Apricot and Ginger Jam
alt.cooking/A,C &E Jenkins/2000
Also good with peaches and cinnamon, or just plain plums.
3 lb just ripe or slightly under ripe apricots
juice of one lemon
1 tsp ground ginger
2 1/2 lb sugar
Halve and stone apricots. Place in a large pot with the lemon juice and ginger; cover and cook gently until soft. Add sugar and boil rapidly uncovered until setting point is reached. If you like, you can boil a little past setting point and stir in 1/2 a cup of brandy for apricots or peaches, or vermouth if plums. Pour into sterilized jars and seal. Process in water bath canner for 10 minutes.
alt.cooking/A,C &E Jenkins/2000
Also good with peaches and cinnamon, or just plain plums.
3 lb just ripe or slightly under ripe apricots
juice of one lemon
1 tsp ground ginger
2 1/2 lb sugar
Halve and stone apricots. Place in a large pot with the lemon juice and ginger; cover and cook gently until soft. Add sugar and boil rapidly uncovered until setting point is reached. If you like, you can boil a little past setting point and stir in 1/2 a cup of brandy for apricots or peaches, or vermouth if plums. Pour into sterilized jars and seal. Process in water bath canner for 10 minutes.
MsgID: 204317
Shared by: Betsy at Recipelink.com
In reply to: ISO: Unique Jam, Jellies, Butters, Marmalades
Board: Canning and Preserving at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: ISO: Unique Jam, Jellies, Butters, Marmalades
Board: Canning and Preserving at Recipelink.com
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