Tuesday, August 25, 2009

Apricot Jam

I did the Apricot Jam the same way that I did the Strawberry Lime Jam - except without the lime juice. My older sister added some raspberries to hers, which sounds amazing.

5 C mashed apricots
8 Tbsp maxigel
2 C sugar

If you like a sweeter jam, you may want to add more sweetener. Mix ingredients in a large pot and bring to a simmer. Spoon hot jam mixture into hot jars and process in a boiling water canner for 20 minutes. Don't forget to boil your lids before putting them on the jars.

FYI...when storing canned food - make sure to remove the rings and wash the outside of your jars before storing bottled food on the shelves.

1 comment:

Karli said...

Have you tasted it? Is it Oh-so-delish? We had the canned chili last night and what a joy it was to "make" dinner by opening two jars and heating them up on the stove. Thanks!