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
30 FRESH APRICOT RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an apricot dish in 30 minutes or less!
Nutrition Facts :
APRICOT STARS
Yield Makes about 5 dozen cookies
Number Of Ingredients 2
Steps:
- Preheat oven to 350°F.
- Halve dough and reserve one half, covered and chilled. Roll out remaining dough between sheets of wax paper into an approximately 10-inch square, about 1/8 inch thick, and freeze or chill on a baking sheet until firm about 15 minutes.
- With a 1 1/2- to 2-inch star-shaped cookie cutter cut out stars, arranging them about 1 inch apart on baking sheets and gathering scraps to reroll and cut for a total of 60 stars. If dough becomes too soft to work with, refreeze or chill uncut dough until firm.
- Bake cookies in batches in middle of oven until pale golden, about 8 minutes, and transfer carefully to racks to cool.
- Roll out, chill or freeze if necessary, and cut out reserved dough in same manner into about 60 more stars. With a smaller star or round cutter cut and lift out centers of second batch of stars. Bake second batch of cookies in middle of oven until pale golden, about 8 minutes, and transfer carefully to racks and cool.
- In a small saucepan simmer jam, stirring, 2 minutes, and strain through a fine sieve into a bowl, pressing hard on solids.
- On a tray or work surface, arrange whole stars, bottom sides up. Drop 1/4 teaspoon jam on each cookie, spreading almost to edges, and top with a cut-out star. Any remaining jam can be spooned into centers. Let cookies stand until set. Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.
APRICOT TASSIES
Make and share this Apricot Tassies recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 45m
Yield 48 tassies
Number Of Ingredients 10
Steps:
- preheat oven to 350*.
- beat cream cheese, butter and 2 tbls sugar in medium boil till fluffy -- stir in 2 cups of flour to make a soft dough.
- divide dough in half.shape each portion into 1" balls.
- press balls in miniature muffin cups.set aside.
- to prepare FILLING:.
- beat 1/2 cup sugar, eggs, 1/4 cup flour,vanilla and Solo apricot filling with mixer on low-medium speed until well blended.
- stir in nuts, if using.(I like it without nuts).
- spoon evenly into pastry lined muffin tins.
- bake 25-30 minutes or filling is set and crust is golden brown --
- cool completely in cups on wire rack.
- when cool remove -- .
Nutrition Facts : Calories 82.5, Fat 5.3, SaturatedFat 3.3, Cholesterol 22.9, Sodium 40.9, Carbohydrate 7.6, Fiber 0.2, Sugar 3, Protein 1.2
APRICOT SQUARES
During a visit to my future in-laws house many years ago, a friend of theirs made these delicious apricot bars. Before I flew home, I had the recipe in my hand to take back with me.
Provided by Caryn
Categories Bar Cookie
Time 1h30m
Yield 1 eight inch square baking pan, 16 serving(s)
Number Of Ingredients 12
Steps:
- Place the dried apricots into boiling water for 10 minutes; drain.
- Chop cooled apricots; set aside.
- Preheat oven to 350 degree F.
- Grease an 8-inch square baking pan.
- In a small bowl, mix together butter, granulated sugar, and 1 cup flour.
- Press this mixture into prepared pan.
- Bake 25 minutes; set aside.
- In a small bowl, beat together eggs and brown sugar.
- Fold in 1/3 cup flour, baking powder, and salt; mix till combined.
- Stir in vanilla, chopped apricots, and nuts.
- Spread evenly over top of baked layer.
- Bake 30 to 40 minutes.
- Remove from oven and cool on wire rack.
- Sprinkle with confectioner's sugar.
- Cut into squares.
Nutrition Facts : Calories 200.8, Fat 8.7, SaturatedFat 4.2, Cholesterol 41.7, Sodium 132.1, Carbohydrate 29, Fiber 1.1, Sugar 19.5, Protein 2.9
WINNING APRICOT BARS
This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.-Jill Moritz, Irvine, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 195 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
EASY APRICOT TART
Impress guests with our easy apricot and marzipan tart for dessert. Make the marzipan, but you can use ready-rolled puff pasty and canned apricots for ease
Provided by Susan Greenwold
Categories Dessert
Time 50m
Number Of Ingredients 12
Steps:
- First, make the marzipan. Mix both sugars with the ground almonds and vanilla in a large bowl. Make a well in the middle. Reserve 1 tsp of the beaten egg in a small dish, then tip the rest into the well along with the lemon juice. Mix everything well, then mix in the cream, 1 tbsp at a time, until the mixture is spreadable (you may not need all the cream). Chill for 20 mins if it's too warm to spread properly, or greasy. Heat the oven to 200C/180C fan/gas 6.
- Roll out the puff pastry on a baking tray lined with baking parchment, then score it lightly around the edges to create a 1.5cm border - be careful not to cut all the way through. Lightly score a diamond pattern over the middle to keep the pastry from rising in the centre during cooking.
- Spread the marzipan over the middle of the pastry, leaving the border clear (see tip, below). Top with the apricots, cut-side down. Brush the border with the reserved beaten egg, then bake for 15 mins. Scatter over the flaked almonds. Bake for 5-10 mins more until the almonds are golden and the pastry has cooked through.
- Warm the jam over a low heat, then brush it over the apricots. Cut into squares and serve warm with ice cream or cream. Will keep chilled for up to two days.
Nutrition Facts : Calories 811 calories, Fat 46 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 65 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.4 milligram of sodium
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