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Apricot And Almond Jam

Chef.Foodie's picture
  Apricots 4 Pound, stoned and sliced (1.8 Kilogram)
  Lemon juice 3 1⁄2 Fluid Ounce (90 Milliliter)
  Water 1⁄2 Pint (275 Milliliter)
  Preserving sugar 6 Pound (2.7 Kilogram)
  Split almonds 1 Pound (450 Gram)
  Pectin 6 Ounce (1 Bottle)

1) In a preserving pan, add the apricots, lemon juice and water.
2) Allow to the boil and gently simmer covered for 15-20 min until tender; reduce heat, stir in the sugar and almonds until sugar disappears.
3) Allow to boil rapidly for a min, stirring occasionally; remove from the heat and stir in the pectin, blend well.
4) Cool and store in clean, dry, airtight jars.

5) Serve when desired.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes

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