Jam, Apricot

Jam, Apricot
Jam, Apricot

PREP TIME

40

minutes

TOTAL TIME

60

minutes

SERVINGS

3

1/2 pint jars

PREP TIME

40

minutes

TOTAL TIME

60

minutes

SERVINGS

3

servings

Ingredients

  • 2

    pounds skin-on apricots-pitted and cut into 1/2-inch pieces

  • 1 1/2

    cups sugar

  • 2

    Tbs fresh lemon juice

Directions

1. In a nonreactive sucepan, toss the apricots with the sugar and let stand, stirring, until the sugar is mostly dissolved, 1 hour. 2. Add the lemon juice to the apricots and bring to a boil, stirring until the sugar is dissolved. simmer over moderate heat,stirring occasionally, until the fruit is glassy and the liquid runs off the side of a spoon in thick, heavy drops, 2-25 min. Skim off any scum that rises to the surgace of the jam. 3. Spoon the jam into three 1/2 pt jars, leaving 1/4 inch of space at the top. close the jars and let the jam cool to room temp. Store the jam in the refrigerator for up to 3 months.

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