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Apricot Jam

August 17, 2012
by Erin B

 

I just made this amazing apricot jam. I could copy the recipe, but instead I am going to send you to the originator. He deserves the credit!

http://www.davidlebovitz.com/2009/08/apricot-jam/

I processed mine for long term storage, but other than that I followed the recipe….  mostly.  I left out the kernels, because they contain traces of a chemical whose metabolite is cyanide and I just don’t want to muck about with that.  I know that if you are careful, you can use them and be fine.  I don’t care.  I don’t want to risk poisoning my children, especially since I used high temperature processing and plan to store my jam for a long time giving the cyanide maximum time to enter the jam.

I also pureed the cooked apricots in the blender before adding the sugar.

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