PRINT BEST APRICOT JAM..EVER! A Gutsy Gourmet Printed Recipe
"My Aunt Zee's Creation"



3 quarts cut apricots
2 quarts sugar
1 can crushed pineapple
1/2 cup lemon juice - fresh
15 apricot pits - remove seeds and boil until skin will peel off
2 tablespoons light Karo syrup or corn syrup

Bring all ingredients to a boil and cook until the apricots get soft and just begin to lose their shape. Let cool. Pour into shallow baking pans to about 3/4 inch deep. Cover with cheese cloth netting and put in hot sun for 3-4 days to further "sun-cook". Of course you have to live in an area where the temperature will remain in the 90s to 100s during the day (Take pans in at night - you don't want the varmints to eat your jam) When ready, put all the jam back into a large pot and bring to a boil for 10 minutes. Pour into sterilized jars and seal.


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