Skip to content

Type what you have

Cook with

apricot ×
Orange-Apricot Jam
Breakfast

Orange-Apricot Jam

Prep
15 min
Cook
25 min
Total
100 min

Instructions

  1. 1 Mix apricots, sugar, orange zest, and lemon juice in a very large pot. Bring to a boil over medium heat. Simmer, stirring occasionally and skimming any scum off the top, until apricots look glassy and the liquid thickens, 20 to 25 minutes.
  2. 2 Spoon the jam into 3 pint jars, leaving 1/4 inch of space at the top. Seal jars and let the jam cool to room temperature, 1 to 2 hours, before transferring to the refrigerator.

By Bones

Light Fruit and Nut Granola
Breakfast

Light Fruit and Nut Granola

4.7

Prep
10 min
Cook
35 min
Total
105 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  2. 2 Toss the rolled oats, spelt flour, brown sugar, cinnamon, ginger, canola oil, applesauce, maple syrup, dried apricots, pecans and ground flax seed together in a bowl, and mix well. Spread the granola mixture on the lined baking sheet.
  3. 3 Bake for 20 minutes, stir the granola, then bake for another 15 minutes until dry. Cool completely before serving.

By GinetteB

Best Breakfast Cookie
Breakfast

Best Breakfast Cookie

4.7

Prep
25 min
Cook
8 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
  2. 2 In a large bowl, stir together the brown sugar, oats, flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and pour in the canola oil, prune puree, water, egg whites and vanilla. Mix until well blended. Stir in the raisins, walnuts and apricots. Scoop cookies using an ice cream scoop, or roll into golf ball sized balls. Place cookies 2 inches apart onto the prepared cookie sheets and flatten to 1/2 tall with wet hands. These cookies do not flatten very much while baking.
  3. 3 In the preheated oven, bake 8 minutes for chewy cookies 10 to 12 minutes for dry cookies. Cookies will not get crisp. Remove from cookie sheets to cool on wire racks.

By LEIE

Sweet Nut and Seed Granola
Breakfast

Sweet Nut and Seed Granola

4.5

Prep
15 min
Cook
45 min
Total
180 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Spread almonds and walnuts on a rimmed baking sheet. Toast in the preheating oven until fragrant, 8 to 10 minutes.
  3. 3 Transfer almonds and walnuts to a very large bowl. Add oats, apricots, cranberries, honey, olive oil, apricot preserves, wheat germ, sunflower seeds, chia seeds, flax seeds, oat bran, black sesame seeds, cinnamon, vanilla extract, and nutmeg. Mix well with your hands.
  4. 4 Line the baking sheet with parchment paper. Spread granola mixture evenly across.
  5. 5 Bake in the preheated oven for 15 minutes. Stir the mixture; bake for 15 minutes more. Stir once again, then press the mixture down firmly. Return to the oven for 15 minutes more.
  6. 6 Let granola cool and dry for at least 2 hours. Crumble and transfer to an airtight container.

By Joel Irish

Teff Muffins
Breakfast

Teff Muffins

3.7

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a muffin tin.
  2. 2 Mix teff flour, brown rice flour, arrowroot flour, baking powder, cinnamon, nutmeg, cloves, ginger, and salt together in a large bowl. Form a well in the center of the flour mixture. Add water, pecans, olive oil, and eggs to the well. Whisk the wet ingredients into the dry ingredients until batter is fully combined. Fold raisins, golden raisins, apricots, and cranberries into batter. Pour batter into the prepared muffin tin.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.

By Linda Watkins

Vegan Granola
Breakfast American

Vegan Granola

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare two cookie sheets with cooking spray.
  2. 2 In a large bowl, combine oats, wheat germ, almonds, cinnamon and nutmeg. In a separate bowl, mix apple juice, molasses and extract. Pour the wet ingredients into the dry ingredients, stirring to coat. Spread mixture onto baking sheets.
  3. 3 Bake for 30 minutes in preheated oven, stirring mixture every 10 to 15 minutes, or until granola has a golden brown color. Let cool. Stir in dried fruit. Store in an airtight container.

