APRICOT JAM
Making jam is one of the best ways to harness the flavor of apricots during their short season, to enjoy during the colder months. In this recipe, we give the fruit's natural pectin a jump-start by macerating the apricots with sugar and lemon before cooking; the acid in the lemons activates the apricot's pectin, reducing the cooking time and preserving more flavor and color. We also added a touch of vanilla to coax out the mellow notes of the fruit and balance the mixture's tartness. Apricot jam tastes great with scones or slathered on rustic bread--or swirled into vanilla ice cream. It's also the classic choice for melting and brushing over pastries and fruit tarts.
Provided by Food Network Kitchen
Categories condiment
Time 50m
Yield 3 1/2 cups
Number Of Ingredients 4
Steps:
- Toss the apricots, sugar, lemon zest and juice and vanilla in a large saucepan to combine, then mash slightly to release some of the apricot juice. Set aside for 10 minutes to allow the apricots to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
- Place the saucepan over medium-high heat. (See Cook's Note for suggested add-in.) Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 35 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or a spoon through the jam. If it holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, tightly covered. The jam will keep in the refrigerator for up to 6 months.
STONE FRUIT JAM
When it comes to summertime stone fruit, pies are often the first thing to come to mind, but jam made with peaches, plums and apricots is just as delicious and lasts much longer. Naturally rich in pectin and high in acidity, these fruits make for jam with rich textures and the best balance of sweet and tart. When choosing your fruit, look for pieces that are just ripe rather than overly ripe, as stone fruit tends to lose pectin and acidity the older it gets.
Provided by Alison Roman
Categories breakfast, brunch, jams, jellies and preserves
Time 1h15m
Yield About 4 cups (4 8-ounce jars)
Number Of Ingredients 4
Steps:
- Toss fruit and sugar together in a large, heavy-bottomed pot. Let sit for at least 15 minutes or up to overnight, tossing periodically to coat and to dissolve the sugar. (This will help coax the juices out of the fruit.)
- Place a small plate in the refrigerator to chill. (You'll use this later.)
- Bring the fruit to a strong simmer over medium heat until the skins burst and the juices start to boil, 10 to 15 minutes. If using a vanilla bean as an add-in, put it in the pot now.
- Increase the heat to medium-high. Cook the jam, stirring occasionally with a wooden spoon or spatula at first and more frequently as juices thicken until most of the liquid has evaporated and the fruit has begun to break down, about 25 to 35 minutes. How much it breaks down will depend on the type of fruit and how ripe it is. (For example, peaches are likely to retain their shape, while plums and apricots will break down almost entirely.)
- As the jam cooks, the liquid reduces, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles. This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate there, increasing the chance that the fruit will burn.) It's also the stage at which splattering may occur, so take care in stirring.
- When the jam reaches a slow, thick boil, add lemon juice and any of the add-ins (see note). Continue to cook, stirring constantly until the jam has returned to its previously thickened state, about another 5 minutes. To test the consistency, spoon a bit of jam onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, cook it a few minutes more.
- Remove from heat, and pick out vanilla bean, if you added it earlier. Divide between jars, leaving 1/4 inch of space at the top of the jar, and seal immediately. Can the jams (see our How to Make Jam guide for more instruction), or store in the refrigerator, using them up within a couple of weeks.
APRICOT AND LIME JAM
Jellies, James & Chutneys - Preserving the Harvest makes 1 pound, 2 oz - variation: use dried peaches or pears. If using dried pears, add some crystallized ginger
Provided by dicentra
Categories Fruit
Time 30m
Yield 18 oz
Number Of Ingredients 3
Steps:
- Chop the apricots coarsely and then add to a pot with 2 1/3 cup water with the lime zest and juice.
- Bring to a boil, reduce heat and simmer for 10-15 minutes until the apricots are tender.
- Add the sugar, stirring over low heat until dissolved.
- Increase the heat and simmer for 15 minutes or until the jam is thick.
- Ladle into hot sterilized jars, seal and label.
Nutrition Facts : Calories 80.8, Fat 0.1, Sodium 1.4, Carbohydrate 20.9, Fiber 1, Sugar 19.7, Protein 0.5
APRICOT JAM
I love to save money, especially with my big family. So making my own jams and jellies is a favorite hobby of mine to share with my kids. This jam is not only fun to make, but it is also very delicious. There's nothing like your own fresh jam on toasted Italian bread.
Provided by Megan
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h
Yield 50
Number Of Ingredients 4
Steps:
- Mix apricots and lemon juice in a large pot; add sugar. Slowly bring to a boil, stirring until sugar dissolves. Cook and stir until apricot mixture thickens, about 25 minutes. Remove from heat and skim foam if necessary.
- Meanwhile, prepare jars, lids, and rings by cleaning and sterilizing in dishwasher or boiling water bath. Leave lids in simmering water until ready to seal jars.
- 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. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- 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. Leave 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.
- Remove the jars from the stockpot and place 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 (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 105.1 calories, Carbohydrate 26.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 0.3 mg, Sugar 26.3 g
HOMEMADE APRICOT JAM
Traditional and delicious homemade jam.
Provided by DelightfulDines
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT20m
Yield 56
Number Of Ingredients 5
Steps:
- Stir apricots, lemon juice, and sugar together in a large pot over medium heat; add butter to reduce foaming. Bring apricot mixture to a rolling boil, stirring constantly. Quickly stir in pectin; return to a full boil until pectin is dissolved, 1 minute. Remove from heat and skim off any foam with a metal spoon.
- Sterilize jars and lids in boiling water for at least 5 minutes. Pack apricot jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- 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. Leave 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 5 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for at least 24 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). It may take up to 2 weeks for jam to set. Store in a cool, dark area.
Nutrition Facts : Calories 89.9 calories, Carbohydrate 22.9 g, Cholesterol 0.1 mg, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 0.5 mg, Sugar 22.4 g
EASY APRICOT JAM
Here's the perfect topping for English muffins or toast. It's so simple to make my homemade jam, you'll want to share it with all your friends. -Geri Davis, Prescott, Arizona
Provided by Taste of Home
Time 35m
Yield 4 cups.
Number Of Ingredients 6
Steps:
- In a large stockpot, combine apricots, orange juice and sugar; bring to a boil. Reduce heat; cover and simmer 30 minutes. Stir in lemon juice, cinnamon and ginger. Remove from heat and cool to room temperature., Rinse four 1-cup plastic containers and lids with boiling water. Dry thoroughly. Puree apricot mixture in a food processor or blender until smooth. Spoon into containers, leaving 1/2-in. headspace. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.
Nutrition Facts : Calories 61 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
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