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
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.
DRIED APRICOT JAM
Yes you can use dried apricots to make jam! This has beautiful color and flavor. I have dried California Blenheim apricots from Apricot King shipped to me in Washington and they are wonderful.
Provided by Cookin4Six!
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h50m
Yield 144
Number Of Ingredients 6
Steps:
- Soak apricots in boiling water in a bowl until hydrated, about 30 minutes. Blend apricots, remaining water, and vanilla extract in a food processor, working in batches, until blended but still slightly chunky.
- Combine apricot mixture with pectin in a large pot over medium heat; cook until just boiling. Add sugar and lemon juice; boil until sugar has dissolved, 1 to 2 minutes.
- Sterilize jars and lids in boiling water for at least 5 minutes. Pack the 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 10 minutes.
- Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 1 hour. 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 47.6 calories, Carbohydrate 12.3 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.6 mg, Sugar 11.9 g
APRICOT RAISIN JAM
Spread for your scones, toast, or biscuits. From Country Inn and Bread and Breakfast Cookbook. The amount it makes is an estimate.
Provided by cookiedog
Categories Fruit
Time 15m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Blend the ingredients and store covered in the refrigerator.
Nutrition Facts : Calories 495.7, Fat 0.5, SaturatedFat 0.1, Sodium 67.6, Carbohydrate 131.5, Fiber 2.3, Sugar 81.6, Protein 1.9
APRICOT CONSERVE
This delicious conserve is perfect for capturing the full flavour of apricots
Provided by Mary Cadogan
Categories Breakfast, Condiment
Time 55m
Yield 3 x 500g jars
Number Of Ingredients 5
Steps:
- Put a couple of small plates in the freezer. Halve and stone the apricots, chop the flesh, then put in a large pan with the apple juice. Crack some of the kernels to extract the nut inside (this is easy to do if you crack with the flat side of a heavy saucepan), then add them to the pan - this is optional, but gives extra flavour. Bring to the boil, reduce the heat and simmer for 10 mins, until the apricots are softened.
- Stir in the sugar and lemon juice, then stir well over a moderate heat to dissolve the sugar. Increase the heat and boil for about 20 mins until jam has set. Test by spooning a little jam onto one of your cold plates. After a moment push the jam with your finger; if the jam wrinkles, it is ready. If not, return to the boil for a further 5 mins, then test again.
- Remove from the heat, skim off any scum, then stir in the butter to dissolve any remaining scum. Cool for 10 mins, stir again, then ladle into warm sterilised jars. Seal, label, then store in the fridge for 4-6 weeks.
Nutrition Facts : Calories 57 calories, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar
APRICOT JAM ON A WHIM
Provided by Kay Rentschler
Categories brunch, condiments, dips and spreads
Time 15m
Yield About 3 cups
Number Of Ingredients 5
Steps:
- Pour sugar into a large Dutch oven or heavy saucepan, add pectin and blend together with your fingers. Cut each apricot in half lengthwise and remove pit. Cut each half into four pieces, drop into sugar and mash lightly with a fork. Add lemon juice and stir with a rubber spatula to combine. Let sugared fruit stand at room temperature, covered, for one hour. Stir occasionally.
- Place Dutch oven over medium-high heat. Cook fruit, stirring frequently to prevent scorching. Bring to a full boil and cook, stirring constantly, until apricots are tender, virtually translucent and juices have thickened, 5 or 6 minutes. Skim foam as it rises. Remove jam from heat and stir in kirsch. Cool jam to room temperature then spoon into containers and refrigerate.
APRICOT JAM
Make and share this Apricot Jam recipe from Food.com.
Provided by Stay in the Bay NZ
Categories For Large Groups
Time 1h30m
Yield 50 serving(s)
Number Of Ingredients 4
Steps:
- Crack a few apricot stones and remove kernels.
- Put apricots, kernels and water into a preserving pan. Cook slowly until fruit is pulpy.
- Add Sugar. Stir until dissolved.
- Boil briskly for 30 minutes or until setting point is reached.
- Remove the kernels and pour jam into sterilised jars.
- Makes about 10x350ml jars.
Nutrition Facts : Calories 212.2, Fat 0.2, Sodium 0.8, Carbohydrate 54.1, Fiber 1.1, Sugar 53, Protein 0.8
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APRICOT JAM RECIPE - GRACE PARISI | FOOD & WINE
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Category JamsTotal Time 1 hr 40 mins
- In a nonreactive saucepan, toss the apricots with the sugar and let stand, stirring, until the sugar is mostly dissolved, 1 hour.
- Add the lemon juice to the apricots and bring to a boil, stirring until the sugar is dissolved. Simmer over moderate heat, stirring occasionally, until the fruit is glassy and the liquid runs off the side of a spoon in thick, heavy drops, 20 to 25 minutes. Skim off any scum that rises to the surface of the jam.
- Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top. Close the jars and let the jam cool to room temperature. Store the jam in the refrigerator for up to 3 months.
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