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This is the good old fashioned way of making apricot jam and I have great memories of making jam with my late mother from apricots grown in our own backyard. The better the apricots, the better the jam. Mind you, it disappeared quickly anyway!
While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.