1 hr 15 mins
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. http://www.npr.org/templates/story/story.php?storyId=12195825 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.
My Private Note
Units: US | Metric
- 1Don't worry about the skin, which disappears in the course of cooking.
- 2Bring 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.).
- 3Stir it frequently enough that it doesn't stick to the bottom of the pot.
- 4You can skim off the lighter colored stuff that rises to the top if you want, otherwise it seems to just disappear after a while.
- 5Wash and can according to canner instructions.
- 6Or, keeps well in refrigerator only, about 2-3 months, or in freezer, up to 12 months.
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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