Quick Apricot Jam

Page 15

Cuisine: North American | Course Type: Jams/Preserves

(1 review)

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Well this jam, on toast, is just sunshine on a plate. Good enough to make me look forward to apricot season every year from now on.

Incredibly easy --
1. rinse, pit and quarter fresh apricots (no peeling!)
2. add 1/2 cup of sugar per pound of fruit and place overmedium-high heat [wide shallow pan is specified in the recipe over -- I used a small skillet and it was perfect for one pound of fruit.]
3. stir occasionally, until you have a jam-like consistency, about 10-15 minutes.
4. add 1/4 tsp. fresh lemon juice per pound of fruit
5. remove from heat and cool -- will last in your fridge, without any processing, for a couple of weeks.

Recipe is also available free at the Fine Cooking website.
http://www.finecooking.com/recipes/quick-apricot-jam.aspx

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