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.
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
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 JAM
This jam is made without pectin and the list of ingredients couldn't be simpler. You will need a very large pot to prepare this in, as the jam boils up double in size during the early stages of cooking.
Provided by incdeb
Categories Fruit
Time 1h
Yield 10 cups, 80 serving(s)
Number Of Ingredients 3
Steps:
- Sterilize your canning jars by boiling for 10 minutes in a hot water canner.
- You will need 5 pint jars or 10 half-pints.
- Combine all ingredients in a large stock pot.
- Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves.
- Once mixture reaches a rolling boil, continue to boil it for 30 minutes, stirring frequently to prevent it from sticking.
- Remove from heat and fill jars, leaving 1/4 head space.
- Wipe rims clean and put the 2-piece metal canning lids in place.
- Process in boiling water canner for 10 minutes.
FREEZER APRICOT JAM
Make and share this Freezer Apricot Jam recipe from Food.com.
Provided by Dancer
Categories Fruit
Time P1DT45m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Mix apricots, lemon juice and rind.
- Add sugar, stir 5 minutes until sugar dissolves.
- Let stand 20 minutes.
- Stir in pectin.
- Ladle into cartons or jars, filling to within 1/2 inch of top.
- Cover with cloth and let stand until set, 24 hours or overnight. Cover and freeze. To serve, thaw and store in refrigerator.
- (Freeze for 1 month before thawing to use).
Nutrition Facts : Calories 4111.1, Fat 2, SaturatedFat 0.1, Sodium 15.1, Carbohydrate 1055.9, Fiber 10, Sugar 1044.1, Protein 7
30 MINUTES TO HOMEMADE SURE.JELL APRICOT FREEZER JAM
Turn ripe apricots into great apricot freezer jam in just 30 minutes. Our 30 Minutes to Homemade SURE.JELL Apricot Freezer Jam uses SURE.JELL Fruit Pectin.
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield 112 servings, 1 Tbsp. each
Number Of Ingredients 5
Steps:
- Rinse 7 (1-cup) plastic containers and lids with boiling water. Dry thoroughly.
- Pit and finely chop unpeeled apricots. Measure exactly 2-1/2 cups prepared fruit into large bowl. Add lemon juice; mix well. Stir in sugar. Let stand 10 min., stirring occasionally.
- Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Cook and stir 1 min. Add to fruit mixture; stir 3 min. (A few sugar crystals may remain.)
- Fill containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 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.
MCP APRICOT FREEZER JAM
Keep this homemade apricot jam in the freezer, and enjoy the fresh flavor any time you want to add something special to your toast or baked goods.
Provided by My Food and Family
Categories Home
Time P1DT45m
Yield about 7 (1-cup) containers or 112 servings, 1 Tbsp. eachh
Number Of Ingredients 4
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Pit and finely chop unpeeled apricots. Measure exactly 3 cups prepared fruit into large bowl. Add lemon juice; mix well.
- Stir pectin into prepared fruit in bowl. Let stand 30 min., stirring every 5 min. Gradually add sugar, stirring after each addition until well blended. Stir additional 3 min. or until most of the sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. If frozen, thaw in refrigerator before using.
Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MCP® APRICOT-STRAWBERRY FREEZER JAM
Savor the flavor of apricots and strawberries-in season or out-by capturing their flavors in this easy freezer jam.
Provided by My Food and Family
Categories Home
Time P1DT45m
Yield About 7 (1-cup) containers or 112 servings, 1 Tbsp. each
Number Of Ingredients 5
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Pit and finely chop unpeeled apricots. Measure exactly 1-1/2 cups prepared apricots into large bowl. Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 1-3/4 cups prepared strawberries into bowl with apricots. Stir in lemon juice.
- Stir pectin into prepared fruit mixture in bowl. Let stand 30 min., stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended. Stir an additional 3 min. or until sugar is completely dissolved and no longer grainy. (A few sugar crystals may remain.)
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g
VERA'S APRICOT-ZUCCHINI JAM
Vera got this recipe from another family member. I really love this jam and it is freezer jam. I don't know how many servings this makes, so the servings are a guess.
Provided by AshK5246
Categories Breakfast
Time 55m
Yield 4 pints, 30 serving(s)
Number Of Ingredients 6
Steps:
- Bring water and zucchini to a low boil and cook for 6 minutes.
- Add sugar, lemon juice, and pineapple.
- cook another 6 minutes.
- Add Jell-o powder and cook another 6 minutes.
- Pour into containers and freeze.
Nutrition Facts : Calories 170.6, Fat 0.1, Sodium 2.8, Carbohydrate 43.8, Fiber 0.4, Sugar 43.3, Protein 0.4
APRICOT " JAM"
In my continuous efforts to reduce my sugar intake, I've found this Apricot Jam recipe that uses Agave or Fructose. This jam keeps in the fridge for a few days and is also wonderful stirred into yogurt, porridge/oatmeal or muesli.
Provided by kelly in TO
Categories Fruit
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Chop the dried apricots into very small pieces.
- Put the apricots, water and syrup/fructose into a small saucepan and bring to the boil.
- Boil rapidly for a few minutes, but don't let it boil dry!
- Take off the heat and allow to cool.
Nutrition Facts : Calories 39.2, Fat 0.1, Sodium 1.8, Carbohydrate 10.2, Fiber 1.2, Sugar 8.7, Protein 0.6
CERTO® APRICOT FREEZER JAM
Preserve the sweet, luscious flavor of fresh apricots in this convenient freezer jam-perfect to enjoy any time of year!
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield Makes about 7 (1-cup) containers or 112 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Pit and finely chop unpeeled apricots. Measure exactly 3 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
- Mix pectin and water. Add to apricot mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g
MCP APRICOT-PINEAPPLE FREEZER JAM
Capture the flavor of tangy pineapple and sweet apricots in this apricot-pineapple freezer jam. Store MCP Apricot-Pineapple Freezer Jam in your freezer.
Provided by My Food and Family
Categories Home
Time P1DT45m
Yield Makes about 7 (1-cup) containers or 112 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Pit and finely chop unpeeled apricots. Measure exactly 1-3/4 cups prepared fruit into large bowl. Measure exactly 1-1/2 cups crushed pineapple with juice into bowl with apricots. Stir in lemon juice.
- Stir pectin into prepared fruit in bowl. Let stand 30 min., stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended. Stir an additional 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g
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