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Opt for instant pectin in this apricot and tangerine jam recipe. Doing so requires the addition of less added sugar.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, stir together sugar and pectin. Add the apricots and juice and stir for 3 minutes.

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  • Ladle jam into clean half-pint freezer containers, leaving a 1/2-inch headspace. Seal and label. Let stand at room temperature 30 minutes. Store in the freezer up to 1 year or in the refrigerator up to 3 weeks.

Nutrition Facts

27 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 10 mg sodium. 23 mg potassium; 7 g carbohydrates; 0 g fiber; 6 g sugar; 0 g protein; 0 g trans fatty acid; 164 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 1 mcg folate; 0 mcg vitamin b12; 1 mg calcium; 0 mg iron;

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