Estimated Nutrition (whole recipe, rough)
Counts 2 of 5 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Citrus | not in our table | 0 |
| Fruit | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500 grams (1 pound) any citrus fruit, sliced and chopped
- 500 ml (2 cups) water
- five kilos (12½ pounds) fresh apricots, halved
- 4 kilos (10 pounds) sugar
Directions
Place finely sliced and chopped citrus pulp and water into a jam pan and simmer until citrus is soft.
Add halved apricots and cook slowly until fruit is soft and beginning to break up.
Add sugar and raise temperature gradually until it has reached boiling point.
Boil steadily for at least 30 minutes.
You may need to stir during last boiling period to stop jam from spitting.
Bottle into sterilised jars using a plastic jug to pour jam.
Lid jars and invert them for about two minutes to sterilise lids also.