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Apricot, Orange & Almond Jam

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Recipe

Apricot, Orange and Almond Jam recipe

 

Yield

48 servings

Prep

10 min

Cook

60 min

Ready

90 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 pound apricots, dried
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2 ounces almonds
split
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3 each oranges
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2 each lemons
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2 ½ pounds sugar
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2 ½ teaspoons cinnamon
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Ingredients

Amount Measure Ingredient Features
453.6 g apricots, dried
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57.8 ml/g almonds
split
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3 each oranges
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2 each lemons
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1.1 kg sugar
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13 ml cinnamon
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Directions

Chop the apricots roughly.

Put them into a large bowl, sprinkling the fine grated zest of the oranges and the cinnamon between layers.

Squeeze the juice of the oranges, measure and add enough water to make 3 pints in all.

Pour the liquids over the fruit; leave to soak overnight in a cool place.

Slide the contents of the bowl into a preserving pan and simmer gently until the fruit is beautifully tender.

Check the fruit occasionally as it cooks and crush it down into the pan with a potato masher.

It may need 1¼ hours to become really soft.

Warm the sugar.

Add it to the pan together with the juice of the lemons and the almonds.

Cook gently until sugar is melted, then fast-boil until the saucer test shows that the preserve will set.

Pot, tie down and label the preserve in the usual way.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 34g (1.2 oz)
Amount per Serving
Calories 14233% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 12mg 0%
Total Carbohydrate 119g 119%
Dietary Fiber 10g 40%
Sugars g
Protein 11g
Vitamin A 82% Vitamin C 2%
Calcium 10% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
 

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