Apricot Jewels Recipes

APRICOT JAM

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.

SIMPLE YET ELEGANT BABYLONIAN APRICOT JEWELS

Steps:

• Mix the cashews, raisins, white wine, lemon zest and cream cheese and powdered sugar until it forms a paste.
• You can do this in the food processor to really mix everything together.
• Take one apricot, and spread some of the cheese on it, nice and thick.
• Cover with a second apricot.
• Do this to make a total of 16 "sandwiches".
• Sprinkle or roll in powdered sugar.

APRICOT JEWELS

Steps:

• Sift the dry ingredients in order as listed. Cut in butter and cream cheese until fine. Then add coconut and apricot preserve; blend well.
• Drop on parchment paper on cookie sheet - about 2 inches apart. Bake at 350°F for 15 to 18 min. Let cool.
• Frosting: Combine 1 cup sifted powdered sugar, 1 Tablespoon soft butter and 1/4 cup apricot preserves; mix until smooth. Frost cool cookies and enjoy with a friend and tea.

APRICOT JELLY

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.