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Easy Apricot Jam Recipe

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For a tangy topping to toast or English muffins, try this homemade jam. It is so simple to make that you will be making it for friends or family.—Geri Davis, Prescott, Arizona

This recipe is:

Healthy

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32 Servings
Prep: 5 min. Cook: 30 min. + chilling

Ingredients

16 ounces dried apricots
2-1/2 cups orange juice
3/4 cup sugar
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger

Directions

In a large kettle, combine the apricots, orange juice and sugar; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in the lemon juice, cinnamon and ginger. Remove from the heat and cool to room temperature.
Puree in a food processor or blender until smooth. Spoon into jars or freezer containers, leaving 1/2-in. headspace. Refrigerate for up to 3 weeks or freeze for up to 1 year. Yield: 4 cups.

Nutrition Facts: 2 tablespoons equals 61 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 16 g carbohydrate, 1 g fiber, 1 g protein.

Easy Apricot Jam published in Country Woman July/August 1994, p35

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Ingredients