apricot jams and jellies

[meganslady]

does anyone have a good apricot jam or jelly receipe?

[Grace]

I had an overabundance of beautiful apricots too that I wanted to make jam from. I never made jam before, and found this recipe in CL. I tried it and liked it a lot. It has no pectin or anything, so it's a little runnier than most jams, but still wonderful. The taste is so fresh. It was too much for me to eat in a few weeks time, so I bought those ziploc 1 cup containers (they look like gladware but have blue tops). They are little round ones. I divided the recipe up among 5 or 6 of them (I can't remember) and froze them. So when one runs out, I just pull another from the freezer. It works out perfectly, and I'll definitely do this again if I ever find myself with too much fruit! Hope you like it.

CookWare(tm) from Cooking Light(r)

Fresh Apricot Jam

SOURCE: Cooking Light YEAR: June 1996 PAGE: 93

INGREDIENTS FOR 64 SERVINGS:
6 cups coarsely chopped apricots (about 2 pounds)
3 cups sugar
2 tablespoons fresh lemon juice

INSTRUCTIONS:
If you don't make your own jams and jellies because you're intimidated by
canning, this easy recipe will help put homemade in your kitchen.

1. Combine all ingredients in a large bowl; stir well. Cover and let stand at
room temperature 24 hours.

2. Spoon apricot mixture into a large saucepan; bring to a boil over medium
heat, stirring frequently. Reduce heat to low, and cook 25 minutes or until a
candy thermometer registers 205 degrees.

3. Pour jam into decorative jars or airtight containers. Store in refrigerator
up to 3 weeks. Yield: 4 cups (serving size: 1 tablespoon).

NUTRITIONAL INFORMATION:
CALORIES 43 (2% from fat); PROTEIN 0.2g; FAT 0.1g (sat 0g, mono 0g, poly 0g);
CARB 11g; FIBER 0.3g; CHOL 0mg; IRON 0.1mg; SODIUM 0mg; CALC 2mg