Web2 pounds Apricots (1 kilogram) 1 cup Granulated Sugar (200 grams) ¼ cup Lemon Juice , freshly squeezed (60 ml) ½ cup Water (125 ml) Cook Mode Prevent your screen from going dark Instructions Wash, half and pit the …
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WebSlice apricots in half, removing pits. Crush apricots and measure out 2 quarts. Combine crushed fruit with lemon juice and sugar. Stir and turn on the heat to dissolve …
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WebWipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill …
WebMeasure out exactly 6 cups. Place jars, rings and lids into a pan, cover with water, bring to a boil and boil for three minutes to sterilize. Remove from heat keep in the hot water while you finish the jam …
Homemade No Pectin Apricot Jam. All you need are fresh apricots, lemon juice and sugar to make a delicious Homemade Apricot Jam. And No Pectin needed. Ingredients. Instructions. Peel and pit the apricots, then slice them, place in a medium sized pot and mash with a potato masher. Then add the sugar and lemon juice.
Because our low sugar apricot jam recipe has significantly less sugar than most, it may have a shorter shelf life – about one year (or less) rather than several years.
The only way to tell was to plunge forward. We chopped the fruit, mixed it with sugar and lemon juice and started to cook. Cooking a jam without pectin does require a longer cooking time. For us, it took about a half hour to reach 220F, the jellying point.