No Cook Apricot Jam
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Something about making my own homemade jam is so gratifying. I can’t really figure out why, but jam & bread are the two things I love to make from scratch. My family sure enjoys that & it seems I can’t make it quick enough. This apricot jam recipe fills 2 – 16 ounce jars & it seems to be gone almost as fast as I make it. Between adding it to toast or yogurt for breakfast & then again in a sandwich for lunch, as a glaze on pork chops & even on top of ice cream for dessert – I think they find everything they can to use it on. It’s no wonder it goes so quickly.
It’s definitely a great way to enjoy all those apricots available this time of year.
What would you use it on?
No Cook Apricot Jam
Ingredients
- 10-12 apricots pitted & diced do not peel
- 2/3 cup granulated sugar
- 1 tbsp lemon juice
- 2 tbsp real fruit instant pectin
Instructions
- Prepare apricots & place in a medium bowl
- Using a potato masher or pastry cutter work the apricots until you have a thick mush (don't use a blender)
- Stir in sugar & lemon juice & allow to sit for approx 10 minutes
- Add in pectin & stir briskly for 3 minutes
- Transfer to clean freezer jars & let stand for 30 minutes before enjoying
-Guest post from Gina from Kleinworth & Co for MrsHappyHomemaker.com – thanks Gina!
Oh, holy deliciousness!!! I would use this not only on buttered toast, but a wonderful flavor to add to pork tenderloin and chicken too!! I love that apricot is sweet, but not OVERLY sweet. Nice… ????
I must try this. I make my own jelly and jams cooking is the slow part. Thanks for
sharing this recipe.