Apricot Peach Jam No Pectin 3 Ingredients Recipes
3 INGREDIENT DRIED APRICOT JAM
A super easy and super tasty jam to serve on toast and croissants, as a glaze on meats for roasting, stirred into yoghurt and as a cake filling too and with a cheeseboard
Provided by Karon Grieve
Categories preserves
Time 25m
Number Of Ingredients 4
Steps:
- Pour boiling water over apricots and leave to soak overnight or for at least 6 hours
- Whizz the apricots in food processor
- Add apricots and soaking water to pan along with sugar and lemon zest and juice
- heat gently till sugar has dissolved then boil rapidly till it reaches 105C setting point
- spoon into sterilised jars
- you can waterbath can this for 10 minutes if you wish
Nutrition Facts : Calories 874 kcal, Carbohydrate 227 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Sodium 28 mg, Fiber 15 g, Sugar 207 g, ServingSize 1 serving
NO PECTIN APRICOT JAM
If you've ever wondered how to make apricot jam without pectin, look no further! With just three ingredients, this jam brings all the classic flavor!Yield: 6 (1/2 pint) jars and 1 (4 oz) jar
Provided by Sarah | Curious Cuisiniere
Categories Sauce
Time 1h
Number Of Ingredients 3
Steps:
- Clean your lids and jars, and place lids and jars, upside down, in a 200F oven.
- In a 3-4 qt soup pot, mix all of the ingredients. Heat over medium, stirring often, until the mixture begins to bubble and foam. (For us, this was about 20 minutes.)
- Place the candy thermometer in the mixture and turn the heat to high. Continue to heat the mixture, stirring constantly. (At this point, you may want to put on an oven mitt. As the jam thickens it will begin to foam, sputter and spit. This is good; it means things are getting jammy. But, it's not too good if you get hit.)
- Once the mixture reaches 220-222F, remove the jam from the heat. (For us, it took 8-10 minutes to reach the jamming temperature.)
- Using oven mitts, remove the hot jars from the oven. Ladle the hot jam into the hot jars, filling to ¼" of the top. ( ¼" is roughly the width of then nail on your little finger.) Wipe the rim of the jar with a damp towel to remove any sticky spillage. Top the jar with a hot lid and band. Tighten the band as tight as you can. Repeat until all the jam has been jarred.
- Process your jars using your preferred method. *
- Whichever method you use to process your jam, remove the bands after the jam has cooled. Check the seal on your lids and refrigerate any jars that have not sealed. Wipe the jars down one last time to remove any sticky bits before placing the bands back on the jars and storing the jam.
Nutrition Facts : ServingSize 1 Tbsp, Calories 36 kcal, Carbohydrate 9 g, Fat 0.1 g, Sugar 9 g
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