*  Exported from  MasterCook  *
 
                        APRICOT (OR PEACH) HONEY JAM
 
 Recipe By     : Edon Waycott in “Preserving the Taste”
 Serving Size  : 9    Preparation Time :0:00
 Categories    : Jams, Jellies, & Preserves
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      pounds        apricots -- ripe
    2      cups          sugar
      1/2  cup           honey -- mild
    3      Tablespoons   lemon juice
 
 Wash the apricots. Cut them in half through the natural indentation and
 remove the pits. Slice each half into 4 lengthwise strips. There should be
 approximately 4 quarts.
 
 Gently combine the apricot slices, sugar, honey, and lemon juice in a large
 nonreactive bowl. Allow to stand at room temperature for 3 to 4 hours,
 stirring several times to keep the fruit coated and to help the juices
 dissolve the sugar.
 
 Pour the fruit mixture into a large 6 quart nonreactive shallow preserving
 pan and bring toa boil over high heat. With a metal spoon or fine mesh
 skimmer, skim off any foam that forms on top. Reduce heat to medium. Continue
 cooking, stirring occasionally, for 20 to 30 minsutes until the mixture is
 thick with a few chunks left and appears slightly glazed.
 
 Turn off the heat and skim any additional foam. Ladle into hot sterilized
 jars, wipe rims clean with a damp towel, and seal with new lids and metal
 rings.Process in a hot-water bath for 5 mins.  Remove, cook, check seal,
 label, and store.
 
 Makes 9 cups.    Per tablespoon: 23 calories; trace fat
 
 
 
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