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    Apricot and Honey Jam

    List of Ingredients





    6 pounds apricots (about 50)
    2 cups sugar
    1/2 cup mild honey, such as orange blossom or clover, or equal amount of
    sugar
    3 tablespoons lemon juice

    Active Work Time: 30 minutes * Total Preparation Time: 1 1/2 hours plus 3
    hours standing

    Recipe




    Soft, ripe apricots make jam with the most flavor, and they cook down and
    thicken faster. Taste the mixture before, during and after cooking to
    sweeten to your own liking. This jam will darken in the jar over time. This
    recipe is from Edon Waycott.

    Wash the apricots. Cut them in half through the natural indentation and
    remove the pits. Slice each half into 2 lengthwise strips. There should be
    approximately 4 quarts.

    In a large nonaluminum bowl, gently combine the apricot slices, sugar, honey
    and lemon juice. Allow the mixture to stand at room temperature for 3 to 4
    hours, stirring several times to keep the fruit coated and to help the
    juices dissolve the sugar.

    Place the fruit mixture in a 6-to 8-quart shallow pan and bring to a boil
    over high heat. With a metal spoon or fine mesh skimmer, skim off any foam
    that collects on the surface and reduce the heat to medium. Continue cooking
    and skimming, stirring occasionally, until the mixture is thick with a few
    chunks left, 50 to 60 minutes, and the whole mass appears slightly glazed.

    See tips for doneness and canning instructions.

    9 (8-ounce) jars. Each tablespoon: 23 calories; 0 sodium; 0 cholesterol; 0
    fat; 0 saturated fat; 6 grams carbohydrates; 0 protein; 0.43 gram fiber.


 

 

 


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