New recipes
- Apricot Lite Jam
- Appetizers (2180)
- Baked Goods (8491)
- Barbeque (786)
- Basics (48)
- Beans and Grains (2822)
- Beef (2180)
- Beverages (453)
- Breads (682)
- Breakfasts (939)
- Cake (1390)
- Candies (452)
- Canning and Preserving (32)
- Casseroles (437)
- Cheese (2436)
- Chicken (977)
- Chocolate (661)
- Condiments (240)
- Cookies (603)
- Crock Pot and Slow Cooker (145)
- Desserts (1197)
- Duck (63)
- Eggs (250)
- Fruits (323)
- Grains (21)
- Herbs and Spices (21)
- Holiday (150)
- Hot and Spicy (499)
- Jellies and Jams (101)
- Kids (85)
- Lamb (603)
- Liquor (185)
- Main Dish (4097)
- Mexican (819)
- Nuts (150)
- Pasta (1783)
- Pets (17)
- Quick and Easy (40)
- Recipes for Pets (22)
- Regional Cuisine (364)
- Rice (1797)
- Salad (774)
- Sauces (471)
- Sausages (114)
- Seafood (174)
- Side Dish (195)
- Snacks (76)
- Soups (955)
- Stews (185)
- Stuffings (66)
- Sweets and Desserts (19)
- Vegetables (735)
- Vegetarian (238)
- Wild Game (74)
Information
- Product Profiles
- Product Information
- Cooking Instructions
Mary & Martha's Kitchen Recipe
Category |
Condiments |
Contributor |
Admin |
Ratings |
0 |
Comment (s) |
0 |
Apricot Lite Jam Recipe2 c (480 mL) dried apricots 1 1/2 c (360 mL) crushed pineapple, -unsweetened (if using -canned, Drain) 1 Orange, peeled, seeded and -chopped Juice of 1/2 lemon 3 1/2 c (840 mL) sugar Cover apricots with cold water and let soak overnight. Simmer apricots in soaking water, uncovered, until tender. Mash with a potato masher or in a food processor. Add pineapple, orange, lemon juice, and sugar to apricot mixture. Simmer until sugar has dissolved, stirring frequently; then cook over high heat until thick, about 20 - 30 minutes. Skim off foam. Pour into hot jars, leaving 1/4" (6mm) head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: 6 half pints (1440 mL) From: The Ball Blue Book Shared By: Pat Stockett |
Rate this recipe :
Send this recipe to your friend(s)
Post this recipe to your blog or website
Enter Comment
Comments
