Apricot (or peach) honey jam
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Apricot (or peach) honey jam
  Peach    Honey    Preserves    Apricots  
Last updated 6/12/2012 1:04:46 AM. Recipe ID 29403. Report a problem with this recipe.
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      Title: Apricot (or peach) honey jam
 Categories: Jams, Jellies, & preserves
      Yield: 9 Servings
      6 lb Apricots, ripe
      2 c  Sugar
    1/2 c  Honey, mild
      3 tb Lemon juice
  Wash the apricots. Cut them in half through the natural indentation
  and remove the pits. Slice each half into 4 lengthwise strips. There
  should be approximately 4 quarts.
  Gently combine the apricot slices, sugar, honey, and lemon juice in a
  large nonreactive bowl. Allow to stand at room temperature for 3 to 4
  hours, stirring several times to keep the fruit coated and to help
  the juices dissolve the sugar.
  Pour the fruit mixture into a large 6 quart nonreactive shallow
  preserving pan and bring toa boil over high heat. With a metal spoon
  or fine mesh skimmer, skim off any foam that forms on top. Reduce
  heat to medium. Continue cooking, stirring occasionally, for 20 to 30
  minsutes until the mixture is thick with a few chunks left and
  appears slightly glazed.
  Turn off the heat and skim any additional foam. Ladle into hot
  sterilized jars, wipe rims clean with a damp towel, and seal with new
  lids and metal rings.Process in a hot-water bath for 5 mins. Remove,
  cook, check seal, label, and store.
  Makes 9 cups. Per tablespoon: 23 calories; trace fat

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Recipe ID 29403 (Apr 03, 2005)

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