DRIED APRICOT JAM
Yes you can use dried apricots to make jam! This has beautiful color and flavor. I have dried California Blenheim apricots from Apricot King shipped to me in Washington and they are wonderful.
Provided by Cookin4Six!
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h50m
Yield 144
Number Of Ingredients 6
Steps:
- Soak apricots in boiling water in a bowl until hydrated, about 30 minutes. Blend apricots, remaining water, and vanilla extract in a food processor, working in batches, until blended but still slightly chunky.
- Combine apricot mixture with pectin in a large pot over medium heat; cook until just boiling. Add sugar and lemon juice; boil until sugar has dissolved, 1 to 2 minutes.
- Sterilize jars and lids in boiling water for at least 5 minutes. Pack the apricot jam into the hot, sterilized jars, filling the jars to within 1/4-inch of the 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 10 minutes.
- Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 1 hour. 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 47.6 calories, Carbohydrate 12.3 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.6 mg, Sugar 11.9 g
FRUIT & NUT TOPPING FOR CHRISTMAS CAKE
This fruity cake topping jazzes up any Christmas cake recipe and looks really tempting and festive!
Provided by Georgie Hayden
Categories Desserts Jamie Magazine Fruit Christmas British Puddings & desserts
Time 15m
Yield 12
Number Of Ingredients 6
Steps:
- Place the apricot jam in a small pan with a splash of water and simmer on a low heat, then remove from heat and leave to cool a little.
- Using a pastry brush, brush the top of the cake with jam and arrange your fruit on top, starting with the bigger pieces, dotting the smaller fruits and nuts in and around the gaps.
- Finish the cake by brushing everything with a final coat of the apricot glaze to give it a lovely gloss.
Nutrition Facts : Calories 218 calories, Fat 15.0 g fat, SaturatedFat 1.3 g saturated fat, Protein 2.4 g protein, Carbohydrate 17.1 g carbohydrate, Sugar 17.01 g sugar, Sodium 0 g salt, Fiber 0 g fibre
SPICED CHRISTMAS JAM
Provided by Mavis Butterfield
Number Of Ingredients 8
Steps:
- Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.
- Pulse strawberries {if using frozen} and cranberries in a food processor or blender and then place prepared fruit into an 8 quart sauce pot. Add sugar and spices and stir. Bring to a full rolling boil; boil for 1 minute, stir.
- Remove from the heat; stir in the liquid pectin and return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat
- Skim off any foam with a spoon.
- Next, ladle the delicious jam mixture into hot prepared jars, filling to within 1/4 inch of tops. Wipe the jar rims and threads clean if needed. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by about 2 inches. Place the lid on the pot and bring the water to gentle boil.
- Process spiced Christmas jam 10 minutes. One recipe makes {12} 8oz jars
- Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, jam is not sealed and refrigeration is necessary.
CHRISTMAS DRIED-FRUIT JAM
Use as mincemeat (without suet!) or serve at breakfast with your favorite scones, English muffins or just toast. Use for a surprise between two slices of baked French toast, spoon over puffy pancakes. Frances Bissell *Preserving Nature's Bounty* gets the credit for developing this recipe.
Provided by Debber
Categories Pie
Time 1h15m
Yield 12 half-pint jars, 16 serving(s)
Number Of Ingredients 18
Steps:
- Place apples in large pot with water, simmer until soft.
- In a large bowl, add all the chopped & pitted fruit.
- Press soft apples with a potato masher, then spoon into a square of cheesecloth (clipped to a footed colander), suspended over the bowl of fruit.
- Let apples drip over fruit WITHOUT squeezing or forcing--overnight.
- Next morning: add remaining ingredients EXCEPT for nuts to a large sauce-pot, adding soaked fruit.
- Stir, then simmer gently until sugar dissolves; bring to a boil; boiling for five minutes.
- Skim survace, add nuts, boil another five minutes until 200*F (sea level).
- Remove pan from heat; spoon jam into hot jars, add two-part lids; process in boiling water bath for 15 minutes (sea level).
- Label and store in cool, dark cupboard.
- GIFT GIVING: Use pretty jars and add a decorative label -- include in a basket with other home-made kitchen gifts. "How nice of you!".
- USES: As described above OR as a replacement for traditional (with suet) mincemeat.
Nutrition Facts : Calories 454.2, Fat 4.7, SaturatedFat 0.4, Sodium 7.1, Carbohydrate 108.3, Fiber 8.4, Sugar 94, Protein 3.4
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- Prepare to loaf pans by lightly coating with non-stick cooking spray and lining with parchment paper. Set aside.
- In a sauce pan, over medium heat, combine 1/4 cup white sugar, the chopped apricots, raisins, and the water. Bring to a simmer and allow to cook for 30 minutes, stirring occasionally. Remove from heat and allow to cool.
- In the meantime, cream together the butter, cream cheese, vanilla extract, and the remaining 1 cup sugar.
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