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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From BH&G Canning. Great on homemade breads either quick of yeast. Ingredients:
3 lbs fully ripe apricots |
1/3 cup water |
3 cups sugar |
1 cup sliced slivered almonds |
2 tablespoons lemon juice |
Directions:
1. Wash, peel and pit apricots, then chop (you need 4 1/2 cups).
2. Place in 8-10 quart kettle; add water.
3. Heat to boiling; reduce heat, cover and simmer 5-10 minutes or till apricots are tender, stirring frequently to prevent sticking or scorching.
4. Add sugar, almond and lemon juice; stir till sugar dissolves.
5. Bring mixture back to a full rolling boil.
6. Continue cooking about 10 minutes till jam is desired consistency, stirring constantly.
7. Remove from heat, quickly skim off foam with a metal spoon.
8. Ladle into hot, sterile jars leaving 1/4-inch head space.
9. Wipe rim, adjust lids and process in boiling water bath 5 minutes.
10. Cool on wire rack.
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