Fresh Apricot Jam

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 6lb/3 kg fresh apricots
  • 3/4 pint/375


Wash the apricots and cut them in half. Take out the stones. Put the fruit, water and juice into a pan and simmer until the fruit is soft. Meanwhile, take the kernels from a few of the stones, blanch them in boiling water, and split them in half. Add to the fruit while it is cooking. Stir in the sugar over low heat until it has dissolved. Boil hard to setting point, pour into hot jars and cover