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Fresh Apricot Jam

Newman's picture
  Fresh apricots 3 Pound
  Preserving sugar 3 Pound
  Lemons 2 , juiced
  Water 4 Fluid Ounce (About 1 Gill)

Halve apricots and remove stones.
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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

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

Fresh Apricot Jam Recipe