Easy Apricot Jam Recipe

Easy Apricot Jam Recipe photo by Taste of Home

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Here’s the perfect topping for English muffins or toast. It’s so simple to make my homemade jam, you’ll want to share it with all your friends.—Geri Davis, Prescott, Arizona

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Easy Apricot Jam Recipe

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

Yield: 32 Servings

5 30 35

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.

Nutritional 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.

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