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Apricot Almond Cinnamon Jam

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.0726
Energy (kCal)4409.025
Carbohydrates (g)1094.4874
Total fats (g)3.6225
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pit, do not peel ripe apricots. Finely chop or pulse in food processor. | 2. In a large saucepan stir together prepared fruit and Certo Crystals. | 3. Bring to a boil over high heat. | 4. Add all the sugar, almond extract, cinnamon and butter. | 5. Return to a hard boil for 1 minute. | 6. Remove from heat. Stir and skim any foam to prevent floating fruit. Pour into warm sterilized jars to 1/4 inch from rim. Cover with lids and screw rings on tightly. | 7. Notes: I process my jam in a boiling water bath, for 5 minutes, to ensure the seals. One year I didn't and had to throw out a lot of jam because the seals failed. | 8. To sterilize I wash and rinse jars, lids and rings. I put the jars and rings on a cake pan in a 225°F oven before I start. I simmer the lids in water. | 9. Times are a estimate; it took about 1/2 hour from start to finish. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    apricot 5 cups chopped 372.0 86.18 10.85 3.0225
    certo 1 box - - - -
    sugar 5 cups 4029.9 1007.98 0.0 0.0
    almond extract 2 teaspoons - - - -
    cinnamon 1/8 teaspoon - - - -
    butter 1/4 teaspoon 7.125 0.3274 0.2226 0.6

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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