By jana

Overnight Matzo Bake
Breakfast Other

Overnight Matzo Bake

Prep
15 min
Cook
40 min
Total
550 min

Instructions

  1. 1 Lightly coat a 2-quart baking dish with cooking spray. Set aside.
  2. 2 Break matzo sheets into bite-sized pieces. Whisk together eggs, milk, sugar, sour cream, vanilla, cinnamon, salt, and nutmeg in a large bowl. Stir in raisins, apricots, apples, and matzo pieces. Transfer to the prepared baking dish, smoothing into an even layer. Cover with aluminum foil and transfer to a refrigerator to chill for 8 hours, or overnight.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Remove baking dish from the refrigerator and uncover.
  4. 4 Bake in the preheated oven until puffed and set, 40 to 45 minutes. Remove from the oven and let sit at room temperature for at least 15 minutes.

By Liv Dansky

Tsoureki (Greek Easter Bread)
Breakfast Greek

Tsoureki (Greek Easter Bread)

Prep
45 min
Cook
40 min
Total
145 min

Instructions

  1. 1 Combine milk, sugar, and butter in a saucepan over low heat and warm to 112 degrees F (44 degrees C). Remove from heat. Stir in yeast and wait for mixture to bubble.
  2. 2 Place flour in a large bowl. Add yeast mixture, whole eggs, egg white, chopped almonds, apricots, orange zest and juice, lemon zest, and mahlepi. Mix together. Knead dough until well mixed, adding extra flour if necessary until dough is only slightly sticky. Set dough aside until doubled in size, about 1 hour.
  3. 3 Combine egg yolk and 1/4 cup milk in a bowl and place in the refrigerator.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C).
  5. 5 Knead risen dough to expel bubbles and divide into 2 equal parts. Divide each half into 3 equal balls. Roll each ball into a rope about 18 inches long. Braid 3 ropes to make a loaf and tuck the ends underneath and place on a baking sheet. Repeat with remaining 3 ropes to form a second loaf. Brush egg yolk mixture on top of each loaf and sprinkle with slivered almonds. Brush again with egg yolk mixture.
  6. 6 Bake in the preheated oven until loaves are brown and sound hollow when tapped on the bottom, about 40 minutes.

By breadlover

Sweet and Nutty Moroccan Couscous
Dinner African

Sweet and Nutty Moroccan Couscous

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.

By Christina S

South African Lamb Sosaties (Kebabs)
Dinner African

South African Lamb Sosaties (Kebabs)

3.9

Prep
30 min
Cook
30 min
Total
540 min

Instructions

  1. 1 Make the sauce by mixing together the yogurt, curry powder, sugar and oil in a small bowl. Taste and adjust seasonings to your liking.
  2. 2 Peel and cut the onion into 1 inch cubes. Thread skewers alternating lamb cubes, onion dried apricot halves. Place them into a large resealable bag and pour in the sauce. Make sure the kabobs are evenly well coated. Refrigerate and allow to marinate overnight or for at least 8 hours.
  3. 3 Preheat grill to medium heat and lightly oil grate.
  4. 4 Grill the kabobs over medium coals for 8 to 10 minutes on each side, or to your desired doneness.

By Brian Wilson

Moroccan Couscous with Rhubarb
Dinner African

Moroccan Couscous with Rhubarb

Prep
10 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Heat oil in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in apricots and rhubarb. Cook for 2 more minutes.
  2. 2 Mix in couscous, chicken stock, salt, cumin, ginger, cardamom, allspice, cinnamon, cayenne, and cloves - mixture will be thick. Stir and bring to a boil. Cover and remove from heat.
  3. 3 Let sit for 10 minutes until all the liquid is absorbed.

By Sabrina Alaimo

Atlas Mountain Soup
Dinner African

Atlas Mountain Soup

4.7

Prep
15 min
Cook
45 min
Total
180 min

Instructions

  1. 1 Soak the apricots in water for 2 hours or more until soft; drain.
  2. 2 Heat the olive oil in a large, heavy saucepan over medium heat. Add the garlic, cinnamon, cumin, and paprika; cook and stir for 1 minute. Raise the heat to medium-high, crumble in the ground lamb, stirring and breaking it up with a wooden spoon for a few minutes until browned. Stir in the drained apricots, celery, green pepper, and tomato.
  3. 3 Using a vegetable peeler, shave 5 - 6 strips of rind off the lemon and add to the soup with the juice of the lemon. Stir in the water and sugar. Bring to a boil, then reduce heat to medium-low, cover, and simmer gently for half an hour. Season to taste with salt and pepper.

