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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (32g) Recipe makes 80 servings |
||
| Calories 66 | ||
| Calories from Fat 0 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.1g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 0mg | 0% | |
| Potassium 43mg | 1% | |
| Total Carbohydrate 16.9g | 5% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 16.5g | ||
| Protein 0.2g | 0% | |
Ingredients
- 8 cups diced apricots
- 1/4 cup lemon juice
- 6 cups sugar
Directions
1
Sterilize your canning jars by boiling for 10 minutes in a hot water canner.2
You will need 5 pint jars or 10 half-pints.3
Combine all ingredients in a large stock pot.4
Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves.5
Once mixture reaches a rolling boil, continue to boil it for 30 minutes, stirring frequently to prevent it from sticking.6
Remove from heat and fill jars, leaving 1/4 head space.7
Wipe rims clean and put the 2-piece metal canning lids in place.8
Process in boiling water canner for 10 minutes.
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- Course > Condiments, etc. > Jams & Preserves
- Main Ingredient > Fruit
- Preparation > Time to Make > < 60 mins
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- Preparation > Number of Servings > For Large Groups
- Preparation > Technique > Canning > Water Bath
- Dietary > Lighter Fare > Healthy
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Featured Reviews for This Recipe
From: Chef #878178
On Jul 17, 2008
This is such an easy recipe to follow and the end result is fabulous. I made ALOT as had 2 full tree's worth of apricots to use. Trouble was I gave a couple of jars to friends .... who came back begging for more ... and its all gone now!
From: Concrete Gardener
On Jun 11, 2008
What a delicious recipe and soooo easy. I only had 6 cups of apricots, so I tinkered with the ingredient amounts and ended up with 3 pint jars. Had to stir every 3 mins or so towards the end of cooking. Very simple recipe... Canning the stuff was the hardest part! Thanks, incdeb.
From: HeyJami
On Jul 11, 2008
Made my 2nd batch - delicious! I watched the temp and brought it to 240 degrees. I also added 1/2 tablespoon of butter to keep it from foaming (great trick I learned from recipe 62194!). Turned out fantastic! Thanks for the great recipe!
From: Picante
On Jun 12, 2008
I made this yesterday. It was delicious. I may have cooked it a little too much because it's more of a spread; it's really thick. However, it tastes like candy and is really good on toast.
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