Zutaten für Apricot Lemon Jam
- 4 cups apricots, pitted and chopped
- 4 cups granulated sugar
- 1 tablespoon lemon zest
- 1 (1 3/4 ounce) package fruit pectin
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Zubereitung von Apricot Lemon Jam
- Combine apricots, lemon juice, lemon zest, sugar, and pectin in a large saucepan.
- Bring the mixture to a rolling boil over high heat, stirring constantly.
- Reduce the heat to medium-high and boil rapidly for 1 minute, stirring constantly to prevent scorching.
- Remove from heat and skim off any foam.
- Ladle the hot jam into sterilized jars, leaving ¼ inch headspace.
- Wipe the rims of the jars clean, place lids and rings on the jars, and process in a boiling water bath for 10 minutes.
- Remove jars from the canner and let cool completely. You should hear a ‘pop’ sound as the jars seal.
- Check the seals; if any jars haven't sealed, refrigerate and use within 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
32g
Fat
0g
Carbs
2g
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Time To Make Course Main Ingredient Preparation Occasion For Large Groups Low Protein Healthy 5 Ingredients Or Less Jams And Preserves Condiments Etc Fruit Easy Kosher Low Fat Summer Vegan Vegetarian Dietary Gifts Low Sodium Low Cholesterol Seasonal Low Saturated Fat Inexpensive Healthy 2 Low In Something Citrus Lemon Pitted Fruit Number Of Servings 4 Hours Or Less
