Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Dried Apricot Jam
- add review
- #52867
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
1 comment
ingredients
2 pounds dried apricots
6 pounds sugar
6 pints water
2 lemons
directions
Wash the apricots and place them in a bowl with the water, soak for 24-48 hours.
Place the apricots and water into a heavy bottomed saucepan with the juice of the two lemons. Bring to the boil and simmer for 30 minutes, stirring occasionally.
Remove the pan from the heat and stir in the sugar, until fully dissolved. Bring to the boil and cook rapidly until the setting point is reached. Skim the surface if necessary and can/jar as desired.
added by
yikes_edoc
nutrition data
40 calories, 0 grams fat, 10 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
reviews & comments
October 5, 2013
The flavor was good but I had to cook it a long time on high with the lid off for it to thicken up. It took more like 4 more hours.
This is an easy recipe, however, preserves are runny. Instructions should include, cut up apricots before cooking, and extend reduction time, I had initially cut back on water, but still runny,because I did not simmer long enough. Ck thickness before canning!