ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Apricot jam

Misc.
I haave an apricot tree in my yard and would like to make some jam. Please help!
MsgID: 202797
Shared by: Tim, Salt Lake City, UT
Board: Canning and Preserving at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Apricot jam
  Tim, Salt Lake City, UT
2 making jam
  Linda Lou,WA
3 Recipe(tried): Miche's Apricot Jam
  Ron in Worcester, MA
ADVERTISEMENT
Random Recipes
  • Pork Larb (Asian)
  • PORK LARB 3 tablespoons raw sticky rice* 1 pound ground pork 3 tablespoons chopped shallots 1 (1-inch) piece galangal, peeled and minced** 2 tablespoons lime juice with pulp 2 1/2 tablespoons fish sauce*** 1 teaspoon ...
  • Like Red Robin's Strawberry Lemonade
  • I have watch them assemble this at Red Robin and noticed they add strawberries to the glass first and then add the lemonade. I think this is pretty close to Red Robin's Freckled Lemonade. STRAWBERRY LEMONADE 2 cups ...
  • Almond and Chocolate Chunk Biscotti
  • ALMOND AND CHOCOLATE CHUNK BISCOTTI "I got a perplexing message from someone who made these biscotti: "They were good, but full of big chunks of chocolate." I'm not sure if that was meant as a compliment or a criticis...
  • Crunchy Onion Chicken (using French fried onions)
  • CRUNCHY ONION CHICKEN 1 1/3 cups French's Original or Cheddar French Fried Onions 4 boneless skinless chicken breast halves 1 egg, beaten Preheat oven to 400 degrees F. Place French Fried Onions into plastic bag....
ADVERTISEMENT
  • Pat's Rice-A-Roni Salad with Curry Dressing
  • PAT'S RICE-A-RONI SALAD 1 pkg. chicken Rice-A-Roni 4 green onions with tops, sliced 1/2 or a green or red bell pepper, chopped 12 green or black olives, sliced 1 can artichoke hearts, chopped 2 cups cubed cooked chick...
  • Pappardelle Alla Primavera
  • PAPPARDELLE ALLA PRIMAVERA 1 pound imported pappardelle or other wide, flat pasta (such as fettuccine) 2 tablespoons butter 2 tablespoons olive oil 1/2 red onion, thinly sliced 2 large cloves garlic, minced 1 bunch fr...
  • Healthy accompaniments with pork medallions
  • I like to serve grilled peaches or sauteed apples with my pork. It's a nice accompaniment: healthy and tart. I also like to serve mashed banana squash or butternut squash with it. It's both sweet and savory and full o...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Apricot jam
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!