Easy Apricot Jam
TOTAL TIME: Prep: 5 min. Cook: 30 min. + chilling
YIELD: 4 cups.
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
Ingredients
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16 ounces dried apricots
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2-1/2 cups orange juice
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3/4 cup sugar
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1 tablespoon lemon juice
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground ginger
Directions
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1.
In a large stockpot, combine apricots, orange juice and sugar; bring to a boil. Reduce heat; cover and simmer 30 minutes. Stir in lemon juice, cinnamon and ginger. Remove from heat and cool to room temperature.
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2.
Rinse four 1-cup plastic containers and lids with boiling water. Dry thoroughly. Puree apricot mixture in a food processor or blender until smooth. Spoon into containers, leaving 1/2-in. headspace. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.
Nutrition Facts
2 tablespoons: 61 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 16g carbohydrate (14g sugars, 1g fiber), 1g protein.
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