See Also: Breakfast · Jams, Jellies, and Spreads
Apricot Jam
2 cups fresh apricots, chopped
1 1/2 cups sugar
2 tablespoons lemon juice
1 tablespoon powdered fruit pectin
In glass batter bowl, combine apricots, sugar, and juice. Microwave on high 10 minutes, uncovered. Stir very well to dissolve any sugar remaining on the bottom. Add the pectin and stir it in. Microwave 1 minute on high. Pour into hot sterilized jars, cups, whatever. Seal as desired. This can be stored in refrigerator up to 3 months without sealing it, just cover tightly with plastic wrap.
Recipe created 1998-07-21.
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