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.
BAKED APRICOT ROSEMARY CHICKEN
Provided by Trisha Yearwood
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a medium saucepan over medium-low heat, heat the jam until melted, about 2 minutes.
- Transfer the jam to a large baking dish. Add the olive oil, mustard, honey, soy sauce, orange zest, crushed garlic, rosemary, 3/4 teaspoon salt and some pepper and mix until combined. Season the chicken with additional salt and pepper and add to the marinade. Gently flip until mixed and coated. Marinate in the refrigerator for at least 20 minutes or overnight.
- Preheat the oven to 375 degrees F.
- Bake until the chicken is cooked through and the juices run clear, about 30 minutes. Garnish with orange wedges if desired.
SPARKLING SUMMER LEMONADE
Steps:
- Pour the sugar and 1 cup water into a small pot and place over medium heat. Bring to a simmer, stirring until the sugar is dissolved. Remove from the heat and add the mint sprigs. Let the mint steep for 10 minutes, then discard the mint.
- Add the mint simple syrup to a large pitcher, punch bowl or serving canister. Add the lemon juice, blackberries, raspberries, strawberries and lemon wheels and give a good stir. When ready to serve, fill the pitcher halfway with ice. Top the mixture with seltzer and give a good stir. Serve over ice with sprigs of fresh mint.
PERFECT-FOR-PARTIES BAKED BRIE IN PUFF PASTRY WITH APRICOT JAM
This is a classic dish for any type of gathering, and one we always put out. Imagine a croissant filled with melted Brie cheese and sweet fruit and jam. That's what this dish is. It's a pull-apart appetizer that can be spread on toast points or eaten as is. It's one of those centerpiece starters that is the talk of the party. Puff pastry is a cook's friend. It's great for making quick pastries and even beef Wellington. We always keep a pack in the freezer.
Provided by Jet Tila
Categories appetizer
Time 1h40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F (200°C).
- Using a large chef's knife, cut the white rind off the top of the wheel of Brie and discard. Put the disk into the freezer and at the same time pull out the sheet of puff pastry. Allow the puff pastry to thaw until it is pliable but still cold, about 30 minutes.
- Roll the puff pastry to a 14-by-14-inch (35.5-by-35.5-cm) square. Using a pizza cutter or knife, cut a 1/2-inch (1.3-cm) wide strip from one edge of the pastry. Transfer the dough to a parchment-lined baking sheet. Place 1 tablespoon (20 g) of the preserves at the center of the pastry and then the frozen Brie wheel. Top with the apple and cinnamon, then dollop the remaining 2 tablespoons (40 g) of preserves on top. Gather the four corners of the dough, one at a time, across the Brie to enclose it completely. Tie a simple knot with the strip of dough to make a purse.
- Brush the entire top and sides of the purse with the egg wash. Sprinkle with salt and pepper. If at any point the pastry seems like it's melting or too soft, put it in the freezer for 5 to 10 minutes before continuing. Make sure the pastry is well chilled before baking.
- Bake on the middle rack of the oven for 30 to 40 minutes, turning the baking sheet halfway through, until the pastry is golden brown and cooked through. Transfer to a wire rack and let cool for 8 to 10 minutes before serving warm.
YOLANDA'S DRINK
My friend Yolanda loves a good cocktail, so this one is for her. It's inspired by a drink she often likes to order when we go out together -- a combination of amaretto, honey whiskey and pineapple.
Provided by Kardea Brown
Categories beverage
Time 10m
Yield 1 drink
Number Of Ingredients 8
Steps:
- Combine the pineapple juice, whiskey, amaretto, lemon juice and soda in an ice-filled cocktail shaker. Shake until combined. Strain into an ice-filled glass and garnish with the orange slice, pineapple wedge and maraschino cherry.
HOMEMADE BACON JAM
Steps:
- Cook the bacon in a skillet over medium heat until crispy, about 5 minutes. Remove to a cutting board, reserving 2 tablespoons of the bacon fat in the skillet. Chop the bacon into small pieces, then put them back in the skillet.
- Put the bacon skillet over medium-high heat, add the brown sugar, molasses, honey, cider vinegar, sherry, garlic powder, mustard powder, shallots and garlic and bring the mixture to a slight boil. Reduce to a simmer and simmer until syrupy, 30 to 45 minutes. Let cool, then transfer to a canning jar and refrigerate. Enjoy within 2 days.
SWEET BREAD WITH PINEAPPLE JAM
Sweet bread is a dessert my grandmother often had growing up. Back then they didn't have much, so meals and desserts were made with what they had on hand. I like to top the sweet bread with pineapple jam as a nod to Charleston, since the pineapple is the symbol of hospitality and is associated with the city.
