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J. Hampton Keathley

Apricot Jam

0
(0)
CATEGORY CUISINE TAG YIELD
1 Servings

INGREDIENTS

2 lb Fresh apricots – a kilo
3 c Sugar – 750 grms
Squeeze of fresh lemon juice

INSTRUCTIONS

Cut the apricots in half, remove stones and place in a large saucepan. Heat
gently and when the fruit is hot add the sugar slowly. Squeeze the lemon
juice over the fruit. Keep stirring and slowly boil for 10-20 minutes as
the jam thickens.
Test a small spoonful on a saucer for setting. Pour into hot sterilized
jar. Seal.
Posted to TNT Recipes Digest, Vol 01, Nr 961 by Rayna Knighton
<rayna@iconz.co.nz> on Jan 25, 1998

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