See Also: Breakfast and Brunch · Cooking Club · Jams, Jellies, and Spreads
Apricot Jam in Small Batches
From Dorothy McNett's recipes at www.dorothymcnett.com. This is a wonderful way to use some of the "extra" ripe summer fruit. It makes a small quantity, so do not even bother to do the canning process...just pour into small bowls or cups and refrigerate. Use it within 2-3 months, which is no problem as it is so delicious on toast, muffins, in peanut butter sandwiches, etc.
2 cups fresh apricots, chopped
1 1/2 cups raw sugar
zest of lemon and 2 tablespoons lemon juice
1 tablespoon powdered fruit pectin
In glass or ceramic batter bowl, combine apricots, sugar, zest and juice. Cook in the microwave 10 minutes, uncovered. Stir very well to dissolve any sugar remaining on the bottom. Add the pectin and stir it in. Cook 1 minute. Pour into hot sterilized jars if canning it for long-term storage. OR...This can be stored in refrigerator up to 3 months without canning it, just use it!
Recipe created 1998-07-21.
