Easy Apricot Jam
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, Arizona32 ServingsPrep: 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.