Apricotapplesaucejewish Recipes

APRICOT JELLY

Apricot Jelly image

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

Ingredients

5 cups peeled pitted chopped apricots
1 1/2 cups water
1/3 cup fresh lemon juice
6 cups sugar
2 (3 ounce) envelopes liquid pectin

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

MOM'S FAVORITE JEWISH APPLE CAKE

Mom's Favorite Jewish Apple Cake image

I've been making this cake for over 30 years, and always get great compliments from it. Even my sweets-hating husband likes this one. I've been making it for my mother's birthday for years...it's her favorite. It's a dense cake with great flavor, so if you're looking for a light, fluffy cake, this is not for you!

Provided by Judy in Delaware

Time 2h35m

Yield 12

Number Of Ingredients 11

Ingredients

5 tablespoons white sugar
2 teaspoons ground cinnamon
5 medium apples - peeled, cored, and thinly sliced
3 cups all-purpose flour
2 cups white sugar
1 cup vegetable oil
½ cup orange juice
4 large eggs
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
Mix 5 tablespoons sugar and cinnamon together in a large bowl. Add apple slices and toss to coat.
Mix flour, 2 cups sugar, oil, orange juice, eggs, baking powder, salt, and vanilla extract together in another bowl and beat until smooth and thoroughly blended. Batter will be thick.
Place 1/2 of the batter in the prepared tube pan. Top with 1/2 of the apple slices. Add remaining batter to the pan, and neatly arrange remaining apple slices on top.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Let cool in the pan for 1 hour. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack to cool completely.

Nutrition Facts : Calories 484.5 calories, Carbohydrate 72.2 g, Cholesterol 62 mg, Fat 20.3 g, Fiber 2.5 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 340.4 mg, Sugar 45.6 g

APRICOT APPLESAUCE (JEWISH)

Apricot Applesauce (Jewish) image

Make and share this Apricot Applesauce (Jewish) recipe from Food.com.

Provided by Sydney Mike

Categories Sauces

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup dried apricot, quartered
1 1/3 cups apple juice, unsweetened (or more)
1 vanilla bean, split
1/2 teaspoon fresh ginger, peeled, minced
1 pinch salt
6 cups apples, peeled, cored, cut into chunks (about 6 cups of mixed apples like Gala & Braeburn)

Steps:

In a large, heavy saucepan, combine the apricots, 1 1/3 cups of apple juice, the vanilla bean, ginger & a pinch of salt, then cover & cook on a simmer for about 25 minutes, or until apricots are very tender.
Add the apples & continue cooking, covered ~ & stirring occasionally ~ for another 25 minutes or until apples are very soft, adding additional juice, if necessary, to prevent sticking.
The mixture is ready when it is thick & pulpy, with no liquid visible. If it is a little watery, boil it for a few minutes, uncovered, to evaporate the remaining liquid.
Remove the vanilla bean & either puree the mixture in a food processor, or use a hand-held masher, blending to a somewhat chunky consistency.
Cover & refrigerate until chilled before serving.

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