Try this Apricot-Raisin Jam recipe, or contribute your own. "Jelly & jam" and "Apricot" are two of the tags cooks chose for Apricot-Raisin Jam.
Yield: 6 Servings Ready in 1 hours
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Apricot-Raisin Jam Preparation
I received a great little book for Christmas called "From My House To Yours" that has gift recipes, ideas and lots of little tid-bits. The following recipe is from that book. Ill include the notes the author wrote and will follow this message with the recipe for English Muffin Loaf that he makes note of. Sonya "This is delicious with toasted thin slices of English Muffin Loaf. Dried apricots sold in bulk are usually more flavorful than the prepackaged kind; natural food stores are a good source." 1. Place the apricots and raisins in a bowl and add water to cover. Cover the bowl tightly and let it stand overnight. Drain the liquid into a large, heavy saucepan and chop the apricots coarsely. Add the apricots, raisins, lemon juice and rind, and orange juice to the pan, place over low heat, and bring to a simmer. Cook 20 minutes, stirring occasionally. 2. Add the sugar and continue cooking, stirring frequently until the mixture of fruit is very soft and the syrup sheets when dropped from the side of a spoon (220 degrees on a candy thermometer), 15 to 20 minutes. Spoon the jam into sterilized half-pint jars. Seal the jars, process in a boiling-water bath for 10 minutes and cool. Store in a cool, dark place.
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