STRAWBERRY APRICOT JELLY
Make and share this Strawberry Apricot Jelly recipe from Food.com.
Provided by Pepper Monkey
Categories Strawberry
Time 40m
Yield 1-2 Jars (depending on size of jar)
Number Of Ingredients 6
Steps:
- Once all fruit is prepped, place in blender and blend for 30 seconds on high.
- Next add sugar, lemon juice, pectin and brandy.
- Don't be alarmed, the alcohol will cook out of the brandy. Its for flavor only.
- Blend until smooth.
- Pour into a medium saucepan and boil for 8 minutes.
- Skim off the foamy layer on top.
- Pour the hot jam into hot sterile jars. Close tightly.
- Allow to cool before refridgeration. Lasts 3-5 days after opening the jar.
Nutrition Facts : Calories 3397, Fat 2.2, SaturatedFat 0.1, Sodium 43.3, Carbohydrate 872.8, Fiber 13.7, Sugar 843.4, Protein 6.7
STRAWBERRY PRESERVES
Preserves are exactly that, a delicious way to preserve berries' warm-weather flavor. Making jam can even put to use fruit that is slightly past its prime.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 3
Steps:
- Put strawberries and lemon juice in a large saucepan. Cook, stirring occasionally, over low heat until juices are released, about 40 minutes. Stir in sugar.
- Bring to a boil over medium heat. Cook, stirring occasionally, until mixture registers 210 degrees on a candy thermometer, about 15 minutes. Let cool completely; skim foam from surface with a spoon.
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
STRAWBERRY AND APRICOT CRISP WITH PINE-NUT CRUMBLE
In this crisp, the apricots hold their shape. The strawberries, in contrast, become saucelike. A 9 1/2-inch shallow round baking dish or pie plate gives this crisp the ideal ratio of fruit filling to crumble topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 50m
Number Of Ingredients 14
Steps:
- Combine all crumble ingredients in a medium bowl and massage together with your fingers until butter is incorporated and mixture forms small clumps. Refrigerate until mixture is cold, at least 30 minutes and up to overnight.
- Preheat oven to 350 degrees. Butter a 9 1/2-inch shallow round baking dish or pie plate. Combine all filling ingredients in another medium bowl. Transfer to baking dish and top with crumble. Bake until bubbling in center and crumble is browned, about 40 minutes. Let cool at least 20 minutes. Serve warm or at room temperature with ice cream.
APRICOT PRESERVES
Apricot is one of my favorite jams, whenever I see decent apricots in the stores, I buy at least 4 pounds, and put this jam up, once or twice a year.
Provided by Tuck Burnette
Categories Very Low Carbs
Time 1h30m
Yield 50 serving(s)
Number Of Ingredients 5
Steps:
- Select good clean apricots. Wash then, cut in two, and take out the stone, pull out any stem, it could be cut, but shouldn't need to be.
- Put them into a saucepan or soup pot. Add enough water, to just have them float, or be barely covered.
- Season them with a pinch of salt and a squeeze of lemon.
- Bring to the simmer, and cook, covered until they are quite tender, but not falling apart, 20-25 minutes approximately.
- Do one of two things, purée the apricots, with their water, in a food processor, in batches, or mash with a masher, for a chunkier consistency.
- In either case, measure or weigh, the pulp, and add back to it, in the pan, an equal volume of sugar.
- Bring the mixture to a boil, and cook until the mixture is set, 212-220 degrees f, on a candy thermometer.
- Bottle and process for 7 minutes.
- Enjoy.
More about "strawberry apricot preserves recipes"
MY GRANDMOTHER'S APRICOT PRESERVES - AMELIA SALTSMAN
From ameliasaltsman.com
19 BAKING RECIPES MADE WITH JAMS AND PRESERVES - BAKE OR BREAK
From bakeorbreak.com
OLD-FASHIONED STRAWBERRY PRESERVES RECIPE - THE SPRUCE EATS
From thespruceeats.com
30-MINUTE STRAWBERRY-APRICOT-NECTARINE JAM (WITHOUT PECTIN)
From bitingatthebits.com
HONEY STRAWBERRY APRICOT TART - HALF BAKED HARVEST
From halfbakedharvest.com
APRICOT PRESERVES (WITH FOUR INGREDIENTS) - EMILY LAURAE
From emilylaurae.com
APRICOT PRESERVES | PRECIOUS CORE
From preciouscore.com
APRICOT PRESERVES - SMALL BATCH RECIPE - OMG! YUMMY
From omgyummy.com
SMALL BATCH LOW SUGAR APRICOT JAM - HAPPY FOODS TUBE
From happyfoodstube.com
APRICOT STRAWBERRY SMOOTHIE - NATASHA'S KITCHEN
From natashaskitchen.com
BERNARDIN HOME CANNING: BECAUSE YOU CAN: RECIPES
From bernardin.ca
STRAWBEERY APRICOT PRESERVES RECIPE BY PAULA DEEN
From pauladeen.com
STRAWBERRY AND APRICOT YOGURT PARFAIT - HONEST COOKING
From honestcooking.com
HOW TO MAKE APRICOT JAM (SUGAR FREE) - COOKING JOURNEY BLOG
From cookingjourneyblog.com
15 USES FOR FRUIT PRESERVES (BEYOND TOAST!) - FOOD NETWORK
From foodnetwork.com
LEMON THUMBPRINT COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
APRICOT PRESERVES (HOW TO STERILIZE JARS) - WHERE IS MY SPOON
From whereismyspoon.co
SUBSTITUTE FOR APRICOT PRESERVES - 8 IDEAS! - PIP AND EBBY
From pipandebby.com
STRAWBERRY APRICOT JAM | LEFTY SPOON
From leftyspoon.com
You'll also love