Apricot-Raisin Jam

Title:
Apricot-Raisin Jam

Yield:
6 Servings

Categories:
Apricot,
Jams




Ingredients:





   1/2 lb Dried apricot halves,


          -coarsely chopped


     1 c  Golden raisins


          Juice and grated rind of 1


          -lemon


     1 c  Orange juice


     2 c  Sugar






 I received a great little book for Christmas called


 "From My House To Yours" that has gift recipes, ideas


 and lots of little tid-bits. The following recipe is


 from that book.  I'll include the notes the author


 wrote and will follow this message with the recipe for


 English Muffin Loaf that he makes note of. Sonya


 


 "This is delicious with toasted thin slices of English


 Muffin Loaf. Dried apricots sold in bulk are usually


 more flavorful than the prepackaged kind; natural food


 stores are a good source."


 


 1. 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.


 


 2. 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini