Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- To sterilize jars: Boil glass canning jars for at least 5 min. Jam may be enjoyed right away or possibly kept up to two years but is best when used within a year. Check with basic or possibly canning cookbooks for more complete information on sterilizing jars.
- 1 1/2 c. ripe apricots, pits removed
- 1/2 c. canned pineapple, crushed, in its own juice, not liquid removed
- 1 1/2 c. sugar
- 1 Tbsp. fresh lemon juice
- 1/4 tsp butter Prepared canning jars
Инструкции
- 1. Prepare unpeeled apricots as desired, either by chopping by hand into large chunks or possibly in food processor. Take care not to puree completely; it should have some chunks.
- 2. In an 8 c. glass bowl combine all ingredients. Cover with wax paper.
- Place in microwave. Cook on high for 6 min.
- 3. Remove wax paper and stir mix. Cook another 13-15 min, stopping to stir every few min. Jam should be thick sufficient to coat back of spoon.
- Distribute jam into sterilized jars, leaving a fraction of space at the top.
- 4. Use two-part canning jar lids to seal. Using tongs, place disk in boiling water to sterilize, then place on jars. Place rings on jars. Tighten. Turn jars upside down on work surface for about 5 min. Tighten rings as far as possible.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 659g | |
| Calories 1376 | |
| Calories from Fat 17 | 1% |
| Total Fat 1.94g | 2% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 10mg | 0% |
| Potassium 717mg | 20% |
| Total Carbs 350.96g | 94% |
| Dietary Fiber 5.4g | 18% |
| Sugars 341.54g | 228% |
| Protein 3.54g | 6% |
