Dried Apricot Jam
|Dried apricots||1 1⁄2 Pound, quartered|
|Split blanched almonds||2 Ounce|
|Lemon||1 Large, juiced|
Combine with water in medium bowl.
Cover and let stand at room temperature for 48 hours.
Turn undrained apricots into dutch oven or other large kettle and bring slowly to boil.
Add sugar and stir until dissolved.
Let boil until apricots are plump and mixture is thick, about 40 minutes to 1 hour, adding nuts and lemon juice during last 10 minutes of cooking time.
Pour jam into hot sterilized jars to within 1/4 inch of top and seal.
Process 5 minutes in boiling water bath.
Remove from water and let stand undisturbed until cooled.
Test for seal.
Serving size: Complete recipe
Calories 9007 Calories from Fat 272
% Daily Value*
Total Fat 32 g49.9%
Saturated Fat 2.4 g11.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 86.4 mg3.6%
Total Carbohydrates 2260 g753.5%
Dietary Fiber 59.5 g238.1%
Sugars 2179.2 g
Protein 37 g73%
Vitamin A 491.1% Vitamin C 119.1%
Calcium 56.6% Iron 116.6%
*Based on a 2000 Calorie diet