Golden Jam
Recipe: #16899
January 22, 2015
Categories: Apricot, Pineapple, Squash, Canning/Preserving, Fat Free Gluten-Free, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Vegetarian, more
"This jam has squash and apricots in it. From an old recipe book. I'm not sure about the processing time. Please look at Ball book. Also, not sure if it's for winter or summer squash. I think you could do either for an interesting jam. Guessing on amount. Recipe kinda sketchy. Yield 3 pints"
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (413.7 g)
- Calories 942
- Total Fat - 0.6 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 63.7 mg
- Total Carbohydrate - 243.6 g
- Dietary Fiber - 6.5 g
- Sugars - 212.1 g
- Protein - 2.3 g
- Calcium - 25.7 mg
- Iron - 1.4 mg
- Vitamin C - 36.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Mix Sure Jell with squash, pineapple and apricot.
Step 2
Bring to a boil stirring constantly (I think this could burn real easily).
Step 3
Add in sugar, bring to a boil for 1 1/2 minutes.
Step 4
Pour in hot jars and seal (you may have to process if using winter squash).
Tips
No special items needed.
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