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Dried Apricot Jam Recipe
|Dried apricots||1 Pound, finely chopped|
|Sugar||3 Pound (7 1/2 Cup)|
|Blanched whole almonds||3 Ounce (1/2 Cup)|
|Lemon juice||2 Tablespoon (Of 1 Lemon)|
Serving size: Complete recipe
Calories 6860 Calories from Fat 380
% Daily Value*
Total Fat 45 g69.8%
Saturated Fat 3.4 g16.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 69.5 mg2.9%
Total Carbohydrates 1664 g554.7%
Dietary Fiber 42.1 g168.3%
Sugars 1606.9 g
Protein 34 g68.3%
Vitamin A 327.2% Vitamin C 30.6%
Calcium 44.9% Iron 85.4%
*Based on a 2000 Calorie diet
Leave to soak overnight.
The next day, put the saucepan on the heat and bring to a boil.
Warm the sugar, and add it to the pan with the almonds and lemon juice.
Stir until the sugar dissolves, then bring to a boil.
Boil fast for about 10-12 minutes, until setting point is reached.
To test, remove the pan from the heat, drop a trickle of jam onto a saucer and leave for a few minutes to cool.
Push the jam on the saucer with the tip of your finger; if it wrinkles, you have a set.
If it doesn't wrinkle, put the pan back on the heat and continue boiling, testing every few minutes until you have a set.
Stir the almonds into the jam, if using.
Pack into warmed jars.
Cover and process in a boiling-water bath, then complete the seals.
Store in a cool place.