Apricot Jam Recipe, Cheap And So Easy To Make
In Western Australia, apricots are the first of the stone
fruits to appear each summer. This jam always sets
well. I never need to use Jamsetta. Only three
ingredients and one of those is water!
The links below are
not my recipes but you may find them interesting
anyway.
To convert any of these ingredients into US measurements please
use this
Quantity Conversion
Chart.
Ingredients:
2 kg (4 and 1/2 pounds) apricots
1/2 cup water
6 and 1/2 cups sugar
Method:
Wash, stone and chop the apricots, retaining 1/3 of the
stones. Place fruit into a large pan.
Crack the stones and add the kernels to the pan along with
the water.
Boil until soft.
Add sugar and return to the boil, stirring constantly.
Boil until thickened, stirring frequently.
Carefully pour into hot jars. Seal whilst hot.
Notes:
Don't omit the kernels from this recipe. They help
the jam to set.
Food Facts:
Apricots were first found growing wild in China. They have
been around for 4,000 years. Apricots are rich in beta carotene, minerals and vitamin A plus
they are a good source of fibre.
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