Apricot Jam

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.

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.

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.

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