Dried Apricot Marmalade Recipes

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DRIED APRICOT JAM



Dried Apricot Jam image

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

4 ½ cups dried apricots
4 ½ cups boiling water
1 teaspoon vanilla extract
1 (1.75 ounce) package powdered fruit pectin
7 cups white sugar
¼ cup lemon juice

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

DRIED APRICOT JAM



Dried apricot jam image

A delicious preserve made from storecupboard dried fruit- serve with hot buttered toast or present as a gift

Provided by Good Food team

Categories     Condiment, Snack

Time 1h5m

Yield Makes 4 x 300g jars

Number Of Ingredients 3

500g whole dried apricot , chopped
juice 3 large lemons
1 ½kg jam sugar

Steps:

  • Put the apricots in a large pan, add 1.5 litres water, cover and leave overnight to soak.
  • Next day, place a small plate in the fridge to chill. Put the apricots and water on the hob, then add the lemon juice and bring to the boil. Reduce the heat, then simmer for 30 mins or until the apricots are tender and starting to break up.
  • Remove from the heat and add the sugar, stirring until it dissolves. Return to the heat and boil rapidly for 20 mins or until setting point is reached. To check this, remove the plate from the fridge, put a spoonful of jam onto the plate and pop it back in the fridge for a few mins - the jam should wrinkle when you push it with your finger. A sugar thermometer will also give you the setting point of jam, which is 105C.
  • Carefully pour the jam into hot sterilised jars, top with a disc of wax paper or baking parchment, seal with a lid, then leave to cool and set. The jam will last for 6 months unopened in a cool, dark cupboard.

Nutrition Facts : Calories 49 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar

APRICOT PINEAPPLE JAM



Apricot Pineapple Jam image

Dried apricots, crushed pineapple and grapefruit juice create a memorable jam. The juice is what makes the jam taste so good. -Carol Radil, New Britain, Connecticut.

Provided by Taste of Home

Time 1h30m

Yield 5 cups.

Number Of Ingredients 5

12 ounces dried apricots
1 cup water
1 can (20 ounces) crushed pineapple, undrained
1/2 cup grapefruit juice
3 cups sugar

Steps:

  • In a large saucepan, bring apricots and water to a boil. Reduce heat; cover and simmer 15 minutes or until apricots are very tender. Mash. Add pineapple, grapefruit juice and sugar. Simmer, uncovered, 1 hour or until thick and translucent, stirring frequently., Rinse five 1-cup plastic containers and lids with boiling water. Dry thoroughly. Pour into jam into containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but no longer than 24 hours. , Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.

Nutrition Facts : Calories 89 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 1g fiber), Protein 0 protein.

DRIED APRICOT MARMALADE



Dried Apricot Marmalade image

A zesty, brightly-flavored marmalade. Overnight soaking not included in preparation time and cooking time is approximate. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Citrus

Time 1h5m

Yield 12 6 ounce jars

Number Of Ingredients 7

2 lbs dried apricots
1 dozen orange
1 grapefruit
3/4 cup lemon juice (fresh is best)
1 3/4 cups crushed pineapple
sugar
pine nuts (optional)

Steps:

  • Soak apricots in water overnight; drain and cut into pieces.
  • Peel citrus fruit and remove white pith.
  • Shred colored peel and chop fruit finely; add lemon juice and apricots.
  • Add pineapple.
  • Measure fruit and add an equal volume of sugar.
  • Cook until thick, stirring carefully to prevent scorching.
  • Add pine nuts, if desired.
  • Fill sterilized jars, cover and process in a boiling water bath for ten minutes to seal.

Nutrition Facts : Calories 276.2, Fat 0.6, Sodium 8.1, Carbohydrate 71.5, Fiber 9, Sugar 58.4, Protein 4.1

ORANGE-APRICOT JAM



Orange-Apricot Jam image

Try this quick and easy recipe for a sweet batch of homemade apricot jam with a refreshing orange twist. Store the jam in the refrigerator for up to 3 months.

Provided by Bones

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h40m

Yield 3

Number Of Ingredients 4

4 pounds fresh apricots, pitted and quartered
6 cups white sugar
3 oranges, zested
1 tablespoon lemon juice

Steps:

  • Mix apricots, sugar, orange zest, and lemon juice in a very large pot. Bring to a boil over medium heat. Simmer, stirring occasionally and skimming any scum off the top, until apricots look glassy and the liquid thickens, 20 to 25 minutes.
  • Spoon the jam into 3 pint jars, leaving 1/4 inch of space at the top. Seal jars and let the jam cool to room temperature, 1 to 2 hours, before transferring to the refrigerator.

Nutrition Facts : Calories 1845.9 calories, Carbohydrate 469.2 g, Fat 2.4 g, Fiber 12.6 g, Protein 8.6 g, SaturatedFat 0.2 g, Sodium 6.3 mg, Sugar 455.1 g

LEMON AND THYME APRICOT MARMALADE



Lemon and Thyme Apricot Marmalade image

I scoured the Internet to try to find a lemon and apricot marmalade using fresh apricots, but all I could find were recipes that used dried or had pectin added. So, I came up with this.

Provided by fay hutch

Categories     Low Protein

Time 1h

Yield 5 1/2 1/2 pint jars

Number Of Ingredients 5

2 1/4 lbs pitted apricots, chopped
2 lemons, juiced, seeded, and sliced thin with seeds set aside
1 1/4 cups water
1/2 teaspoon dried thyme
4 cups granulated sugar

Steps:

  • Before starting to cook anything, make sure the apricots are also chopped. This is a multitasking recipe!
  • In a small sauce pan, simmer thyme and lemon seeds in 1 cup water 5 minute Remove thyme and keep water. Add lemon slices and lemon juice to water. Simmer on low 20 min uncovered.
  • While the lemons are simmering, add sugar and 1/4 cup water to apricots in a large pot over medium heat. Cook until apricots are soft and start falling apart. It should be about the same amount of time the lemons are cooking. Add the lemons to the apricots, turn off heat, and let sit 10 minute.
  • Bring mixture to a boil. Cook 10-12 minutes, stirring often.
  • To preserve, use a RWB with 1/2 pint jars 10 minutes, then turn off heat and remove lid, let sit 5 minute.

Nutrition Facts : Calories 658.8, Fat 0.8, SaturatedFat 0.1, Sodium 5.4, Carbohydrate 168.2, Fiber 4.4, Sugar 162.9, Protein 2.9

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