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Full Online Book HomeLearning KitchenJams And Jellies - Jam - Apricot Jam Recipes By Becky
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Jams And Jellies - Jam -  Apricot Jam Recipes By Becky Post by :davebrown Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2420

Click below to download : Jams And Jellies - Jam - Apricot Jam Recipes By Becky (Format : PDF)

Jams And Jellies - Jam - Apricot Jam Recipes By Becky

6 c. cut up, peeled apricots
1/4 c. lemon juice
1 pkg. Sure-Jell (or other pectin crystals)
2 1/2 c. honey


Wash apricots, remove stones and chop into small pieces. Place in a large saucepan. Boil gently 15 minutes. Stir in lemon juice, then pectin, mixing well. As soon as mixture boils again, add honey. Cook at a full rolling boil for 5 minutes.

Pour into hot sterilized jars and seal with a thin
layer of paraffin. When cool, add another thin layer of paraffin. Cover. Label. Store in a cool place.

Makes about 8 jelly jars.



Apricot-Pineapple Jam

1 (20 oz.) can crushed pineapple (juice pack)
1 c. dried apricots
1 c. unsweetened pineapple juice
1/2 c. light raisins
1/2 tsp. ground ginger


Drain pineapple, reserving juice. Add water to the juice to equal 1 1/2 cups liquid. Combine pineapple juice mixture, dried apricots, unsweetened pineapple juice and light raisins. Bring to boiling. Cover and simmer for 20 minutes.

Pour mixture into blender container. Add crushed pineapple and ground ginger. Cover and blend until smooth. Return mixture to saucepan. Bring to boiling, stirring constantly.

Ladle mixture into hot clean jars, leaving 1/4-inch headspace. Wipe jar rims; adjust lids. Process in boiling water bath for 10 minutes (time after water boils).

Makes 4 half pints.
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5 cups or 2 2/2 pounds of prepared fruit (see below) 2 lemons 7 cups or 3 lbs of sugar 1 box of Sure Jell Pit (do not peel) fully ripe apricots. Cut into pieces and chop fine or grind. Add 1/4 cup lemon juice to fruit.Wash glasses and lids, scald and drain and set aside. Put the prepared fruit in a 6 to 8 qt sauce pan.Measure sugar and set aside. If necessary, add water to equal exact amoung (for softer jams use 1/2 cup more fruit; for stiffer jams use 1/4 cup less. Mix Sure Jell with fruit in
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