Provided by Kardea Brown
Categories dessert
Time 1h50m
Yield 9 servings
Number Of Ingredients 13
Steps:
- Make the jam. Combine the pineapple, any pineapple juice, brown sugar, raisins, lemon juice, cinnamon stick and 1/3 cup water in a medium saucepan. Bring to a boil; reduce the heat to low and simmer, stirring frequently, until thickened, 30 to 45 minutes. Remove from the heat. Remove and discard the cinnamon stick, and let the jam cool slightly or to room temperature. (Jam can be made ahead and refrigerated.)
- Meanwhile, make the sweet bread. Preheat the oven to 350 degrees F.
- Pour the melted butter into an 8-inch square baking pan (cast-iron can be used too). Combine the cornmeal, granulated sugar, baking powder and salt in a large bowl. Pour the boiling water over the cornmeal. Add the milk and eggs and whisk until combined. Pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cut into squares and serve warm or at room temperature with the jam.
APRICOT-ROSEMARY GLAZED PORK LOIN
This takes only 10 minutes to prepare for the oven. It looks awesome when removed from the oven. The meat is very tender and the sauce provides a hint of orange and rosemary. The recipe is courtesy of Betty Crocker.
Provided by PaulaG
Categories Pork
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Remove any excess fat from the roast.
- Place roast in a 13x9-inch baking dish that has been sprayed with non-stick cooking spray.
- Sprinkle with salt and pepper.
- In a small saucepan, heat the preserves, sherry, rosemary and garlic over medium heat, stirring frequently.
- When thickened, spoon 1/4 cup mixture onto pork reserving remainder.
- Insert meat thermometer so tip is in center of thickest part of pork.
- Bake uncovered 1 hour 15 minutes to 1 hour 30 minutes or until the thermometer reads 155°F.
- Cover pork with foil and allow to stand 15 to 20 minutes or until thermometer reads 160°F.
- Cut roast into slices.
- Heat the reserved apricot mixture and serve with roast.
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 ROSEMARY JAM
This jam uses only fresh apricots, sugar, and fresh rosemary. You do not need a special canner for this recipe.
Provided by threeovens
Categories Fruit
Time 1h
Yield 7 8 oz jars
Number Of Ingredients 4
Steps:
- In a large bowl, combine apricots, rosemary and sugar; mix well and let sit about 30 minutes until juices form at the bottom of the bowl.
- Transfer the mixture, with juices, to a large pot and heat over medium high.
- Once mixture begins to boil, reduce heat to medium and cook, while stirring often, until apricots are soft and begin to lose their shape, about 30 minutes, or more (they should not have darkened significantly).
- Add a little water (up to a cup) if mixture starts sticking.
- Press apricots through a ricer or fine mesh strainer and return to pot; discard solids.
- Taste for sweetness and add sugar if needed; cook jam a few minutes more to dissolve any added sugar (flavor mellows as it cools).
- While still hot, ladle jam into hot, sterilized canning jars, leaving about 1/4 inch head space at the top; remove air bubbles by running a nonmetallic utensil or skewer between the jar and the jam.
- Top with new, clean lids, close tightly, and let come to room temperature.
- Check seal by pressing down in center of lid, it should not spring up.
- Process any jars that have not sealed in a hot water bath for 15 minutes; retest.
- NOTE: To sterilize the empty jars, fill a large pot with water and bring to a boil over high heat, then reduce the heat so that the water is barely bubbling. Have ready seven 8-ounce canning jars with 2-piece lids. Immerse the pint jars in the canning kettle. Place the rings and lids in a separate small saucepan and cover them with hot water. Leave the jars and lids immersed while you cook the jam.
PORK LOIN WITH APRICOT-ROSEMARY GLAZE
Rosemary adds a savory flavor to the sweet glaze showcasing apricot preserves and sherry.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h50m
Yield 10
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Trim fat from pork. Place pork in 13x9-inch glass baking dish. Sprinkle with salt and pepper.
- In 10-inch skillet, heat preserves, sherry, rosemary and garlic over medium heat, stirring frequently, until thickened. If necessary, mash apricot pieces with fork into small pieces. Spoon 1/4 cup apricot mixture onto pork (reserve remaining apricot mixture). Insert meat thermometer so tip is in center of thickest part of pork.
- Bake uncovered 1 hour 15 minutes to 1 hour 30 minutes or until thermometer reads 155°F. Cover pork with foil; let stand 15 to 20 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be easier to carve.) Cut pork into slices. Heat remaining apricot mixture; serve with pork.
Nutrition Facts : Calories 310, Carbohydrate 22 g, Cholesterol 85 mg, Fiber 0 g, Protein 30 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 16 g, TransFat 0 g
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