Apricot and Almond Jam
|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.
Calories 88 Calories from Fat 12
% Daily Value*
Total Fat 1 g2.2%
Saturated Fat 0.11 g0.54%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 0.15 mg0.01%
Total Carbohydrates 19 g6.3%
Dietary Fiber 0.6 g2.4%
Sugars 18.2 g
Protein 0.76 g1.5%
Vitamin A 4.4% Vitamin C 2.4%
Calcium 0.9% Iron 0.84%
*Based on a 2000 Calorie diet