8 cups washed, pitted apricots chopped into bite-size pieces (about 4½ pounds ripe or slightly underripe whole fruit) 2 cups granulated sugar ½ cup fresh lemon juice (from 3-6 lemons) ...

Apricots make excellent jam if cooked with sugar and lemon juice. Apricot jam is used as a glaze on pastries and to stick cakes such as sachertorte together. Melt the jam with water and strain ...

Remove from the heat and leave for 10 minutes. Stir, then transfer the jam to warm sterilized jars and seal. Keeps for at least a year. Recipe from Jam, Jelly & Relish: Simple Preserves ...

Place pot in the stove and gently heat the apricot ... the jam is ready, if not continue to simmer and test again in 5 minutes. Place jam in sterilised jars and seal. Best kept in the fridge ...

One of the best things about parfaits ... Beginning with this recipe as a blueprint, you could change up the jam flavor, ...

As for the recipe, you’ll have to attend to find out. Participants not only receive a jar of jam, but also a copy of Mrs ...