Elite life

Apricot Jam Recipes
║ Jams ║

Apricot Jam 1 Ingredients: 2 kg (4 and 1/2 pounds) apricots 1/2 cup water 6 and 1/2 cups sugar Cooking Instructions: Wash, stone and chop the apricots, retaining 1/3 of the stones. Place fruit into a large pan. Crack the stones and add the kernels to the pan along with the water. Boil until soft. Add sugar and return to the boil, stirring constantly. Boil until thickened, stirring frequently. Carefully pour into hot jars. Seal whilst hot.
Apricot Jam 2 Ingredients: 2 quarts crushed and peeled apricots 1/4 cup lemon juice 6 cups sugar Cooking Instructions: Combine apricots and lemon juice in a large saucepot. Add sugar. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to gelling point, about 25 minutes. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. process 15 minutes in a boiling water canner.
Apricot Jam 3 Ingredients: 2 lb Fresh apricots (1 kg) 3 cup Sugar (750 g) Squeeze of fresh lemon juice Cooking Instructions: Cut the apricots in half, remove stones and place in a large saucepan. Heat gently and when the fruit is hot add the sugar slowly. Squeeze the lemon juice over the fruit. Keep stirring and slowly boil for 10-20 minutes as the jam thickens. Test a small spoonful on a saucer for setting. Pour into hot sterilized jar. Seal.
Apricot Jam 4 Ingredients: 3 1/4 cup Prepared Apricots 1/2 bot fruit pectin 7 cup Sugar Cooking Instructions: Wash apricots. Pit. Do not peel. Cut in small pieces. Crush thoroughly. Combine sugar and fruit. Mix well. Hat rapidly to full rolling boil. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire. Stir in fruit pectin. Skim.
Apricot Jam 5 Ingredients: 2 1/2 lb ripe apricots 3 cup sugar 5 apricot kernels Zest of 1 lemon Juice of 1 lemon Cooking Instructions: Wash and pit the apricots, reserving 5 stones. If the apricots are big, quarter them; if small, cut them in half. Don't peel, but trim away any really smutty spots. Combine the apricots and sugar in a nonreactive wide-bottomed pan. Crack the shells of the 5 pits, and remove the kernels. Peel and chop the kernels finely. Add the kernels and the lemon zest to the apricots and sugar; stir well. Leave to macerate (or soften and break down) for at least 30 minutes, even overnight. Begin cooking when the apricots have released their juices. Sterilize 5 (7-ounce) canning jars or 4 (8-ounce) jars. Bring the pot of fruit to a boil over a high heat, stirring as needed to keep it from sticking. As a yellow froth forms over the top, skim it off. Reduce the heat if the mixture begins to stick, but take care not to lower the temperature too much, or this will extend the cooking time as much as 20 to 30 minutes (and cause too much water to evaporate and the fruit to lose its texture). As the foaming subsides, continue to stir to avoid scorching and cook the mixture for 10 to 15 minutes, until it reaches 220 degrees on a candy thermometer. If you don't have a thermometer, put a plate in the freezer before you begin cooking. To check the consistency of the jam, put dabs of the hot jam on the chilled plate, so it will cool and set quickly. The jam is done when it is loosely set and spoonable on the chilled plate with whole chunks of fruit still visible. Add the lemon juice to the jam, stir and immediately remove from heat. Pour into warm sterilized jars and seal according to the jar manufacturer's instructions. Constance Spry, the Fannie Farmer of Britain, says to seal the jars either when they're hot or room temperature. The jars are easier to handle at room temperature.

Apricot Jam 6 Ingredients: 1 kg apricots, just ripe 700 g granulated sugar Water Cooking Instructions: Cut small apricots in half and large apricots into quarters and discard the stones. Mix the fruit and sugar together in a large container, cover with a clean tea towel and leave in a cool, dry place for 18 hours. Place a few saucers in the freezer so that they're cold enough for testing later. Preheat the oven to 140°C/gas 1, then sterilise and warm 2 jam jars in the oven. Put the mixture in a pan and bring to the boil on a high heat. Reduce to a medium heat and cook for about 15 minutes, stirring occasionally. Test the jam when the juice has thickened and the bubbles are large – the setting point has been reached when a drop placed on a chilled saucer forms a skin that’s visible when lightly pushed. Remove from the heat and ladle into dry, warm jars. Tighten the lids and turn each pot upside down until cool. Store in a cool place for up to 6 months.