By rua

Instant Pot® Apricot Chicken Tagine
Dinner African

Instant Pot® Apricot Chicken Tagine

Prep
20 min
Cook
35 min
Total
75 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
  2. 2 Heat vegetable oil in the hot cooker. Add onion and saute for 3 minutes. Stir in garlic and ginger and saute until fragrant, about 30 seconds. Stir in butter.
  3. 3 Mix cinnamon and cumin together in a small bowl. Reserve 1 teaspoon of the mixture; set aside. Season chicken thighs with remaining cinnamon and cumin mixture.
  4. 4 Place chicken into the Instant Pot® and sear, about 5 minutes per side. Pour in chicken broth and tomatoes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  5. 5 Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  6. 6 Place apricots into the liquid. Sprinkle chicken thighs with reserved 1 teaspoon cinnamon and cumin mixture. Drizzle honey over chicken thighs. Serve with tomato mixture on top of couscous.

By thedailygourmet

Chicken Tagine
Dinner African

Chicken Tagine

4.2

Prep
30 min
Cook
300 min
Total
330 min

Instructions

  1. 1 Heat olive oil in a skillet over medium-high heat. Place the chicken pieces and eggplant in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. Remove the skillet from the heat.
  2. 2 Place the browned chicken and eggplant on the bottom of a slow cooker. Layer the onion, carrots, dried cranberries, and apricots over the chicken.
  3. 3 Whisk together the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper in a bowl. Pour the broth mixture into the slow cooker with the chicken and vegetables.
  4. 4 Cook on High setting for 5 hours, or on Low setting for 8 hours.
  5. 5 Bring water to boil in a saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.

By KJones

Slow Cooker Chicken Tagine
Dinner African

Slow Cooker Chicken Tagine

4.9

Prep
15 min
Cook
300 min
Total
315 min

Instructions

  1. 1 Layer chicken thighs, onions, carrots, raisins, and apricots in a slow cooker.
  2. 2 Whisk chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, paprika, and black pepper together in a bowl; pour over chicken and vegetables. Cover slow cooker.
  3. 3 Cook on High 4 1/2 hours or on Low for 7 1/2 hours. Slightly shred chicken using 2 forks. Cook 30 minutes more.
  4. 4 Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan; let stand until water is completely absorbed, 5 to 10 minutes. Fluff couscous with a fork. Serve chicken tagine over couscous.

By Holly Combs

Instant Pot Chicken Tagine with Apricots and Chickpeas
Dinner African

Instant Pot Chicken Tagine with Apricots and Chickpeas

4.7

Prep
15 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Place olive oil in the hot cooker and fry chicken thighs until browned, 2 to 3 minutes per side. Remove chicken from the inner pot and set aside.
  2. 2 Add onion and garlic to the pot, followed by cinnamon, cumin, ginger, turmeric, red pepper flakes, and saffron. Cook and stir until onion is soft, about 5 minutes. Press Cancel to leave Saute mode.
  3. 3 Place chicken back into the pot on top of onion mixture. Pour in tomatoes and chicken broth. Sprinkle apricots over the top. Season with salt and pepper. Close and lock the lid.
  4. 4 Select high pressure according to the manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  5. 5 Release pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in chickpeas and mint leaves.

By Diana71

Moroccan Lamb Stew with Apricots
Dinner African

Moroccan Lamb Stew with Apricots

5.0

Prep
30 min
Cook
115 min
Total
145 min

Instructions

  1. 1 Combine lamb, coriander, cumin, paprika, cayenne, cardamom, turmeric, and salt in a large bowl; toss together until lamb is evenly coated.
  2. 2 Heat oil in a large Dutch oven or tagine over medium heat. Add onions; cook, stirring occasionally until soft and translucent, about 5 minutes. Stir in garlic, ginger, and cinnamon; cook, stirring frequently, until fragrant, about 1 minute. Add seasoned lamb; cook, stirring frequently until light brown, being careful not to caramelize, about 2 minutes. Add chicken stock and bring to a gentle boil over medium heat. Reduce heat to low and simmer, covered, until the lamb is just tender, about 1 hour and 15 minutes.
  3. 3 Stir in apricots, orange peels, and honey; continue to simmer over low heat, uncovered, until the liquid has thickened slightly and lamb is fork-tender, about 30 minutes. Remove from the heat, discard cinnamon sticks and orange peels.
  4. 4 Divide evenly among 4 bowls. Garnish each bowl with a tablespoon each of cilantro and pine nuts.

