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

ISO: Apricot jam

Misc.
ADVERTISEMENT
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
  • Baked Chicken Thermidor
  • Baked Chicken Thermidor 2 cups cooked chicken meat, cubed or shredded 1 cup diced celery 1 cup frozen peas 1 (5 ounce) can water chestnuts, drained and coarsely chopped 1/2 cup toasted sliced almonds, divided 2 table...
  • Traditional Spekekjott (Salt Cured Leg of Lamb)
  • My family has made spekekjott for centuries, my father taught me how and here goes: 1 leg of lamb 2 pounds of salt Remove the aichbone from the leg. Thin any external fat to about 1/16 inch thickness. Drill a small hol...
  • Pork Loin with Dried Plums and Apricots
  • PORK LOIN WITH DRIED PLUMS AND APRICOTS 1 (17 oz.) Hormel Always Tender Original Flavored Center Cut Pork Loin Filet 4 tablespoons olive oil, divided use 1/2 cup dried plums, finely chopped 1/2 cup dried apricots, ...
  • Stuffed Beef Steak (Workbasket, 1972)
  • STUFFED BEEF STEAK 2 lbs round steak, 1/2-inch thick FOR THE MARINADE: 1/4 cup red wine vinegar 1 clove garlic, minced 1/4 tsp leaf thyme 1/4 tsp pepper 1 small bay leaf ...
ADVERTISEMENT
  • Grilled Ham and Pears with Maple Glaze
  • GRILLED HAM AND PEARS WITH MAPLE GLAZE 6 tablespoons pure maple syrup 1/4 cup butter 2 tablespoons yellow mustard 3/4 teaspoon ground allspice 2 large, ripe Bartlett pears, cored and sliced 1/4 to 1/2-inch thick 4 to ...
  • Oriental Vegetable Packet (oven or grill)
  • ORIENTAL VEGETABLE PACKET 1 sheet (18x24-inch) Reynolds Wrap Heavy Duty Aluminum Foil 2 cups broccoli florets 1 medium red bell pepper, cut into strips 2 cups fresh snow peas 1 medium onion, sliced, separated into rin...
  • Halloween Party Recipes
  • October 20, 2006 Recipe Swap HALLOWEEN PARTY RECIPES MORE HALLOWEEN RECIPES AND PARTY IDEAS This Week's Daily Recipe Swap...
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!