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Apricot Jam - Sabrina's recipes
8/1/2011 | Sheryl McGlochlin
1/2 cup sugar
1 tsp "fruit fresh" (this is a powder you buy at the store)
1 cup pitted, smashed, apricots
Boil until desired consistency.
Dip a COLD spoon in the jam, then raise 12 inches above pot ( not in steam )
If two drips hang or fall it is ready
Pour the boiling hot jam into the sanitized (hot!) canning pint-size jars
Place lids on and can in a "water bath" for 10 minutes.
After 10 minutes, take out of the hot water bath and let them cool.