Apricot Jam 7 Ingredients: 1 kg apricots 1 cup water 3 cup sugar (caster) 1/2 tsp pectin Cooking Instructions: Wash and stone apricots. Put water and 1/2 sugar in a pan, bring to the boil, stirring, until sugar dissolves, then stop stirring and simmer 5 minutes. Add fruit and pectin, bring back to the boil, simmer 30 minutes, stirring regularly. Add remaining sugar and simmer a further 10 minutes. To test: Remove a tsp of liquid from the jam and place on a plate, allow to cool. If a skin forms and jam holds its shape it is ready. Pour into sterilised jars and seal. Keeps for 3-4 months.
Apricot Jam 8 Ingredients: 500 g (1 pound) any citrus, sliced and chopped 500 ml (2 cups) water Five kilos (12-1/2 pounds) fresh apricots, halved 4 kg (10 pounds) sugar Cooking Instructions: Place finely sliced and chopped citrus pulp and water into a jam pan and simmer until citrus is soft. Add halved apricots and cook slowly until fruit is soft and beginning to break up. Add sugar and raise temperature gradually until it has reached boiling point. Boil steadily for at least 30 minutes. You may need to stir during last boiling period to stop jam from spitting. Bottle into sterilised jars using a plastic jug to pour jam. Lid jars and invert them for about two minutes to sterilise lids also. Turn jars upright and when cold, label with type of jam and date of manufacture.
Apricot Lite Jam Ingredients: 2 cup dried apricots 1 1/2 cup crushed pineapple unsweetened(drain if using canned pineapple) 1 orange peeled, seeded and chopped Juice of 1/2 lemon 3 1/2 cup sugar Cooking Instructions: Cover apricots with cold water and let soak overnight. Simmer apricots in soaking water, uncovered, until tender. Mash with a potato masher or in a food processor. Add pineapple, orange, lemon juice, and sugar to apricot mixture. Simmer until sugar has dissolved, stirring frequently; then cook over high heat until thick, about 20 to 30 minutes. Skim off foam. Pour into hot jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes in boiling water bath.
Apricot Surprise Jam Ingredients: 6 cups zucchini, peeled and ground 6 cups sugar 1 small can crushed pineapple 2 tablespoons lemon juice 2 small packages apricot Jello Cooking Instructions: Mix sugar and zucchini and let stand 20 minutes Bring to boil for 6 minutes. Add can crushed pineapple plus lemon juice. Boil 6 minutes. Add 2 small packages apricot Jello. Stir to dissolve. Preserve as desired.
Apricot and Honey Jam Ingredients: 6 lb apricots 2 cup sugar 1/2 cup mild honey, orange blossom or clover or equal amount of sugar 3 tbl lemon juice Cooking Instructions: Wash the apricots. Cut them in half through the natural indentation and remove the pits. Slice each half into 2 lengthwise strips. There should be approximately 4 quarts. In a large nonaluminum bowl, gently combine the apricot slices, sugar, honey and lemon juice. Allow the mixture to stand at room temperature for 3 to 4 hours, stirring several times to keep the fruit coated and to help the juices dissolve the sugar. Place the fruit mixture in a 6- to 8-quart shallow pan and bring to a boil over high heat. With a metal spoon or fine mesh skimmer, skim off any foam that collects on the surface and reduce the heat to medium. Continue cooking and skimming, stirring occasionally, until the mixture is thick with a few chunks left, 50 to 60 minutes, and the whole mass appears slightly glazed. To test whether jam is ready, remove 2 tablespoons to a small saucer and place it in the freezer for 5 minutes. Meanwhile turn off the heat under the pan. When the test amount is cool, it will wrinkle slightly when slowly pushed together with your finger. If it doesn't, continue cooking for another 5 minutes and test again. When ready, the jam will be thick but will still flow from a spoon. You can also test the jam by scooping some out in a metal spoon and then pouring it back into the pot. When the jam begins to pour out in a single sheet rather than in several different streams, it's done. Make sure you have clean jars and rims and fresh lids that have never been used (lids and rims can be purchased separate from jars). Dip every jar and lid (as well as any other implements that will touch the finished jam) into a large pot of boiling water for at least 3 minutes. Afterward, remove them to a baking sheet and keep them in a 250 degree oven until you are ready to use them. When the jam is cooked, ladle it into the jars, coming within 1/4-inch of the top (a wide-mouthed canning funnel makes this easy). Wipe the threads of the jar clean and place the lid on top of the jar. Screw down the rim as tight as it will go. Place the sealed jars in boiling water to cover for 10 minutes. Remove them to a sideboard and let them cool. You should hear a repeated "plink-plink" as the cooling jars form the vacuum that seals the lid. When the jars are cool, test each by pushing down in the center of the lid. There should be no flex in the lid. If there is, return the sealed jar to the boiling water for another round. Do not tighten the rims further. Store jams and jellies in a cool, dark place, such as a pantry.
