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Fresh Apricot Jam Recipe
|Fresh apricots||3 Pound|
|Preserving sugar||3 Pound|
|Lemons||2 , juiced|
|Water||4 Fluid Ounce (About 1 Gill)|
Serving size: Complete recipe
Calories 5942 Calories from Fat 48
% Daily Value*
Total Fat 6 g8.7%
Saturated Fat 0.41 g2.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 17.1 mg0.7%
Total Carbohydrates 1526 g508.6%
Dietary Fiber 32.7 g130.7%
Sugars 1485.3 g
Protein 20 g40.9%
Vitamin A 524.9% Vitamin C 375.7%
Calcium 26.1% Iron 34.8%
*Based on a 2000 Calorie diet
Keep a few kernels to add to the finished jam.
In a large bowl put layers of apricots and preserving sugar until all are used.
Finish with a sugar layer, and leave in a cool place until the next day.
Now put water and lemon juice in a large saucepan, add fruit and sugar and bring to the boil very slowly.
Make sure that the sugar has melted, then simmer for about 30-40 minutes, stirring occasionally.
Test for setting, and allow jam to cool slightly before potting.
Add blanched and halved kernels halfway through the simmering.