Apricot Jam
For Tuesday we have Author Allison Duffy author of Preserving with Pomona's Pectins. If you want to make some delicious jam you can spread on anything then listen to this recipe. Tonia digs deep to find you this one of a kind jam.....
Tune in below and listen to Allison Duffy as she discusses her receipt for Apricot Jam.
Having trouble? Click here to listen to the interview.
Recipe
8 cups diced apricots
1/4 cup lemon juice
6 cups sugar
Directions:
1
Sterilize your canning jars by boiling for 10 minutes in a hot water canner.
2
You will need 5 pint jars or 10 half-pints.
3
Combine all ingredients in a large stock pot.
4
Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves.
5
Once mixture reaches a rolling boil, continue to boil it for 30 minutes, stirring frequently to prevent it from sticking.
6
Remove from heat and fill jars, leaving 1/4 head space.
7
Wipe rims clean and put the 2-piece metal canning lids in place.
8
Process in boiling water canner for 10 minutes.
1/4 cup lemon juice
6 cups sugar
Directions:
1
Sterilize your canning jars by boiling for 10 minutes in a hot water canner.
2
You will need 5 pint jars or 10 half-pints.
3
Combine all ingredients in a large stock pot.
4
Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves.
5
Once mixture reaches a rolling boil, continue to boil it for 30 minutes, stirring frequently to prevent it from sticking.
6
Remove from heat and fill jars, leaving 1/4 head space.
7
Wipe rims clean and put the 2-piece metal canning lids in place.
8
Process in boiling water canner for 10 minutes.
