Jams/Jellies

[ponytail]

Dried Apricot Crockpot Jam

This is the easiest jam I have ever made!

2 cups dried apricots
1 1/2 cups sugar
1 Tbsp lemon juice ( I used bottled, but I think fresh would be better)
1 3/4 cups water

1. Finely chop the apricots in a food processor or with a knife

2. Place the apricots in a slow cooker. Stir in the sugar, lemon juice, and water. Cover and cook on high for  2 hours, stirring occasionally.

3. Uncover and cook on high, stirring occasionally, 1 to 2 hours longer or until thickened.

4. Ladle into clean glass jars. Store in the refrigerator for up to 1 month--or, for shelf storage at room temp, process in a boiling water bath for 15 minutes.

This will make a batch of 4 8 oz. jars (maybe a little less). So easy and so good!

[bacali]

I keep saying I want to come visit... you have the "bestest"  recipes...and I want to go so much to your High Tea.
It sounds so yummy.... do you take orders.. I would love to have you send me a jar!!
And , I am NOT kidding!!!!
P.S. I will pay for the jam and also for...the S&H !

[ponytail]

My hubby and I got 2 pecks of apples last week--Jonathans, so I have been up to my eyeballs is apple peels. I made 3 pies, 2 mini pies, 1 batch of apple butter, and 1 batch of apple jelly. Also froze ingredients for 3 more pies, and 2 juices for 2 more batches of apple jelly.
I have a recipe, actually it is just 1/2 recipe found in the pkg of SureJell, for apple peel jelly. With so many peelings, we just took them and the apple cores, packed them tightly and used them instead of cut up apples. Worked like a charm! And the jelly is a beautiful dark pink from the red of the apple peels. Win, win!

[bacali]

As always, ponytail, you amaze me. Yum Yum !