Apricot Jelly Or Jello Recipes

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APRICOT JELLY



Apricot Jelly image

Make and share this Apricot Jelly recipe from Food.com.

Provided by Dienia B.

Categories     Jellies

Time P3DT1h

Yield 3 pints

Number Of Ingredients 5

5 cups peeled pitted chopped apricots
1 1/2 cups water
1/3 cup fresh lemon juice
6 cups sugar
2 (3 ounce) envelopes liquid pectin

Steps:

  • Combine apricots and water.
  • Over medium heat bring mixture to a boil.
  • Reduce heat to a simmer gently for 5 minutes
  • Take pan off heat; skim and let set 30 minutes.
  • Sieve the apricots and strain juice from pulp (use pulp in apricot jam).
  • Line sieve with 4 layers of clean damp cheese cloth.
  • Strain; cover the juice and refrigerate overnight.
  • Ladle the juice from container, being careful not to disturb the sediment from bottom using 3 cups of juice.
  • To make the jelly, combine juices when they are warm add sugar.
  • Stirring constantly until sugar is dissolved, bring to a rolling boil.
  • Pour pectin in, bring to a rolling boil again, stirring constantly (apricot LOVES to burn) for 1 minute.
  • Remove pan from heat; skim off foam.
  • Ladle into hot jars, leaving 1/4 inch head space.
  • Water bath for 15 minutes.

Nutrition Facts : Calories 1693, Fat 1.1, SaturatedFat 0.1, Sodium 5.4, Carbohydrate 434, Fiber 6.8, Sugar 425.7, Protein 4

APRICOT JELLO SALAD



Apricot Jello Salad image

Make and share this Apricot Jello Salad recipe from Food.com.

Provided by Shari Jones

Categories     Gelatin

Time 4h20m

Yield 24 serving(s)

Number Of Ingredients 10

1 (28 ounce) can canned apricots, cut-up
1 (20 ounce) can crushed pineapple
2 -3 cups miniature marshmallows
1 (6 ounce) package apricot gelatin or 1 (6 ounce) package lemon gelatin
1 egg
1/2 cup sugar
2 tablespoons flour
2 tablespoons butter
2 cups Cool Whip
1/4 cup grated cheddar cheese (optional)

Steps:

  • Bottom:.
  • Drain appricots and pineapple, reserve liquid.
  • Dissolve jello in 2 cups hot water.
  • Add marshmellows and stir until melted.
  • Add 1 cup of reserved liquid.
  • Combine remaining ingredients and put in a 9X13inch pan.
  • Refrigerate until set.
  • Topping:.
  • Put 1 cup reserved liquid in a sauce pan, heat.
  • Mix the sugar and flour, add to liquid.
  • Add 1 beaten egg.
  • Cook to boiling until thickened.
  • Remove from heat and add the butter (margarine).
  • Cool then add 2 cups cool whip (dream whip).
  • Cover the bottom with the topping & refrigerate. Sprinkle with cheese (Optional).

APRICOT JELLO SALAD RECIPE - (5/5)



Apricot Jello Salad Recipe - (5/5) image

Provided by á-2122

Number Of Ingredients 7

2 (3 oz) pkg apricot or peach gelatin
1 can crushed pineapple, including juice
2 cups boiling water
1/2 cup sugar
1 (8 oz) pkg of cream cheese (can be light)
1 (8 oz) container of Cool Whip (can be fat free)
1 cup chooped nuts (optional)

Steps:

  • Mix Jello, boiling water and sugar together. Let partially set. Blend cream cheese with juice of pineapple. Add cream cheese mixture and Cool Whip to thickened Jello. Fold in pineapple and nuts. Pour into 9 X 13 inch pan. Let set.

APRICOT AND CRANBERRY JELLY



Apricot and Cranberry Jelly image

Provided by Food Network

Categories     condiment

Time 25m

Yield approximately 8 cups

Number Of Ingredients 5

2 cups water
2 cups sugar
4 cups cranberries
1 cup chopped dried apricots
1 orange, zested

Steps:

  • Boil the water and sugar together for 5 minutes. Add the cranberries and apricots. Simmer until the cranberry skins burst, about 6 to 8 minutes. Stir in the orange zest and cool.
  • Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

SURE.JELL FRESH APRICOT JAM



SURE.JELL Fresh Apricot Jam image

Use fresh fruit to prepare this delicious SURE.JELL Apricot Jam. Combine fruit, sugar, lemon juice and fruit pectin for your own homemade apricot jam.