Apricot Honey Jam Ingredients: 6 lb Apricots, ripe 2 cup Sugar 1/2 cup Honey, mild 3 tbl Lemon juice Cooking Instructions: Wash the apricots. Cut them in half through the natural indentation and remove the pits. Slice each half into 4 lengthwise strips. There should be approximately 4 quarts. Gently combine the apricot slices, sugar, honey, and lemon juice in a large nonreactive bowl. Allow to stand at room temperature for 3 to 4 hours, stirring several times to keep the fruit coated and to help the juices dissolve the sugar. Pour the fruit mixture into a large 6 quart nonreactive shallow preserving pan and bring toa boil over high heat. With a metal spoon or fine mesh skimmer, skim off any foam that forms on top. Reduce heat to medium. Continue cooking, stirring occasionally, for 20 to 30 minsutes until the mixture is thick with a few chunks left and appears slightly glazed. Turn off the heat and skim any additional foam. Ladle into hot sterilized jars, wipe rims clean with a damp towel, and seal with new lids and metal rings.Process in a hot-water bath for 5 mins. Remove, cook, check seal, label, and store.
Apricot, Orange and Almond Jam Ingredients: 1 lb Dried apricots 2 oz Split almonds 3 Oranges 2 Lemons 2 1/2 lb Sugar 2 1/2 tsp Ground cinnamon Cooking Instructions: Chop the apricots roughly. Put them into a large bowl, sprinkling the fine grated zest of the oranges and the cinnamon between layers. Squeeze the juice of the oranges, measure and add enough water to make 3 pints in all. Pour the liquids over the fruit and leave to soak overnight in a cool place. Slide the contents of the bowl into a preserving pan and simmer gently until the fruit is beautifully tender. Check the fruit occasionally as it cooks and crush it down into the pan with a potato masher. It may need 1-1/4 hours to become really soft. Warm the sugar. Add it to the pan together with the juice of the lemons and the almonds. Cook gently until the sugar is melted, then fast-boil until the saucer test shows that the preserve will set. Pot, tie down and label the preserve in the usual way.
Apricot-Pineapple Jam 1 Ingredients: 3/4 lb. apricots 1 (16 oz.) can pineapple, crushed, packed in its own juice 2 c. pineapple juice or apple juice 1/2 c. sugar, its equivalent or 1/4 c. honey 1 pkg. low-calorie pectin Cooking Instructions: Apricots: Wash and pit firm, ripe apricots. Do not peel. Grind finely in a food grinder. Measure 1 cup of fruit. Pineapple: Drain pineapple, saving juice. Measure 1 cup of fruit. Place apricots, pineapple and juice in a 3 or 4 quart saucepan or kettle. If short of fruit or juice, add water or other juice to make 4 cups total mixture. If using sugar, add it to the mixture. If using artificial sweetener, add it after cooked mixture has been skimmed. Add pectin and stir vigorously to disperse. Place saucepan or kettle on high heat. Bring to a boil and boil rapidly for 1 minute, stirring constantly. Remove from heat. Skim foam and pour into glasses. If using artificial sweetener, add it to the mixture, stir and immediately pour jam into glasses. Seal according to package directions.
Apricot-Pineapple Jam 2 Ingredients: 5 cups prepared fruit 1 teaspoon Ever-Fresh Fruit Protector, optional 6 cups sugar 1 box Sure.Jell Fruit Pectin 1/2 teaspoon margarine Cooking Instructions: Boil jar on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil. Remove from heat. Let jars and lids stand in hot water until ready to fill. Drain well before filling. Pit apricots; do not peel. Finely chop or grind fruit. Measure 3 1/2 cups into 6- or 8-quart saucepot. Pare and core pineapples, finely chop or grind. Measure 1 1/2 cups into saucepot. Add fruit protector, if desired. Measure sugar into separate bowl. Stir fruit pectin into fruit in saucepot. Add margarine. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Invert jars 5 minutes, then turn upright. After jars are cool, check seals. Jam sets slowly; allow 1 week.
