Does anyone have a good recipe for Apricot Preserves, hurry please they are getting riper and riper !!?

Apricot Jam



5 cups or 2 2/2 pounds of prepared fruit (see below) Apricots

2 lemons

7 cups or 3 lbs of sugar

1 box of Sure Jell



Pit (do not peel) fully ripe apricots. Cut into pieces and chop fine or grind. Add 1/4 cup lemon juice to fruit.



Wash glasses and lids, scald and drain and set aside. Put the prepared fruit in a 6 to 8 qt sauce pan.



Measure sugar and set aside. If necessary, add water to equal exact among (for softer jams use 1/2 cup more fruit; for stiffer jams use 1/4 cup less.



Mix Sure Jell with fruit in sauce pan. Place over high heat and stir until mixture comes to a hard boil. At once add the sugar. Bring to a full rolling boil ( a boil that cannot be stirred down.) Boil hard for one minute, stirring constantly. Remove from heat. Skim off foam with metal spoon.



To seal. Quickly ladle into hot clean jars, leaving 1/8 inch at the tops. Wipe tops and threads of jars with clean damp cloth. Cover with lids following manufactureres directions. Process in boiling water bath 5 minutes timing when water returns to boil.



Cool, test for seal and store. If fruit tends to float, invert jars 30

minutes after removing from water bath. Then turn upright and allow to set over night.

Does anyone have a good recipe for Apricot Preserves, hurry please they are getting riper and riper !!?
have fun making the jam ^_^ Report It
Reply:I used this recipe the other day...its very good!





5 cups peeled pitted chopped apricots

1 1/2 cups water

1/3 cup fresh lemon juice

5 cups sugar

2 (3 ounce) envelopes liquid pectin





Combine apricots and water.

Over medium heat bring mixture to a boil.

Reduce heat to a simmer gently for 5 minutes

Take pan off heat; skim and let set 30 minutes.

Sieve the apricots and strain juice from pulp (use pulp in apricot jam).

Line sieve with 4 layers of clean damp cheese cloth.

Strain; cover the juice and refrigerate overnight.

Ladle the juice from container, being careful not to disturb the sediment from bottom using 3 cups of juice.

To make the jelly, combine juices when they are warm add sugar.

Stirring constantly until sugar is dissolved, bring to a rolling boil.

Pour pectin in, bring to a rolling boil again, stirring constantly (apricot LOVES to burn) for 1 minute.

Remove pan from heat; skim off foam.

Ladle into hot jars, leaving 1/4 inch head space.

Water bath for 15 minutes.
Reply:How about some jam



FRESH APRICOT JAM



4 c. chopped apricots

1 c. water

4 c. sugar

3 tbsp. lemon juice



Cook apricots with water for 5 minutes. Add sugar and boil, stirring constantly for 10 minutes. Add the lemon juice and boil a few minutes longer until its as thick as desired, stirring. Seal in jars. Makes about 2 1/2 pints.

shoe care product