Apricot Jam Recipes
Apricots are a great fruit for making jam. Making your own jam allows you to enjoy apricots throughout the year. This page contains apricot jam recipes.
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Delicious and beautiful, too. It sounds excessively sweet, but the lemon juice does cut the sweetness. I add less sugar anyway, between 4 and 5 cups. Also, different brands of pectin have different instructions for use. Follow the instructions on your pectin. Very good with the addition of about 1/2 cup of slivered almonds, added just before processing.
- 1 1/4 cups dried apricots
- 1 (20 oz.) can crushed pineapple, undrained
- 6 cups sugar
- 1/2 cup lemon juice
- 1/2 (6 oz.) pkg. liquid fruit pectin
- 1/3 cup slivered maraschino cherries, well drained
Combine the apricots with 2 cups water and let stand 4 hours, or overnight (I start with hot water, I think it works better. The apricots seem to rehydrate better, and puff up bigger).
Strain the liquid into a large saucepan. Finely chop the apricots. Add the apricots to the saucepan along with the pineapple, sugar, and lemon juice and bring to a full rolling boil over high heat, stirring constantly. Boil for 1 minute stirring constantly; remove from heat and stir in pectin and cherries. Skim off foam. Stir and skim for 5 minutes. Ladle into hot jars leaving 1/4 inch head space. Process for 10 minutes.
Servings: 8 (8 oz.) jars
Prep Time: overnight Minutes
Cooking Time: 10 Minutes
Source: The Sun-Maid Cookbook, 1980
By Copasetic 1 from North Royalton, OH
This is a sugar free apricot jam made with dried apricots, citrus juices and spices, along with Splenda as a sweetener. You can keep it in the fridge or the freezer.
Yield: 4 cups
- 16 oz dried apricots
- 2 1/2 cup orange juice
- 3/4 cup Splenda
- 1 Tbsp lemon juice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- In large pot, combine apricots, orange juice and splenda.
- Cover pot and simmer for 30 minutes.
- Mix in lemon juice, cinnamon and ginger.
- Remove from the heat and cool to room temperature.
- Puree in a food processor or blender until smooth.
- Spoon into jars or freezer containers leaving 1/2 inch headspace at the top of the jar or container.
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- Top with lids.
- Refrigerate or freeze.
You need 6 cup peeled and shredded or grated zucchini. No water. Just low heat, simmer (10 minutes) stirring constantly, then add: 6 cup sugar, 1 cup crushed pineapple including juice, 1/2 cup lemon juice or real lemon juice.
Boil 6-10 minutes (all of it). Remove from heat. Add 6 oz. apricot Jello powder (2 small boxes and 1 large box). Makes 4 pints, put in jars and seal. Makes beautiful yellow jam. So very good!
By RobinRead 2 Comments
Shred 6 cups peeled zucchini. Boil on low heat 15 minutes. Add:
- 1 medium size can of crushed pineapple
- 1/2 cup lemon juice
- 5 cups sugar
Boil another 15 minutes. Add 1 large and 1/2 of 1 small package apricot Jello Mix well and seal as for jam. I like apricot flavor Jello the best, but any flavor works equally well.
By Babbie from CA
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