recipe reviews for:

Almond Apricot Jam

“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.'”

SORT REVIEWS BY: DATE

| RATING | MOST HELPFUL

Reviewed: Apr. 17, 2008

I used vanilla extract instead of almond, which changed the recipe quite a bit, I know, but it was delicious. I simmered the apricots longer than 25 minutes, probably around 35, because they weren't "mashable" at 25. This was my first time trying to make a jam or jelly, and I loved how it turned out.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

CJ

	Cooking Level: Intermediate
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: May 9, 2007

This is really nice. I didn't measure anything and I changed it around a bit; I snipped a bunch of dried apricots and put them in a saucepan. I covered it with water and simmered for about two hours, then mashed them, then simmered for a bit longer. I omitted the cinnamon and stirred in a bit of honey with the almond extract. I served the jam with scones and it was wonnnnnderful.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

campagnes

	Cooking Level: Expert Living In: Chattanooga, Tennessee, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

ADVERTISE WITH US

User Name	Password

Remember me? Forgot password?