Here’s the perfect topping for English muffins or toast. It’s so simple to make my homemade jam, you’ll want to share it with all your friends. —Geri Davis, Prescott, Arizona
Easy Apricot Jam
Easy Apricot Jam
Prep Time
5 min
Cook Time
30 min
Yield
4 cups
Ingredients
- 16 ounces dried apricots
- 2-1/2 cups orange juice
- 3/4 cup sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
Directions
- In a large stockpot, combine apricots, orange juice and sugar; bring to a boil. Reduce heat; cover and simmer 30 minutes. Stir in lemon juice, cinnamon and ginger. Remove from heat and cool to room temperature.
- Wash four 1-cup plastic or freezer-safe containers with hot, soapy water. Dry thoroughly. Puree apricot mixture in a food processor or blender until smooth. Spoon into containers, leaving 1/2-in. headspace. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.
Nutrition Facts
2 tablespoons: 61 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 16g carbohydrate (14g sugars, 1g fiber), 1g protein.
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