2 kg (4 and 1/2 pounds) apricots
1/2 cup water
5 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.
|
VOTE
FOR ME
I have a favour to ask you. If you
are enjoying my website please
vote for me by clicking on
Top 100
Recipe Sites
|
Back to the main index for the
Recipe Pages
 |
Simple Savings can help you today !
You've seen it on A Current Affair and
you've read about it in
That's Life magazine.
Now see how Fiona Lippey's hints and tips can
literally
save you thousands of dollars each year. |
