Apricot-Raisin Jam Recipe




Apricot-Raisin Jam Ingredients

1/2 lb dried apricot halves, coarsely chop, ped
1 cup golden raisins
1 juice and grated rind of 1 lemon
1 cup orange juice
2 cup sugar

A Recipe for
Apricot-Raisin Jam

 

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.

Luciano Pavarotti and William Wright, Pavarotti, My Own Story



Cooking is like love. It should be entered into with abandon or not at all.

Harriet Van Horne



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This Recipe for Apricot-Raisin Jam is one of thousands in the Recipes-to-go Fruit Cookbook.


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Isadora Duncan, America dancer (1878-1927)


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Fran Lebowitz



When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking.

Elayne Boolser


This is a recipe for Apricot-Raisin Jam from the recipe cookbook of Recipes-to-go (Fruit)


Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.




Apricot-Raisin Jam recipe - a tasty recipe for you to add to your collection!

Cooking is like love. It should be entered into with abandon or not at all.

Harriet Van Horne



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Food Tip
To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.




Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.




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If only it was as easy to banish hunger by rubbing the belly as it is to masturbate.

Diogenes the Cynic



Apricot-Raisin Jam

Part of the secret of success in life is to eat what you like and let the food fight it out inside.

Mark Twain






Apricot-Raisin Jam Directions

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.

Serves: 6

 

 

 

 

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Apricot-Raisin Jam Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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