This recipe makes 14-15 pints of jam. I love that you don't add pectin to it, therefore you don't have to go to Wal-mart and swear out loud when the pectin is all bought up.
The Jello makes it a bright orange color which adds to the taste too.
Boil, boil, toil and trouble. Make sure you chant this out loud while stirring and add a cackle at the end.
Amanda's Apricot Jam1/2 cup lemon juice
2 large boxes orange Jello
5 20 oz.cans crushed pineapple, drained
10 cups chopped apricots
15 cups sugar ( this is not a type-o, really 15 cups sugar)
Bring above ingredients, except Jello to a boil and boil for 20 minutes stirring constantly. After 20 minutes of boiling add Jello.
Pour into pint jars, seal and hot water bath for 10 minutes. Enjoy!
Sweet and Sour Chicken
1 cup apricot jam
1 cup Russian or Catalina salad dressing
1/4 cup water
1 packet onion soup mix
Put chicken pieces in baking dish and and pour mixed above ingredients over chicken. Bake at 350 degrees for 30 minutes covered and 30 minutes uncovered, total cook time 1 hour. Serve with rice. YUM!
5 comments:
You damn crafty girls!!!! You sisters make the cutest/yummiest things. I plan to make the chicken, but the jam just looks like an accident waiting to happen in my world.
OK...I need cooking lessons, sewing lessons, mom lessons. How much do you charge?
XOXO
Ann
YUM!! I want to try both of these recipes! Thanks for sharing!
Martha, Martha, Martha. You a busy gal. With a fresh batch of bread I think it must be heaven to live at your house.
I hope you are bringing me a jar of that beautiful jam!!!!!
Serious....I agree with Annie....that looks DE-LISH!!!! The recipe's sound soooooooooo yummy! Did I say agree with Annie????? 'Dayummmmmmmmmmmm' girls you're killin' me....
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