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Dried Apricot Jam's picture
  Dried apricots 1 Pound, finely chopped
  Sugar 3 Pound (7 1/2 Cup)
  Blanched whole almonds 3 Ounce (1/2 Cup)
  Lemon juice 2 Tablespoon (Of 1 Lemon)

Put the apricots into a large saucepan and add 8 cups of water.
Leave to soak overnight.
The next day, put the saucepan on the heat and bring to a boil.
Warm the sugar, and add it to the pan with the almonds and lemon juice.
Stir until the sugar dissolves, then bring to a boil.
Boil fast for about 10-12 minutes, until setting point is reached.
To test, remove the pan from the heat, drop a trickle of jam onto a saucer and leave for a few minutes to cool.
Push the jam on the saucer with the tip of your finger; if it wrinkles, you have a set.
If it doesn't wrinkle, put the pan back on the heat and continue boiling, testing every few minutes until you have a set.
Stir the almonds into the jam, if using.
Pack into warmed jars.
Cover and process in a boiling-water bath, then complete the seals.
Store in a cool place.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6860 Calories from Fat 380

% Daily Value*

Total Fat 45 g69.8%

Saturated Fat 3.4 g16.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 69.5 mg2.9%

Total Carbohydrates 1664 g554.7%

Dietary Fiber 42.1 g168.3%

Sugars 1606.9 g

Protein 34 g68.3%

Vitamin A 327.2% Vitamin C 30.6%

Calcium 44.9% Iron 85.4%

*Based on a 2000 Calorie diet

Dried Apricot Jam Recipe