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	<title>
	Comments on: No Cook Apricot Jam	</title>
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	<description>Where Old Fashioned and Modern Day Collide</description>
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		<title>
		By: David A Winchester		</title>
		<link>https://www.mrshappyhomemaker.com/no-cook-apricot-jam/#comment-61460</link>

		<dc:creator><![CDATA[David A Winchester]]></dc:creator>
		<pubDate></pubDate>
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					<description><![CDATA[I must try this. I make my own jelly and jams  cooking is the slow part. Thanks for 
sharing this recipe.]]></description>
			<content:encoded><![CDATA[<p>I must try this. I make my own jelly and jams  cooking is the slow part. Thanks for<br />
sharing this recipe.</p>
]]></content:encoded>
		
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		<title>
		By: Connie Tonn		</title>
		<link>https://www.mrshappyhomemaker.com/no-cook-apricot-jam/#comment-60829</link>

		<dc:creator><![CDATA[Connie Tonn]]></dc:creator>
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					<description><![CDATA[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... ????]]></description>
			<content:encoded><![CDATA[<p>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&#8230; ????</p>
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