What do you do with a couple pounds of fresh Utah apricots?
Some of the best ways to preserve that fresh, tangy sweetness are dehydrating apricots and turning them into apricot freezer jam.
Maggie & Hannah are 10-year-old friends, cousins, and daughters of Smith & Edwards employees. They gave it a shot! Here's how they did - and if they can do it, YOU & your kids can, too!
Making Dried Apricots
- Food Dehydrator
- Kitchen knife
- Wash and dry the apricots. Then, cut the apricots in half. Lastly, separate the halves, and pull out the pit.
- Now arrange the apricots on your dehydrator screens. You can actually place them closer together than this, because they'll shrink as they dry.
- Let them dry according to your dehydrator's instructions. This batch only took Maggie & Hannah about 1 hour.
Making Apricot Freezer Jam
- Mrs. Wages Freezer Jam Mix + sugar & lemon juice
- Canning funnel
- Ball® freezer jam jars
- Canning scoop (this one's a customer favorite!)
- Spatula and potato masher
- Mixing bowls
- Cut and discard the apricot pits, then mash the apricots.
- Add sugar, lemon juice, and the Freezer Jam fruit pectin, according to the package directions.
- Stir, then ladle the apricot jam into freezer jam jars.
- This apricot freezer jam will keep in the fridge up to 3 weeks, or in the freezer up to a year!
Their grandmother has a secret about adding crushed pineapple to the recipe. Try it out and see what you like!
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