METHOD
Place finely sliced and
chopped citrus pulp and water into a jam pan and simmer until citrus is
soft.
Add halved apricots and
cook slowly until fruit is soft and beginning to break up. Add sugar and
raise temperature gradually until it has reached boiling point. Boil steadily
for at least 30 minutes. You may need to stir during last boiling period
to stop jam from spitting.
Bottle into sterilised
jars using a plastic jug to pour jam. Lid jars and invert them for about
two minutes to sterilise lids also. Turn jars upright and when cold, label
with type of jam and date of manufacture.
Yield: about 8 pints
recipe from www.inmamaskitchen.com
Contributor: Margaret
Walker
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