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Apricot Jam - Sabrina's recipes

Sheryl McGlochlin - Monday, August 01, 2011

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.


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