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    You are in: Home / Recipes / Apricot Rosemary Jam Recipe
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    Apricot Rosemary Jam

    Average Rating:

    1 Total Reviews

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    • on August 05, 2009

      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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    Nutritional Facts for Apricot Rosemary Jam

    Serving Size: 1 (3132 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 408.5
    Calories from Fat 13
    Total Fat 1.5 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 3.9 mg
    Total Carbohydrate 100.5 g
    Dietary Fiber 7.8 g
    Sugars 93.1 g
    Protein 5.4 g

    The following items or measurements are not included:



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