Apricot-Pineapple Jam 3 Ingredients: 1 (11 oz.) pkg. (2 c.) dried apricots 1 (1 lb. 4 oz.) can crushed pineapple 1/2 lemon, sliced and quartered 4 c. sugar Cooking Instructions: Rinse apricots. Simmer covered in 2 1/2 cups water until tender. Mash apricots. Add pineapple in their juice, lemon and sugar. Simmer stirring frequently until thick and clear, about 45 minutes. Ladle into hot jars. Seal.
Apricot and Pineapple Jam Ingredients: 2 c. dried apricots (8 oz.) 2 1/2 c. water 2 c. canned, crushed pineapple (drained) 1/2 lemon, sliced 4 c. sugar Cooking Instructions: Rinse and clean apricots. Simmer in water (or the unsweetened pineapple juice) until tender. Mash or cut up apricots; add remaining ingredients. Simmer, stirring frequently until thick and clear. Pour into sterilized jars.
Pineapple-Apricot Jam 1 Ingredients: 1 can (20 oz.) crushed pineapple 1 jar (6 oz.) maraschino cherries, drained and cut up (reserve 1/3 c. syrup) 1 pkg. (8 oz.) dried apricots, cut into fourths 1/4 c. water 3 1/2 c. sugar 2 tbsp. lemon juice 1 pouch (3 oz.) liquid fruit pectin Cooking Instructions: Heat pineapple (with syrup), reserved cherry syrup, the apricots and water to boiling in Dutch oven, stirring occasionally; reduce heat. Cover and simmer, stirring occasionally, until apricots are tender, about 10 minutes. Stir in sugar, lemon juice and cherries. Heat to full rolling boil over high heat, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in pectin. Pour into hot sterilized jars or freezer containers. Cover tightly; cool. Refrigerate or freeze no longer than 3 months.
Pineapple-Apricot Jam 2 Ingredients: 1 1/2 c. dried apricots 2 c. water 2 (1 lb. 4 oz.) cans crushed pineapple, drained 4 c. sugar 1/4 c. maraschino cherries, halved 1/2 c. pecans Cooking Instructions: In a very large kettle, combine apricots and water. Cover and cook until very soft, about 40 minutes. Stir in pineapple and sugar. Simmer, stirring frequently until thick, about 25 to 30 minutes. Add cherries and nuts. Pour into clean hot jars and seal.
Pineapple-Apricot Jam 3 Ingredients: 2 c. dried apricots 2 c. water 4 c. unsweetened pineapple tidbits 2 tbsp. lemon juice 1/16 tsp. salt Artificial sweetener equivalent to 1 c. sugar Cooking Instructions: Boil apricots in water until tender (about 25 minutes). Drain pineapple tidbits and cut each one in half. Puree apricots and water with lemon juice and salt. Return to saucepan and stir in pineapple. Boil a few minutes, stirring now and then. Remove from heat, add sweetener. Fill jelly jars and seal.
Dried Apricot-Pineapple Jam Ingredients: 2 c. dried apricots 2 c. crushed pineapple 1/2 lemon, thinly sliced 4 c. sugar Cooking Instructions: Wash apricots. Cover with cold water and soak overnight. Simmer until tender in water in which they were soaked. Mash apricots and add pineapple, lemon and sugar. Simmer, stirring frequently, until thick and clear. Pour into sterilized Kerr jars to within 1/4 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath 10 minutes.
Dried Apricot and Pineapple Jam Ingredients: 1 lb. dried apricots 1 lg. fresh pineapple Sugar Cooking Instructions: Soak the apricots in water to cover overnight. Place them to cook in the same water. Cook until tender. Mash them or chop in blender. Peel, core, and cut the pineapple into small pieces. Cover with water and cook until tender. Measure the fruits and juices. Place equal amounts of sugar with the measured fruits into a heavy kettle and cook slowly until thick and clear.
Apricot-Raisin Jam Ingredients: 1/2 lb Dried apricot halves, coarsely chopped 1 cup Golden raisins Juice and grated rind of 1 lemon 1 cup Orange juice 2 cup Sugar Cooking Instructions: Place the apricots and raisins in a bowl and add water to cover. Cover the bowl tightly and let it stand overnight. Drain the liquid into a large, heavy saucepan and chop the apricots coarsely. Add the apricots, raisins, lemon juice and rind, and orange juice to the pan, place over low heat, and bring to a simmer. Cook 20 minutes, stirring occasionally. Add the sugar and continue cooking, stirring frequently until the mixture of fruit is very soft and the syrup sheets when dropped from the side of a spoon (220 degrees on a candy thermometer), 15 to 20 minutes. Spoon the jam into sterilized half-pint jars. Seal the jars, process in a boiling-water bath for 10 minutes and cool. Store in a cool, dark place.
