*1 C apricots: peeled, seeded, chopped
1-1/2 C cherries: pitted and halved
1/4 C lemon juice
1-1/2 C sugar
*1 tsp powdered pectin
1. Refresher on peeling apricots: Boil water. Drop in whole apricots. Wait for skin to bubble, about 1 minute. Remove to an ice bath. Rub off skin.
2. Place all ingredients in a medium skillet at least 2" deep. Bring to a boil over medium-high heat. Skim off foam and continue to boil, stirring often, until jam thickens and sheets when spilled off a spoon, about 20 minutes. At some point, you won't be able to see the apricots anymore. Cherry tends to take over the color scheme.
3. For canning, process in a water bath for 12 minutes. For refrigerator storage, wait for it to cool to room temperature before putting a lid on the container.
Jam-a-Palooza |
Difficulty rating :)
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