Total Time
50mins
Prep 50 mins
Cook 0 mins

I haven't made this yet. My swap partner VegeMight sent me the jam cookbook from Australia.

Ingredients Nutrition

  • 1 23 cups dried apricots, sliced thinly
  • 1 12 cups water
  • 2 teaspoons finely grated orange rind
  • 1 cup fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 1 14 cups sugar
  • 12 cup slivered almonds
  • 2 tablespoons Amaretto

Directions

  1. Place apricots and water in medium bowl, cover and let stand overnight.
  2. Combine apricot mxture and rind in large saucepan; bring to a boil.
  3. Reduce heat and simmer uncovered about 10 minutes or until apricots are soft.
  4. Add juices and sugar; stir over heat without boiling until sugar dissolves. Boil, uncovered, stirring accasionally about 30 minutes or until jam jells when tested. Stir in almonds and liqueur.
  5. Pour hot jam into hot sterilised jars, seal while hot.
Most Helpful

5 5

This is a delicious jam and is heavenly over vanilla ice cream. It makes a relatively "small" amount (I want to say a batch makes 2 pints) but since it was a couple years ago, I'll know more after I make another batch. I made it several years ago, and came back to print the recipe again, people who I gave it to for the holidays was asking for it, so you know it has to be good when someone asks if you're making "that" jam.
I love that its made from dried apricots because i can make this jam any time of year, not just in the summer.

5 5

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