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Almond Apricot Jam

SUBMITTED BY: Mary Fenske

"There's no added sugar in this jam, so even if you're watching your diet, you can enjoy it on your morning toast,' notes Mary Fenske of Bricelyn, Minnesota. 'There's no need to wait for harvest season to make it either, since the recipe calls for dried apricots. I often give this chunky spread as a gift to my four grown children and 10 grandkids.'"
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 5 star rating.
Read Reviews (2)
PREP TIME  10 Min
COOK TIME  20 Min
READY IN  30 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 2 1/2 cups apple juice
  • 1 cup diced dried apricots
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon ground cinnamon

DIRECTIONS

  1. 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.

FOOTNOTE

  • Nutritional Analysis: One tablespoon equals 29 calories, trace fat (0 saturated fat), 0 cholesterol, 1 mg sodium, 7 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1/2 fruit.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 9, 2007 by campagnes
This is really nice. I didn't measure anything and I changed it around a bit; I snipped a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 17, 2008 by CJ
I used vanilla extract instead of almond, which changed the recipe quite a bit, I know, but it... MORE


 
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