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By Susiecat too
Added August 15, 2007 | Recipe #246688
Showing 1-2 of 2
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.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
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. :)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (28 g)
Servings Per Recipe: 32