THE WORLD'S BEST APRICOT JAM
My late aunt Zee's apricot jam recipe
THE BEST THERE EVER WAS.......REALLY!
INGREDIENTS: 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 PREPARATION: 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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