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!
Read More Comments By guest (Guest Post) Flag
April 2, 20050 found this helpful
Should this be sealed with waterbath method? If so for how long,or is this just to keep in fridge?
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.Read More...
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