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
BOOZY APRICOT JAM
The apricots for this jam should be fully ripe and juicy. For booze, you can either use apricot liqueur or apricot brandy, which will make the jam a tad less sweet than with liqueur. It is important to add the alcohol at the very end, otherwise it will evaporate during cooking.
Provided by bambi23
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 8h35m
Yield 144
Number Of Ingredients 4
Steps:
- Inspect 9 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Finely chop apricots and measure; you should have 5 cups prepared fruit. Transfer apricots to a large saucepan over medium heat. Stir in pectin and slowly bring mixture to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil over high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
- Remove from heat and stir in the apricot brandy.
- Pack apricot jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 44.1 calories, Carbohydrate 10.9 g, Fiber 0.2 g, Protein 0.2 g, Sodium 0.1 mg, Sugar 10.7 g
APRICOT CONSERVE
This delicious conserve is perfect for capturing the full flavour of apricots
Provided by Mary Cadogan
Categories Breakfast, Condiment
Time 55m
Yield 3 x 500g jars
Number Of Ingredients 5
Steps:
- Put a couple of small plates in the freezer. Halve and stone the apricots, chop the flesh, then put in a large pan with the apple juice. Crack some of the kernels to extract the nut inside (this is easy to do if you crack with the flat side of a heavy saucepan), then add them to the pan - this is optional, but gives extra flavour. Bring to the boil, reduce the heat and simmer for 10 mins, until the apricots are softened.
- Stir in the sugar and lemon juice, then stir well over a moderate heat to dissolve the sugar. Increase the heat and boil for about 20 mins until jam has set. Test by spooning a little jam onto one of your cold plates. After a moment push the jam with your finger; if the jam wrinkles, it is ready. If not, return to the boil for a further 5 mins, then test again.
- Remove from the heat, skim off any scum, then stir in the butter to dissolve any remaining scum. Cool for 10 mins, stir again, then ladle into warm sterilised jars. Seal, label, then store in the fridge for 4-6 weeks.
Nutrition Facts : Calories 57 calories, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar
APRICOT-RIESLING JAM
Provided by Alison Roman
Yield Makes 2 pints
Number Of Ingredients 4
Steps:
- Combine 2 1/2 pounds apricots, halved, pitted, 2 cups sugar, and 1/2 cup Riesling in a large heavy pot, stirring to dissolve sugar. Let sit until apricots start to release their juices, 20-30 minutes.
- Cook over medium heat, stirring occasionally at first and then more often as mixture thickens (as sugars concentrate, jam will be more likely to scorch), until most of the liquid evaporates and mixture is thickened, 30-40 minutes. To test for thickness, place a small dollop of jam on a chilled plate and chill 2 minutes. Drag your finger through: It should leave a clear path that doesn't fill in. Divide between jars, cover, and chill.
- Jam can be made 2 months ahead. Keep chilled.
APRICOT RAISIN JAM
Spread for your scones, toast, or biscuits. From Country Inn and Bread and Breakfast Cookbook. The amount it makes is an estimate.
Provided by cookiedog
Categories Fruit
Time 15m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Blend the ingredients and store covered in the refrigerator.
Nutrition Facts : Calories 495.7, Fat 0.5, SaturatedFat 0.1, Sodium 67.6, Carbohydrate 131.5, Fiber 2.3, Sugar 81.6, Protein 1.9
APRICOT RIESLING JAM
From yahoo group files. Most of the alcohol cooks out and leaves a delightful flavor that I encourage you try, but if you don't want to use wine, just substitute with water. This recipe can be easily doubled; if doubling, use an 8 quart pot.
Provided by dicentra
Categories Fruit
Time 45m
Yield 4 half pints
Number Of Ingredients 4
Steps:
- Place the apricots, sugar, wine, and lemon juice in a large (at least 4-qt), thick-bottomed, stainless steel pot and bring to a boil over medium-high heat. Place a couple small plates in the freezer, these will be used to test the jam later.
- The mixture will boil and rise in volume. Skim off the pale yellow foam that forms at the top and discard.
- The boil will subside to larger bubbles, but still bubble vigorously.
- Be sure to begin gently stirring the jam frequently to prevent it from sticking to the bottom.
- After about 25 minutes begin testing the jam by placing a small amount on a cold plate.
- Allow 30 seconds to pass and then run your finger through it to see what the cooled consistency will be.
- Boil for a few minutes longer if desired for a thicker jam.
- Ladle into prepared jars leaving a 1/4 inch headspace.
- Process jars for 10 minutes. Adjust time according to your altitude.
Nutrition Facts : Calories 635.9, Fat 0.8, SaturatedFat 0.1, Sodium 2.2, Carbohydrate 162.1, Fiber 4.2, Sugar 156.9, Protein 3
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