by hmcadam@bresnan.net | July 8, 2012 6:24 am
I pitted and cooked a large pan full of fresh apricots and added a couple cups of water before I boiled it. I mashed them as they cooked but now it appears to be a little too thin to make jam. Will this bg suitable for making jam with Sur Jel?
Source URL: http://www.cyber-kitchen.com/wordpress/2012/07/08/apricot-jam/
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