Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Apricot, Orange And Almond Jam Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Fruits Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 5

Ingredients:
1 Pound(s) Dried apricots
2 Ounce(s) Split almonds
3 Oranges
2 lemons
2 1/2 Pound(s) Sugar
2 1/2 Teaspoon(s) Ground cinnamon
Directions:
Chop the apricots roughly. Put them into a large bowl, sprinkling the
fine grated zest of the oranges and the cinnamon between layers.
Squeeze the juice of the oranges, measure and add enough water to make
3 pints in all. Pour the liquids over the fruit; leave to soak
overnight in a cool place. Slide the contents of the bowl into a
preserving pan and simmer gently until the fruit is beautifully
tender. Check the fruit occasionally as it cooks and crush it down
into the pan with a potato masher. It may need 1 1/4 hours to
become really soft. Warm the sugar. Add it to the pan together with
the juice of the lemons and the almonds. Cook gently until sugar is
melted, then fast-boil until the saucer test shows that the preserve
will set. Pot, tie down and label the preserve in the usual way. From
WWiVNet. Reposted in Home Cooking by Cathy Harned. From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1220
Calories From Fat: 55
Total Fat: 6.5g
Cholesterol: 0mg
Sodium: 11.9mg
Potassium: 1357mg
Carbohydrates: 300.5g
Fiber: 11.2g
Sugar: 285.7g
Protein: 6.6g


Scale this recipe to Servings [?]