Homemade Jam always tastes best, fantastic even! When one of our kind neighbors gave us a large bowl of apricots from their tree I knew just what to do. I reserved a pile for my children to eat, and with the rest I made jam. Oh! It is heaven in a jar. J
6 cups pureed apricots
1 peeled lemon
1 cup organic cane sugar
In a pot stir together the apricot puree and the sugar over medium heat. Puree the peeled lemon and stir that in as well. Bring to a boil then simmer for 10-15 minutes. Pour into 7 or 8, 8 ounce jars that have been sanitized. Screw on sanitized lids and process in a hot water bath for about 10 minutes. Wait at least 24 hours before testing the seal.
By Miriam Barton in promotion for The Pioneer Cookbook: Recipes For Today's Kitchen.
This recipe is being shared with the Hearth and Soul Hop, Take It From Me, Inspiring You To Save Wandering Wednesday, Mommy Only Has Two Hands Hump Day Hop, The King's Court IV What's Cooking Wednesday, This Chick Cooks, Miz Helen's Country Cottage Full Plate Thursday, Friday Pot Luck, Little Brick Ranch, My Adventure In Mommyhood, KB and Whitesnakes Home Simply Delish, My Meatless Mondays, Bake with Bizzy