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Easy Apricot Jam

July 27, 2017


When fruit is not super sweet or is not pretty to look at, it’s a perfect time to use it to make jam! We’re usually not big fans of adding sugar to food, but when you’ll only be using a Tablespoon or so of jelly on your toast, we’re ok with it. Afterall, it does mean you’re rescuing these apricots from the trash! 



Here's What You Need: 


1 lb. apricots, washed, pitted, chopped (unpeeled)

(about 5 apricots) 

1/2 cup sugar

zest of 1/2 lemon or orange

juice of 1/2 lemon or orange


In a large skillet add apricots and sugar. Mix well. Cook over medium-high heat and bring to a simmer. 

Cook for 10 to 12 minutes, stirring often. Simmer until the jam thickens but there will still be chunks of apricot remaining. Remove from heat. Add in lemon zest and juice and stir well. Let cool. Transfer to jelly  jars or a plastic container. Refrigerate. Makes one small jar of jam. Use on toast, waffles, on your PB & J, on ice cream... the possibilities are endless! 




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