Provided by My Food and Family

Categories     Home

Time 4h5m

Yield About 9 (1-cup) jars or 136 servings, 1 Tbsp. each

Number Of Ingredients 5

5 cups prepared fruit (about 3-1/2 lb. fully ripe apricots)
1/4 cup fresh lemon juice
7 cups sugar, measured into separate bowl
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine

Steps:

  • Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Finely chop unpeeled apricots. Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice.
  • Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Bring to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 11 g, Protein 0 g

APRICOT FLUFF



Apricot Fluff image

When we were young mothers, I asked my best friend if she had a recipe for an easy ambrosia salad that I could take to a cookout later that evening. She shared this recipe with me and it's become a must-have at every barbecue I attend. It's sublime with peaches and peach gelatin, too. -Melissa Meinke, Fawn Grove, Pennsylvania

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 10 servings.

Number Of Ingredients 5

1 cup apricot or peach yogurt
1 package (3 ounces) apricot gelatin
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 package (10 ounces) miniature marshmallows
3 cups cubed peeled fresh apricots

Steps:

  • In a large bowl, add yogurt to gelatin; stir 2 minutes to completely dissolve. Gently stir in whipped topping, then marshmallows and apricots. Refrigerate until firm, at least 4 hours.

Nutrition Facts : Calories 225 calories, Fat 3g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 57mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.

APRICOT JELLIES



Apricot Jellies image

Provided by Barbara Kafka

Categories     dessert

Time 1h

Yield 280 3/4-inch squares

Number Of Ingredients 4

2 pounds dried apricots
3 cups water
4 1/2 cups granulated sugar
Vegetable oil for coating pan

Steps:

  • Place apricots and water in a 2 1/2-quart souffle dish with a tight lid. Cook, covered, at 100 percent power in a high-power microwave oven for 12 minutes, stirring once.
  • Remove from oven. Transfer apricots and liquid to a food processor. Process until smooth, stopping once to scrape sides of bowl. Add 3 cups of the sugar in two batches; process until smooth after each addition, stopping to scrape sides and stir sugar down into the puree.
  • Scrape mixture back into souffle dish. Cook, uncovered, for 30 minutes, stirring well three times.
  • Remove from oven. Oil a 10 1/2-by-15 1/2-inch jellyroll pan. Scrape mixture into pan and smooth with a spatula. Refrigerate until firm enough to cut, 3 hours or overnight.
  • Place remaining sugar in a small bowl. Rinse a knife with hot water. Cut candy into 3/4-inch squares, rinsing the knife from time to time as you lift squares from pan. Coat each square on all sides in the sugar. As they are coated, place on a cake rack. Let stand overnight, until dry.

APRICOT-PINEAPPLE DREAM



Apricot-Pineapple Dream image

My aunt gave me this recipe ten years ago, when we were celebrating Christmas at her house. I have made it every year since then, and now my family considers it one of our traditions. The secret ingredient is baby food. This looks so pretty on the table. The color is fabulous. It's also great for Thanksgiving.

Provided by Sue Howell

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Time 6h15m

Yield 10

Number Of Ingredients 7

1 (6 ounce) package orange flavored Jell-O® mix
1 (20 ounce) can crushed pineapple with juice
½ cup white sugar
1 (8 ounce) package cream cheese, softened
2 cups frozen whipped topping, thawed
1 cup chopped pecans
1 (4 ounce) jar apricot baby food

Steps:

  • Mix orange-flavored gelatin with pineapple in a small saucepan. Cook over low heat until gelatin is completely dissolved. Remove from heat and stir in sugar. Cool completely.
  • In a medium mixing bowl, using a mixer on medium speed, beat gelatin mixture, baby food, cream cheese and whipped topping. Blend well. Stir in nuts. Spoon into serving bowl, cover, and refrigerate at least four hours.

Nutrition Facts : Calories 341.4 calories, Carbohydrate 40.7 g, Cholesterol 24.6 mg, Fat 19.5 g, Fiber 1.7 g, Protein 4.7 g, SaturatedFat 8.9 g, Sodium 132.6 mg, Sugar 36.7 g

DRIED APRICOT JAM



Dried Apricot Jam image

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

4 ½ cups dried apricots
4 ½ cups boiling water
1 teaspoon vanilla extract
1 (1.75 ounce) package powdered fruit pectin
7 cups white sugar
¼ cup lemon juice

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

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