Apricot Jam

Preparation info

  • Difficulty


  • Makes

    3½ pints

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

The rich, tangy-sweet taste does something good to buttered toast


  • 3 c. diced apricots
  • ¼ c. lemon juice
  • 7 c. sugar
  • ½ bottle liquid fruit pectin


  • Mix apricots, lemon juice and sugar. Boil until apricots are soft. Remove from heat; stir in pectin. Stir and skim for 5 minutes.
  • Pour into hot sterilized jars; seal.