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    You are in: Home / Low-cholesterol / Apricot - Lemon Jam Recipe
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    Apricot - Lemon Jam

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Susiecat too's Note:

    Very tangy, not too sweet! Heaven must taste like this. Got this from the NPR website, with a story about going to pick the apricots at the orchard every summer. Note: I pack the apricot halves firmly into the measuring cup so they are bursting full when I measure them. If you don't pack them in as firmly, you might want to use a few more apricots. Also, a note about the serving size: this assumes you are using a tablespoon or so as a serving to spread on a piece of bread. In my experience, this recipe makes just less than a pint of jam.

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    Serves: 32



    Units: US | Metric


    1. 1
      Don't worry about the skin, which disappears in the course of cooking.
    2. 2
      Bring to a boil, lower heat, and cook until the mixture turns a bit darker and looks like jam when you let it dribble off a spoon (about 45 to 60 minutes.).
    3. 3
      Stir it frequently enough that it doesn't stick to the bottom of the pot.
    4. 4
      You can skim off the lighter colored stuff that rises to the top if you want, otherwise it seems to just disappear after a while.
    5. 5
      Wash and can according to canner instructions.
    6. 6
      Or, keeps well in refrigerator only, about 2-3 months, or in freezer, up to 12 months.

    Browse Our Top Jams and Preserves Recipes

    Ratings & Reviews:

    • on December 18, 2008


      this is delicious!!! it has a nice tang to it which I think most apricot jams lack. I used 2nd grade apricots and made a small batch first and am now making a big batch as it turned out so nice.

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    • on June 16, 2008


      This is a wonderful, wonderful jam! I reduced the amount using 4 apricots (1 cup) and 1/4 cup sugar and 1/2 lemon (we love lemons)! This would have yeilded about 1/2 cup (read on). I was tasting each time I stirred after the first 20 minutes. Unfortunately, I didn't get a photo as other things had needed urgency, so I turned it down to low, but it wound up over-cooked to something that resembled caramel but the color of molasses. I am so glad I tasted it as I went along, it is very, very yummy, and nothing beats homemade! I look forward to making this again (and not over-cooking) as it started out so perfectly yummy for us. A final note; since this is so simple to make such a small amount at a time, unless gift giving or storing for when apricots are out of season, you can just whip this up the day before serving. :)

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    Nutritional Facts for Apricot - Lemon Jam

    Serving Size: 1 (28 g)

    Servings Per Recipe: 32

    Amount Per Serving
    % Daily Value
    Calories 34.4
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 0.2 mg
    Total Carbohydrate 8.6 g
    Dietary Fiber 0.4 g
    Sugars 8.1 g
    Protein 0.2 g

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