By Jasmine

Moroccan Chicken Tagine
Dinner African

Moroccan Chicken Tagine

4.9

Prep
20 min
Cook
110 min
Total
130 min

Instructions

  1. 1 To make the spice mix: Mix cinnamon, cumin, turmeric, coriander, ginger, mint, salt, and pepper together in a bowl. Measure out 1/2 cup spice mix and set remaining mix aside for another use.
  2. 2 To make the tagine: Bring a small pot of water to a boil. Add apricots and raisins and cook until soft, about 5 minutes. Drain, reserving 1/2 cup cooking water.
  3. 3 Place chicken and 1/2 cup reserved spice mix into a bowl; toss until thoroughly coated.
  4. 4 Pour enough olive oil into a large skillet or Dutch oven to coat the bottom; turn heat to medium. Cook chicken in the hot skillet until golden brown and it releases easily from the skillet, 3 to 4 minutes per side. Add onion and garlic; cook and stir until fragrant, 2 to 3 minutes.
  5. 5 Add apricots, raisins, and reserved 1/2 cup cooking water; stir in chicken broth and honey. Cover, reduce the heat to low, and cook until chicken is very tender, 1 ½ to 2 hours.
  6. 6 Serve chicken garnished with cilantro and almonds.

By Chef Kelly

Make-Ahead Moroccan Lamb Stew
Dinner African

Make-Ahead Moroccan Lamb Stew

4.8

Prep
30 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.
  2. 2 Add lamb to spice mixture and mix until well combined.
  3. 3 Melt butter in a large pot over medium heat. Add onion and sauté until soft and just beginning to brown, 5 to 10 minutes. Add spiced lamb; cook and stir until browned and crumbly, 6 to 8 minutes.
  4. 4 Add consommé, garbanzo beans, beef broth, chicken broth, diced tomatoes, sweet potatoes, carrots, lentils, apricots, and honey; bring to a boil.
  5. 5 Reduce the heat to low and simmer until vegetables and lentils are tender, about 30 minutes. Season with pepper.

By Make-Ahead Mamas

Moroccan Beef and Lentil Stew
Dinner African

Moroccan Beef and Lentil Stew

4.8

Prep
15 min
Cook
80 min
Total
95 min

Instructions

  1. 1 Heat oil in a Dutch oven over medium heat. Add carrots, celery, and onion; cook until slightly softened, about 3 minutes. Stir in garlic and cook for 1 minute.
  2. 2 Add beef. Sprinkle salt, turmeric, onion powder, garlic powder, pepper, cinnamon, ginger, cumin, coriander, and allspice over beef and vegetables. Stir to mix. Continue to cook, stirring occasionally, until beef is browned, about 5 minutes.
  3. 3 Stir in tomato paste until combined and cook for 1 minute. Add beef broth, molasses, and bay leaves. Bring stew to a simmer. Reduce heat to low, cover, and cook, stirring occasionally, until beef is tender, about 50 minutes.
  4. 4 Mix in lentils and dried apricots. Bring stew back to a simmer. Cover and cook on low, stirring occasionally, until lentils soften, about 15 minutes. Remove and discard bay leaves. Adjust salt and pepper; mix in fresh lemon juice just before serving.

By Kim

Make-Ahead Vegetarian Moroccan Stew
Dinner African

Make-Ahead Vegetarian Moroccan Stew

4.6

Prep
45 min
Cook
60 min
Total
135 min

Instructions

  1. 1 Make the spice mixture: Mix cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder together in a bowl.
  2. 2 Make the stew: Melt butter in a large pot over medium heat. Add onion and cook until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook and stir until kale begins to wilt and spices are fragrant, about 2 minutes.
  3. 3 Add broth, garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey; stir to combine and bring to a boil.
  4. 4 Reduce the heat to low and simmer for 5 minutes. Remove from the heat and let cool for 30 to 40 minutes. Cover the pot and refrigerate for up to 3 days.
  5. 5 When ready to eat, remove from the refrigerator and bring to a boil. Reduce the heat and simmer until vegetables are tender and stew is heated through, about 25 minutes. Season with black pepper. If a thicker stew is desired, dissolve cornstarch in water. Stir mixture into stew and simmer until thickened, about 5 more minutes.

