Apricot jam

Published: Wednesday, Aug. 29, 2012 - 12:00 am | Page 2D

Jazz up your sandwich with this apricot jam recipe from UnChu Littlefield of the "Tate's Kitchen" blog (www.tateskitchen.com). She also uses this recipe to make jam from nectarines and peaches.


6 cups apricots

Fruit Fresh or other anti-browning product

1 1/4 cups sugar (you may want to add more at the end after tasting)

1/2 teaspoon ground cinnamon

4 or 5 grates of fresh nutmeg

1/4 teaspoon salt

2 tablespoon cornstarch

1 cinnamon stick, optional

Zest of 1 lemon

Juice of 2 lemons


Halve and pit the apricots. Coarsely chop half the apricot halves. Sprinkle all the fruit with Fruit Fresh. Mix well; do not drain.

Place the fruit and all its juices into a large pot.

Add sugar, ground cinnamon, nutmeg, salt and cornstarch. Add 1 cinnamon stick broken in half (if desired).

Add lemon zest and juice.

Bring all of this to a boil, then turn the heat to medium low and let simmer for another half hour or so. Taste for sweetness and add sugar as needed. Let cool completely before jarring.

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