Apricot-Raspberry Jam Ingredients: 2 lb Apricots, Peeled, pitted, and mashed 1 pt Raspberries: (2 Cups), mashed 6 cup Sugar 1/4 cup Lemon Juice 1 tbl Butter Or Margarine 3 oz Liquid Fruit Pectin, 1 Pouch Cooking Instructions: In a large saucepot, combine the apricots and raspberries. Stir in the sugar, lemon juice, and butter. Bring to a boil, over high heat, stirring constantly. Add the pectin. Bring to a rolling boil and boil for 1 minute, stirring constantly. Spoon into jars prepared for cooked jam.
Almond Apricot Jam Ingredients: 2-1/2 cups unsweetened apple juice 1 cup diced dried apricots (8 ounces) 1/4 to 1/2 teaspoon almond extract 1/4 teaspoon ground cinnamon Cooking Instructions: In a saucepan, combine the apple juice and apricots; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until apricots are tender. Remove from heat. Mash until desired consistency. Stir in almond extract and cinnamon. Pour into a pint jar. Cover and refrigerate for up to 3 weeks.
Dried Apricot Jam 1 Ingredients: 900 g (2lb) Dried Apricots 2.7 kg (6lb) Sugar 3.4 lt (6 pints) Water 2 Lemons Cooking Instructions: Wash the apricots and place them in a bowl with the water, soak for 24 - 48 hours. Place the apricots and water into a heavy bottomed saucepan with the juice of the two lemons. Bring to the boil and simmer for 30 minutes, stirring occasionally. Remove the pan from the heat and stir in the sugar, until fully dissolved. Bring to the boil and cook rapidly until the setting point is reached. Skim the surface if necessary and pot.
Dried Apricot Jam 2 Ingredients: 2 pounds Dried Apricots 6 pounds Sugar 6 pints Water 2 Lemons Cooking Instructions: Wash the apricots and place them in a bowl with the water, soak for 24 - 48 hours. Place the apricots and water into a heavy bottomed saucepan with the juice of the two lemons. Bring to the boil and simmer for 30 minutes, stirring occasionally. Remove the pan from the heat and stir in the sugar, until fully dissolved. Bring to the boil and cook rapidly until the setting point is reached. Skim the surface if necessary and can/jar as desired.
Fresh Apricot Jam Ingredients: 6 cups coarsely chopped apricots (about 2 pounds) 3 cups sugar 2 tablespoons fresh lemon juice Cooking Instructions: Combine all ingredients in a large bowl; stir well. Cover and let stand at room temperature 24 hours. Spoon apricot mixture into a large saucepan; bring to a boil over medium heat, stirring frequently. Reduce heat to low, and cook 25 minutes or until a candy thermometer registers 205°. Pour jam into decorative jars or airtight containers. Store in refrigerator up to 3 weeks.
Mango Apricot Jam Ingredients: 6 ounces dried apricots 6 medium size mangos 1 cup water Sugar Cooking Instructions: 6 ounces dried apricots, cut and cooked with 6 medium size mangos that have been chopped, plus 1 cup water. (More water may be added if too thick.) Measure above and add equal parts of sugar (experiment with honey or other suitable cooking sugar substitute). Cook after being brought to boil, for 10 minutes.
Pumpkin Apricot Jam Ingredients: 5 pounds fresh pumpkin 1-1/2 pounds granulated white sugar 1 pound brown sugar 1 pound dried apricots, chopped into 1/2-inch chunks 1 pound seedless raisins 2 Tablespoons lemon juice 2 Tablespoons chopped crystallized ginger 1 teaspoon ground cinnamon Cooking Instructions: Remove seeds from the pumpkin. Cut into large chunks and peel off skin. Cut into 2-inch pieces. Place in a heavy cooking pot, cover with water, and cook until tender. Drain off water. Mash cooked pumpkin and press through a ricer or sieve to remove any strings. Stir white and brown sugars into the hot pumpkin until well-combined. Let cool to room temperature. Refrigerate 12 hours. Place mashed pumpkin into a large pot. Add apricots, raisins, lemon juice, ginger, and cinnamon. Bring to a simmer over low heat and cook until thick, mashing occasionally with the back of a large spoon. Pour pumpkin apricot jam into canning jars and process in a water bath for 10 minutes according to the canner's recommendations.
