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
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
If you want to make an apple pie from scratch, you must first create the universe. |
| Carl Sagan |
There's too much blood in my caffeine system. |
| Seen on a bumper sticker |
This Recipe for Apricot-Raisin Jam is one of thousands in the Recipes-to-go Fruit Cookbook.
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
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He who lives by the sword eats with bloody hands. |
| Anonymous |
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
This is a recipe for Apricot-Raisin Jam from the recipe cookbook of Recipes-to-go (Fruit)
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
Food Tip |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
Food Tip |
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
| The Anarchist Cookbook |
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
Apricot-Raisin Jam Recipe brought to you by Recipes To-Go