Hello everyone! I’m Gina from Kleinworth & Co.,a lifestyle blog where I share easy projects & a whole lot of recipes. My heart is heavy for Crystal’s loss & I wanted to help in the best way I know how – by taking the burden of work off her shoulders for one more day. I thought I would share with you my favorite easy jam recipe that our family looks forward to each & every year, No Cook Apricot Jam. My family is crazy for apricots & they wait all season long for them to finally become available so I can make this jam. It’s an easy, no-cook recipe that keeps everyone smiling.
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?
- 10-12 apricots pitted & diced (do not peel)
- ⅔ cup granulated sugar
- 1 tbsp lemon juice
- 2 tbsp real fruit instant pectin
- 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
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