INGREDIENTS: 5 cups ripe Blenheim apricots (about 3-1/2 lb.) 1/4 cup fresh lemon juice 7 cups sugar, measured into a separate bowl 1 box Sure-Jell fruit pectin (powder) 1 teaspoon pure vanilla extract (optional, but nice) 1/2 teaspoon butter or margarine (helps reduce foam) METHOD: Bring boiling-water canner, filled two-thirds with water, to simmer. Wash...Read More

Baste ham with glaze during the last 30 minutes of baking. Be sure to reserve some glaze to serve with the ham. INGREDIENTS: 1 cup Blenheim apricot preserves 1 cup orange juice 1 tablespoon cornstarch 3 tablespoons brown sugar 3 tablespoons brandy 2 teaspoons Dijon mustard METHOD: Place preserves in blender jar and process until...Read More