Apricot-Raisin Jam
Yield
6 servingsPrep
20 minCook
60 minReady
80 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
apricots, dried
halves, coarsely chopped |
|
| 1 | cup |
golden raisins
|
|
| 1 | x |
lemon juice
fresh, of 1 lemon |
*
|
| 1 | x |
lemon zest
grated, of 1 lemon |
*
|
| 1 | cup |
orange juice
|
|
| 2 | cups |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
apricots, dried
halves, coarsely chopped |
|
| 237 | ml |
golden raisins
|
|
| 1 | x |
lemon juice
fresh, of 1 lemon |
*
|
| 1 | x |
lemon zest
grated, of 1 lemon |
*
|
| 237 | ml |
orange juice
|
|
| 473 | ml |
sugar
|
|
Directions
- Place the apricots and raisins in a bowl and add water to cover. Cover the bowl tightly and let it stand overnight.
Drain the liquid into a large, heavy saucepan and chop the apricots coarsely. Add the apricots, raisins, lemon juice and rind, and orange juice to the pan, place over low heat, and bring to a simmer. Cook 20 minutes, stirring occasionally.
- Add the sugar and continue cooking, stirring frequently until the mixture of fruit is very soft and the syrup sheets when dropped from the side of a spoon (220 degrees on a candy thermometer), 15 to 20 minutes.
Spoon the jam into sterilized half-pint jars. Seal the jars, process in a boiling-water bath for 10 minutes and cool. Store in a cool, dark place.
