With dried fruit available year round, you can make this jam in any season. And even though you soak the dried apricots to rehydrate them, the jam cooks in a fraction of the time compared to fresh fruit. We love adding some peach brandy to ours for an extra flavor pop. Prep Time: 3 hours - 12 hours, depending on grade of apricot used Cook Time: About 1 1/2 hours Ingredients: 2 lbs Gibson Farms dried apricots (Slabs work best) 5 cups sugar 2 (16-oz.) cans crushed pineapple 1/2

No need to wait for fresh Blenheims to enjoy apricot pie! Prep Time: 30 minutes Cook Time: about an hour Ingredients 18 ounces dried Blenheim apricots 1 3/4 cup water 1 tablespoon cornstarch 1 1/2 tablespoons Orange Liqueur (Grand Marnier, Cointreau, etc.) 1 cup white sugar One recipe for a double crust pastry pie (or your favorite store bought frozen pasty crust) Aluminum Foil Directions Preheat oven to 375 degrees. Rinse the apricots in water. Put the apricots into the wate

This recipe produces a rich, sweet jam with a deep orange color from the traditional stovetop reduction. Sugar, lemon, and reduction are relied upon for setting in lieu of pectin. Prep Time: 30 minutes Cook Time: about 3 hours Ingredients: 3 lbs fresh Blenheim apricots, halved and pits removed, then chopped into larger chunks 3 lbs sugar 2 lemons Directions (you can also use your preferred jam preparation instructions with our ingredient list): Place the chopped apricots in a