Apricot jam recipe
Apricot Jam recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
|1 ½ kg||apricots, washed, pitted, chopped|
|60 ml||lemon jucie|
Place the canning jars in boiling water for 10 minutes. Use 5 pint jars or 10 half pint jars.
Combine all ingredients in a large pot. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves.
Once mixture reaches boiling point, continue to boil for 30 minutes, keep stirring frequently to prevent it from sticking.
Then remove from heat and fill jars, leaving a bit of head space. Seal whilst still hot.
ca. 15 min
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