Apricot Jam

Thanks to our friend, Jane Handel, who brought us a big basket of apricots from her tree when she visited for dinner last night, we now have 4 pints of apricot jam all put up and ready to eat (well, we actually have three and a half jars left — we ate quite a lot of it for breakfast today). Just peel fruit, remove the seeds, cut into small chunks and cook in a heavy bottomed pan with about 1 cup of sugar for every two pounds of fruit for 45 - 60 minutes. Place cooked fruit into sterilized canning jars and follow manufacturers (or other) canning instructions. Nothing could be easier!

 

Comments

[Carol Penn-Romine]

Actually, something *could* be easier...just falling face down in it and slurping it all up immediately! ;-) There's a jar of just-made lemon chutney with your name on it awaiting you when you return to CA.

xoxo Carol

[Tish Boyle]

Looks delicious, Tracey!