Recipe by Megan
"I love to save money, especially with my big family. So making my own jams and jellies is a favorite hobby of mine to share with my kids. This jam is not only fun to make, but it is also very delicious. There's nothing like your own fresh jam on toasted Italian bread."
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fresh apricots - peeled, pitted, and crushed
(1 pint) canning jars with lids and rings
I think this recipe is a great basic without any added perservatives. I also place 1/2 teaspoon butter to keep batch from foamimg and added jalepeños for an extra kick to a few of my batches ( 1 cup). You can decrease the jalapeõs to taste.
Overall, I think this recipe was good, with just some minor tweeking. I did a second batch of this but cut the sugar in half. The first batch with 5 cups of sugar was simply overpoweringly sweet. I wasn't able to taste the lovely apricot, just a mouthful of sugar zings! Other than that, It gelled beautifully and the color is vibrant... just needs less sugar!
Great recipe ! I threw in half a jalapeño to add a little kick! Cut the recipe in half and it made three jars.
I have made apricot jam many times AND this recipe as written is delicious and easy to make. I give it a 5 star rating.
Just finished making this jam exactly like the recipe minus 1 cup of sugar. Since I used some rather tart apricots, I think I could have used the full 6 cups called for. It is delicious, though, even though a tiny bit tart. I got 6 full 1/2 pint jars....that's 1/2 pt not 1 pt....and nearly one more that is in the fridge waiting for my toast tomorrow morning. Yum.
This was so easy to make and I found something to do with all of my fresh apricots! It's the first jam I made so thanks for the simple yet delicious recipe.
Super easy, super tasteful.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/50 of a recipe
Servings Per Recipe: 50
Amount Per Serving
** Calories: 105
** Calories from Fat: < 1
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