| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Fruits, Jellies |
3 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Apricots, halved and pitted |
| 3 |
|
Nectarines, pitted and skin on |
| 3 |
c |
Sugar |
| 1/4 |
c |
Lemon juice |
| 1 |
ts |
Ground cinnamon |
| 3 |
|
Cinnamon sticks |
INSTRUCTIONS
Combine apricots, nectarines, sugar an in Medium pan over medium-high heat,
stirring until Dissolves. Continue cooking until jam thickens, 30 To 35
minutes.
If you're leery of making jam because you don't want to go to the trouble
of canning, consider this easy-to-make freezer jam. Cook the fruit with
sugar and spice, spoon it into freezer containers and put it away. A few
months down the road you'll be very glad you did. Remove from heat and stir
in cinnamon. Pour jam into plastic freezer containers and place cinnamon
stick in center of each. Let stand until cool. Cover jam and store in
freezer. Makes about 3 2/3 cups.
Posted to MC-Recipe Digest V1 #622 by Nancy Berry <nlberry@prodigy.net> on
May 29, 1997
A Message from our Provider:
“Man is surrounded by the wonders of God.”