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Apricot
Jam
Ingredients
- 6 cups
quartered pitted apricots
- 3 1/2
cups sugar
- 2
tablespoons lemon juice
- 6 peeled
chopped apricot pits
Method
Combine
all ingredients. Let stand for one hour.
Boil for 10 minutes, stirring
occasionally. If jam is fairly thin add 1 tablespoon liquid Certo®. Boil
for two more minutes. Pour into hot sterilized jars.
Seal with melted wax or cool
and freeze.
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