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Ingredients
Directions
- Wash and stone apricots.
- Put water and 1/2 sugar in a pan, bring to the boil, stirring, till sugar dissolves, then stop stirring and simmer 5 min.
- Add in fruit and pectin, bring back to the boil, simmer 30 min, stirring regularly. Add in remaining sugar and simmer a further 10 min.
- *To test:Remove a tsp of liquid from the jam and place on a plate, allow to cold. If a skin forms and jam holds its shape it is ready.
- Pour into sterilised jars and seal.
- Keeps for 3-4 months.
- Ensure storage jars are well sterilised.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 884g | |
| Recipe makes 2 servings | |
| Calories 1384 | |
| Calories from Fat 15 | 1% |
| Total Fat 1.81g | 2% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 1210mg | 35% |
| Total Carbs 351.67g | 94% |
| Dietary Fiber 9.3g | 31% |
| Sugars 342.7g | 228% |
| Protein 6.51g | 10% |
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