"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Apricot Jam Recipe

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This recipe for Apricot Jam, by , is from Eating Under a Tree, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Opal Dupps
Added: Tuesday, February 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 cups prepared fruit, about 2 1/2 pounds fully ripe apricots
1/3 cup fresh lemon juice
5 3/4 cups sugar
1/2 tsp. margarine or butter
1 pouch liquid fruit pectin

Directions:
Directions:
Boil jars on rack in large pot filled with water for 10 minutes. Place flat lids in saucepan with water. Bring to boil. Remove from heat. Let jars and lids stand in hot water until ready to fill. Drain well before filling.

Remove pits, do not peel, and finely chop apricots. Measure 3 1/2 cups into 6- or 8-quart sauce pot. Stir in lemon juice.

Measure sugar into separate bowl. Stir sugar into fruit in sauce pot. Add margarine. Bring to a full rolling boil on high heat, stirring constantly. Quickly stir in fruit pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. cover with two-piece lids. Screw bands tightly. Invert jars 5 minutes, then turn upright. After jars are cool, check seals.

Jam sets slowly; may take up to two weeks.

Number Of Servings:
Number Of Servings:
7 cups

 

 

 

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