This jam is so easy and so good. Plus it looks beautiful.

 

 

after you’ve washed and pitted the apricots, chop them finely

 

 

and put them in a bowl.

 

 

add the sugar

 

 

and lemon juice.

 

 

stir—I used a potato masher.

 

 

and gave it a mash or two; stir well and then let stand 10 minutes

 

 

 

 

 

now add the pectin and stir well for 3 minutes.

 

 

Lovely, and ready for jars or freezer containers.

 

 

 

 

fill jars or containers

 

 

cover, and let stand 30 minutes before eating,

 

 

makes about 3 1/2 pints.

 

Fresh Apricot Freezer Jam

Made from the Ball instant pectin recipe

Ingredients

• 1 to 1 and1/4 lb fresh Apricots
• 1 1/3 cups sugar
• 2 Tbsp bottled lemon juice
• 4 Tbsp Ball Instant pectin, for no-cook freezer jam

 

 

Wash, pit and finely chop apricots; measure for 4 1/3 cups

Stir chopped apricots, sugar and lemon juice in bowl; let stand for 10 minutes

Add 4 Tbsp pectin gradually, stirring to prevent clumping; stir for 3 minutes

Ladle into jars or freezer containers; let stand 30 minutes

Then eat, refrigerate or freeze---it won’t last long!

This is my first attempt at making a gluten free pie. I’m not thrilled with the crust but the pie was good.



First peel a bunch of cuties and peel more if you’re going to be eating then as you work. 



In a pot add water and a few strawberries.



Then add the juice from a can of apricot halves,



and corn starch. Mix it together so there aren't any clumps.



A teeny bit of cloves.



Two teenys of nutmeg.
Over medium heat stir until thickening.




Arrange cuties



and apricot halves



in the pie shells how ever you like.



Pour the sauce over the fruit and let chill an hour or so before serving.



For garnish you can peal one cutie carefully leaving the sections slightly connected at the bottom and place it on top of pie.



Let chill an hour or so before serving.

Apricot and Cutie pie

Ingredients

• Pre Baked gluten free pie shells
• 8-10 Peeled and sectioned cuties
• 1 can apricot halves in light syrup
• 1- 1 1/2 cups water
• 3/4 cup apricot light syrup
• 3 table spoons maple syrup
• 3-4 tablespoons non GMO corn starch
• 1/4 cup sugar
• 1/8 teaspoon cloves
• 1/8 teaspoon nutmeg
• 4 frozen strawberries for color

In a pot add water and corn starch. Mix until smooth. Then add apricot syrup, cloves, nutmeg strawberries and sugar. Over medium heat stir until thickening.

Arrange the cuties and apricot halves in pie shell. Pour sauce over fruit and let cool a few hours or over night. Serve when set.

Apricot Cranberry pie  made with fresh apricots and frozen cranberries.

 

I almost didn’t post this because I forgot to put the full amount of sugar in and it came out extremely sour! It was eaten but it would’ve seemed more like a desert if it had had a full cup of sugar. I don’t know, I just got distracted and only put in a half cup.

 

I cut up 7-10 apricots

 

Put them in a bowl with frozen cranberries and sugar. Yes, here’s where I should’ve put in a whole cup.

 

A couple large tablespoons of flour

 

mix it all together and pour into pie shell.

 

 

Arrange pie crust shapes on the top. I like cutting out shapes with cookie cutters so much better than weaving the traditional lattice top for fruit pies. It’s mush faster this way.

Bake at 350 for 35-40 minutes.

 

Let cool before serving.

 

Even though it was on the sour side

 

It wasn’t THAT bad.

 

 

Apricot Cranberry Pie

• 1 unbaked pie shell and top cut into shapes
• 7-10 apricots cut into slices
• 1/2 cup frozen cranberries or fresh
• 1 cup sugar
• 2 tablespoons orange juice concentrate
• 2 tablespoons flour
• Demerara  sugar for sprinkling on top

 

In a bowl combine apricots, cranberries, sugar, orange juice concentrate and flour. Pour into pie shell and top with pie crust stars. Sprinkle demerara sugar and bake at 350 for 35-40 minutes or until bubbly and golden brown.  Let cool on a wire rack.

 

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