By Make-Ahead Mamas

Moroccan Lamb, Lentil, and Chickpea Soup
Dinner African

Moroccan Lamb, Lentil, and Chickpea Soup

5.0

Prep
30 min
Cook
30 min
Total
180 min

Instructions

  1. 1 Mix ground lamb, cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder together in a bowl. Cover and put in the refrigerator for 2 hours to overnight.
  2. 2 Melt butter in a soup pot over medium-high heat; stir in onion. Cook, stirring frequently, until the onion has softened and turned translucent, 5 to 10 minutes. Reduce heat to medium and add spiced lamb mixture. Cook and stir until browned and crumbly, 5 to 7 minutes.
  3. 3 Add consomme, diced tomatoes, beef broth, chicken broth, and honey. Stir in carrots, sweet potatoes, garbanzo beans, lentils, apricots, cayenne pepper, and black pepper.
  4. 4 Bring soup just to a boil over medium-high heat, then reduce heat to low, and simmer until lentils and vegetables are tender, 15 to 20 minutes.

By BusySpoons

Easy Baked Apricots
Dessert

Easy Baked Apricots

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place almonds on a baking sheet and bake in the preheating oven until fragrant, about 5 minutes.
  3. 3 Place apricot wedges in an overlapping pattern in individual gratin dishes or a baking dish. Mix almonds and brown sugar and scatter over apricots.
  4. 4 Bake in the preheated oven until apricots are bubbly, 20 to 25 minutes.

By nch

Apricot Leather
Lunch

Apricot Leather

4.3

Prep
30 min
Cook
360 min
Total
390 min

Instructions

  1. 1 Preheat the oven to 150 degrees F (165 degrees C), or the lowest setting you have.
  2. 2 Combine lemon juice, apricots, and sugar in a saucepan. Cook over medium heat until sugar has dissolved. Transfer to a blender and puree until smooth.
  3. 3 Cover an 11x17-inch pan or cookie sheet with a layer of plastic wrap. Pour pureed fruit onto the prepared pan and spread evenly to within 1 inch of the edge.
  4. 4 Bake for 4 to 6 hours in the preheated oven, using a spoon or a pair of tongs to keep the door slightly ajar, or until puree has dried and is no longer sticky. Once dry, you can cut it into strips; store in an airtight container.

By CHERI

Apricot Lemon Verbena Jam

Apricot Lemon Verbena Jam

Prep
30 min
Cook
5 min
Total
755 min

Instructions

  1. 1 Finely chop apricots.
  2. 2 Combine sugar and lemon verbena leaves in the bowl of a food processor; pulse until the leaves are fully incorporated in the sugar (the sugar will become light green).
  3. 3 Combine sugar-lemon verbena mixture and apricots in a large bowl. Cover and marinate in the fridge for 4 hours.
  4. 4 Inspect 4 jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  5. 5 Transfer apricot-sugar mixture to a large pot and stir in pectin. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Cook for 1 minute, stirring constantly.
  6. 6 Ladle apricot jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
  7. 7 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  8. 8 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By gartenfee

Apricot Jam
Pantry American

Apricot Jam

4.7

Prep
20 min
Cook
40 min
Total
120 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Mix apricots and lemon juice in a large pot over medium heat; add sugar and slowly bring to a boil, stirring until sugar dissolves.
  3. 3 Continue to cook and stir until apricot mixture thickens, about 25 minutes. Remove from heat and skim foam off the top if necessary.
  4. 4 Meanwhile, prepare five 1-pint jars with lids and rings by cleaning and sterilizing them in the dishwasher or a boiling water bath. Leave lids in simmering water until ready to seal jars.
  5. 5 Ladle hot jam into hot sterilized jars, leaving about 1/4 inch of space on top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
  6. 6 Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  7. 7 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder, leaving a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
  8. 8 Remove the jars from the stockpot and place them onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight and the lid does not move up or down at all. Store in a cool, dark area.

By Megan