READY IN: 35minsYIELD: 8 pints
INGREDIENTS 6cupsapricots 4cupssugar 1⁄4 cuplemon juice 1teaspoonvanilla extract 1teaspoonalmond extract 4tablespoonswater
DIRECTIONSWash the apricots and puree them into small pieces. Add the fruit to the Instant Pot with the sugar, water, lemon juice, vanilla, and almond extract.Cook for 10 minutes on pressure mode.Release pressure naturally.Stir.Cook for an additional 10 minutes on pressure mode.Let pressure escape naturally.Add to jam jars using boiling method or store jam in the refrigerator in a container.
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