APRICOT JELLY
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
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
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
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)
Provided by á-2122
Number Of Ingredients 7
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
Provided by Food Network
Categories condiment
Time 25m
Yield approximately 8 cups
Number Of Ingredients 5
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
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
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
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
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
Provided by Barbara Kafka
Categories dessert
Time 1h
Yield 280 3/4-inch squares
Number Of Ingredients 4
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
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
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
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
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