Directions:
- Pit and quarter the apricots (I also use a food processor) leave chunky and leave the peels on.
- Place the Apricots and sugar in a non reactive bowl or pan, stir, cover and let macerate in the fridge for at least 12 hours.
- Transfer the mix to a heavy saucepan.
- Meanwhile sterilize the necessary jars & lids.
- Bring to a boil over medium high heat, reduce heat and boil for 10 minutes stirring occasionally.
- Remove from heat and ladle jam into sterilized canning jars, leaving 1/4 headroom. Seal jars.
- Boil 15 minutes submersed in a water bath.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 275.13 Kcal (1152 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2.2mg | 0% | |
| Potassium | 441.46mg | 9% | |
| Total Carbs | 68.71g | 23% | |
| Sugars | 65.31g | 261% | |
| Dietary Fiber | 3.4g | 14% | |
| Protein | 1.7g | 3% | |
| Vitamin C | 17mg | 28% | |
| Calcium | 22.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 125.02 Kcal (523 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1mg | 0% | |
| Potassium | 200.61mg | 9% | |
| Total Carbs | 31.22g | 23% | |
| Sugars | 29.68g | 261% | |
| Dietary Fiber | 1.55g | 14% | |
| Protein | 0.77g | 3% | |
| Vitamin C | 7.7mg | 28% | |
| Calcium | 10.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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