Here’s the perfect topping for English muffins or toast. It’s so simple to make my homemade jam, you’ll want to share it with all your friends. —Geri Davis, Prescott, Arizona
Ingredients
- 16 ounces dried apricots
- 2-1/2 cups orange juice
- 3/4 cup sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
Directions
- In a large stockpot, combine apricots, orange juice and sugar; bring to a boil. Reduce heat; cover and simmer 30 minutes. Stir in lemon juice, cinnamon and ginger. Remove from heat and cool to room temperature.
- Wash four 1-cup plastic or freezer-safe containers with hot, soapy water. Dry thoroughly. Puree apricot mixture in a food processor or blender until smooth. Spoon into containers, leaving 1/2-in. headspace. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.
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