1/4 turn and make a square dice.
Place into a saucepan.
Add the sugar, lemon juice, and butter and heat on medium heat, stirring often.
Boil for 10-20 minutes.
Ladle into clean, pre-warmed 8 oz.
jars; place the lid on and seal immediately.
Makes 4 or 5 jars.
Store on the shelf for up to a year.
There is no pectin added in this recipe, so the pectin in the fruit itself will make your jam thick.
If your apricots are over-ripe, the jam will not be as thick as if you use firm fresh fruit.