Yield: Yields 3 cups.
This quick, simple recipe comes from Becky Smith of Frog Hollow Farm in California. The jam doesn’t require canning and keeps for weeks in the fridge—if you don’t eat it all up before then. For a sweeter spread, use a bit more sugar. This recipe is easily halved.
This recipe got me over my chronic fear of jam-making. It always gives great results. I now look forward to both the spring and winter apricot seasons so that I can make my own ultra-tasty apricot jam which tastes like real fruit instead of fruit-flavored sugar.
Very easy and quick to make and very yummy without all the fuss of canning. You can whip a batch up in about 1/2 hour. Will definately make again.
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