Karen Sokol
Grandma, Kate Berntsen, and my mother made this jam every summer.
Wash and quarter apricots. Add juice of 1 lemon and cook without water until fruit is mushy. Use a covered pan. Then add an equal part sugar as fruit and 1 can of crushed pineapple.
Cook for 7 to 10 minutes in small amounts. Put in jam jars and process.
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