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Apricot and Almond Jam Recipe
|Apricots||4 Pound, stoned and sliced (1.8 Kilogram)|
|Lemon juice||3 1⁄2 Fluid Ounce (90 Milliliter)|
|Water||1⁄2 Pint (275 Milliliter)|
|Preserving sugar||6 Pound (2.7 Kilogram)|
|Split almonds||1 Pound (450 Gram)|
|Pectin||6 Ounce (1 Bottle)|
Serving size: Complete recipe
Calories 14055 Calories from Fat 1936
% Daily Value*
Total Fat 231 g355.8%
Saturated Fat 17.4 g87.1%
Trans Fat 0.1 g
Cholesterol 0 mg
Sodium 23.7 mg1%
Total Carbohydrates 3036 g1011.9%
Dietary Fiber 95.6 g382.4%
Sugars 2907 g
Protein 122 g244.1%
Vitamin A 699.4% Vitamin C 381.7%
Calcium 146.8% Iron 134.7%
*Based on a 2000 Calorie diet
1) In a preserving pan, add the apricots, lemon juice and water.
2) Allow to the boil and gently simmer covered for 15-20 min until tender; reduce heat, stir in the sugar and almonds until sugar disappears.
3) Allow to boil rapidly for a min, stirring occasionally; remove from the heat and stir in the pectin, blend well.
4) Cool and store in clean, dry, airtight jars.
5) Serve when desired.