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Apricot jam made on the stove

Recipe from: 12/16/1993 12:00:00 AM
Ingredients 4
Servings 0
Time 20 min


  • 3
    apricots, stoned and halved
  • 3
  • 575
  • 100
    lemon juice


+/- 30 min
Place all the ingredients in a large dish and leave overnight. Stir the next morning to ensure that the sugar has dissolved before turning into saucepans that have been lightly buttered. Boil rapidly till the jam is no longer watery - test the mixture by spooning a little onto a plate and cooling it. The jam is ready when it is no longer runny. Turn into clean, sterilised jars and cool. Cover with wax paper rounds dipped in brandy or with plastic wrap. Tighten the lids. Makes about 2,75 litres jam.

Read more on: fruit

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