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  1. Exported from MasterCook

  2. APRICOT (OR PEACH) HONEY JAM

  3. Recipe By : Edon Waycott in "Preserving the Taste"

  4. 9 Preparation Time :

  5. Categories : Jams, Jellies, & Preserves

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 6 pounds apricots -- ripe

  8. 2 cups sugar

  9. 1/2 cup honey -- mild

  10. 3 Tablespoons lemon juice

  11. Wash the apricots. Cut them in half through the natural indentation and remove the pits. Slice each half into 4 lengthwise strips. There should be

  12. approximately 4 quarts.

  13. Gently combine the apricot slices, sugar, honey, and lemon juice in a large

  14. 3 to 4 hours,

  15. stirring several times to keep the fruit coated and to help the juices

  16. dissolve the sugar.

  17. Pour the fruit mixture into a large 6 quart nonreactive shallow preserving

  18. pan and bring toa boil over high heat. With a metal spoon or fine mesh

  19. skimmer, skim off any foam that forms on top. Reduce heat to medium. Continue

  20. 20 to 30 minsutes until the mixture is

  21. thick with a few chunks left and appears slightly glazed.

  22. Turn off the heat and skim any additional foam. Ladle into hot sterilized

  23. jars, wipe rims clean with a damp towel, and seal with new lids and metal

  24. rings.Process in a hot-water bath for 5 mins. Remove, cook, check seal,

  25. label, and store.

  26. 9 cups. Per tablespoon:

  27. 23 calories; trace fat - - - - - - - - - - - - - - - - - -

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