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This is the easiest jam to make. Apricots have a medium amount of pectin, so they don’t tend to underset or overset. Adding a teaspoonful of dried, lemon-scented pelargonium leaves at the end of cooking gives it a twist.
Makes: 2 x 454g (1lb) jars
Typical values per serving:
This recipe was first published in July 2008.
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