posted by Chefmom 07-11-99 8:46 PM
Apricot Jam
2 cups finely mashed fresh apricots
4 cups sugar
1 tsp powdered ascorbic acid (or 3 Tbsp lemon juice)
1 pkg. powdered fruit pectin
1 cup water
Add the acid to the fruit.
Combine fruit and sugar. Let stand 20 minutes, stir occasionally.
Boil powdered pectin and water rapidly for 1 minute, stir occasionally. Remove from heat.
Add apricots and stir about 2 minutes.
Pour into containers and cover.
Let stand at room temperature 1 hour.
Refrigerate until set.
Store in the freezer, once opened, keep in refrigerator. Makes 5 to 6 half pints.
posted by Chefmom 07-11-99 8:46 PM
Apricot Jam
3 cups diced apricots
1/4 cup lemon juice
7 cups sugar
1/2 bottle liquid fruit pectin
Mix apricots, lemon juice and sugar.
Boil until apricots are soft.
Remove from heat; stir in pectin, stir and skim for 5 minutes.
Put into hot, sterilized jars, seal. Make 3 1/2 pints.
posted by Chefmom 07-11-99 8:46 PM
Apricot Spread
1 cup powdered fruit pectin
3 1/2 cups sugar
4 cups pureed or finely mashed apricots (with 4 tsp ascorbic acid added)
1/2 cup light corn syrup
2 to 3 TBSP lemon juice
Mix the pectin and 1/2 cup sugar.
Add the pureed fruit and mix at low speed for 7 minutes.
Add the remaining ingredients and mix 3 minutes longer.
Pour into containers, fasten lids and let stand at room temperature 24 hours.
Store in the freezer or refrigerator. Makes 6 half pints.