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The flavor is delicious, and I would give it five stars for flavor! That said, I had some real problems with this recipe. Cooking over medium-high heat for 30 minutes as called for in the instructions is too hot, and mine scorched, even though I checked often as stated! I recommend bringing the mixture to a boil over med-high heat, then reduce the temperature to medium, and stir every 5 minutes to prevent scorching. My apricots took over an hour to soften enough to pass through a strainer, instead of the 30 minutes stated. Definitely don't use a strainer, as it was way too much effort (I don't own a ricer), especially for 6 lbs. of fruit. Also had to add at least a cup of water to prevent it from sticking. I thnk this recipe might be salvaged with these changes, as well as using a really juicy fruit like very ripe peaches or juicy ripe berries, instead of apricots which are not usually a very juicy, runny fruit. Like I said, the flavor is delicious, though--thanks Ice Cool Kitty, wish I could give it more stars! Made for Preserving Summer in the photos forum.

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BecR August 05, 2009
Apricot Rosemary Jam