Apricot Zucchini Jam 1 Ingredients: 6 c. peeled and grated zucchini 5 c. sugar 6 oz. can crushed pineapple 1/2 c. lemon juice Cooking Instructions: Boil above ingredients for 6 minutes, stirring constantly. Add family size package apricot Jello. Mix well and pour into jars. Orange pineapple Jello can also be used.
Apricot Zucchini Jam 2 Ingredients: 6 c. peeled, grated or ground zucchini (press) 1 c. zucchini liquid 6 c. granulated sugar 2 tbsp. lemon juice 1 (20 oz.) can crushed pineapple, drained 2 boxes apricot Jello Cooking Instructions: Boil zucchini and liquid together in large saucepan, 6 minutes. Add sugar, lemon juice and pineapple. Boil 6 minutes more. Add apricot Jello. Boil 6 minutes more. Can while hot, seal with self-sealing lids. Refrigerate after opening.
Apricot Zucchini Jam 3 Ingredients: 6 c. peeled and grated zucchini 6 c. white sugar 3/4 c. (10 oz. can) undrained, crushed pineapple 1/2 c. lemon juice (bottled Realemon) 6 oz. box of apricot Jello Cooking Instructions: Put sugar and zucchini in heavy saucepan. Cook over low heat until sugar is dissolved. Then bring to boil and cook 15 minutes. Then add pineapple and lemon juice; boil for 6 minutes. Then remove from heat. Mix in Jello; stir really well. Put in small jars and seal.
Zucchini Apricot Jam 1 Ingredients: 6 cups zucchini, peeled and grated 6 cups sugar 3/4 cup crushed pineapple in juice 1/2 cup lemon juice 2 (2 oz) pkg peach or apricot Jello Cooking Instructions: Cook zucchini and sugar for 15 minutes. Add pineapple and juice. Continue cooking for 6 minutes. Remove from heat and add Jello. Stir well and seal into jars.
Zucchini Apricot Jam 2 Ingredients: 6 c Zucchini-peeled and grated 1/4 c Water 1 pk Sure-Jell 5 c Sugar 13 oz Crushed pineapple 6 oz Apricot Jello Cooking Instructions: Boil the zucchini and water until soft. Add Sure-Jell and bring to a hard boil. Add sugar and pineapple. Boil 5 minutes. Remove form heat. Add apricot Jello. Stir well. Pack in sterilized jars and seal.
Zucchini Apricot Jam 3 Ingredients: 3 c. grated zucchini, peeled and seeded 1 (8 oz.) can crushed pineapple 1/2 c. lemon juice 1 sm. pkg. apricot Jello (can use orange) 3 c. sugar Cooking Instructions: Boil zucchini in own juice for 6 minutes. Drain juice and add pineapple, lemon juice and sugar. Boil 10 minutes, stirring to prevent sticking to pan. Remove from heat and add Jello. Stir 2 to 3 minutes. Pour into jars and seal.

Apricot-Zucchini Jam Ingredients: 6 c. peeled, ground zucchini 1 c. crushed pineapple, drained 1/2 c. lemon juice 1 pkg. pectin 3 c. sugar 1 (3 oz.) pkg. apricot Jello Cooking Instructions: Combine all ingredients except Jello. Bring to full boil and cook for 10 minutes. Stir and remove from heat. Add apricot Jello. Stir thoroughly. Pour in sterile jars and seal.
Apricot-Pineapple Sham Jam Ingredients: 6 c. shredded, peeled zucchini, seeds removed 1 c. water 4 c. sugar 1 (20 oz.) can crushed pineapple, drained 1 (6 oz.) pkg. apricot Jello Cooking Instructions: Cook zucchini in water for 6 minutes. Add sugar, stirring to dissolve. Add pineapple and Jello. Cook until Jello and sugar have dissolved completely. Pour into sterilized jars, seal with paraffin or use canning jars and water bath 5 minutes.
Zucchini Apricot, Pineapple Jam Ingredients: 6 c. ground zucchini, (cored and peeled) 6 c. sugar 1 (10 oz.) can crushed pineapple 1 pkg. Sure Jello 1 (6 oz.) pkg. apricot Jello Cooking Instructions: Boil zucchini and sugar 10 minutes. Add pineapple and sure jell, boil 10 minutes. Add Jello and boil 10 minutes. Pour in jars and seal.
║ Jams ║

Elite life

Apricot Jam Recipes