- 4 pounds fresh apricots, pitted and quartered
- 6 cups white sugar
- 3 oranges, zested
- 1 tablespoon lemon juice
- Mix apricots, sugar, orange zest, and lemon juice in a very large pot. Bring to a boil over medium heat. Simmer, stirring occasionally and skimming any scum off the top, until apricots look glassy and the liquid thickens, 20 to 25 minutes.
- Spoon the jam into 3 pint jars, leaving 1/4 inch of space at the top. Seal jars and let the jam cool to room temperature, 1 to 2 hours, before transferring to the refrigerator.
05/19/2019
recipepes.com
orange-apricot jam, recipe
PT15M
PT1H
5
455 calories