Wow, those look good. Any chance of a recipe?
ah, I used the recipe on the package from Ball, titled Ball Fruit Jell Freezer Jam Pectin!!!!!! and...knowing that apricots don't always 'gel' well, I added 1/8 t. unflavored gelatin powder to each recipe. Freezer jam has only 1 1/2 c sugar per 4 cups of fruit, usually it is equal amounts of fruit and sugar for regular jam.
Post a Comment