Dried Apricot Jam Recipe Without Pectin Recipe For Chicken

3 INGREDIENT DRIED APRICOT JAM

Steps:

• Pour boiling water over apricots and leave to soak overnight or for at least 6 hours
• Whizz the apricots in food processor
• Add apricots and soaking water to pan along with sugar and lemon zest and juice
• heat gently till sugar has dissolved then boil rapidly till it reaches 105C setting point
• spoon into sterilised jars
• you can waterbath can this for 10 minutes if you wish

DRIED APRICOT JAM

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.

QUICK AND EASY DRIED APRICOT JAM

Steps:

• With a kitchen scissors, cut two apricots in half at a time. Cut the halves into three pieces each so each apricot is cut into six pieces each. (Can be cut smaller if you prefer smaller chunks in your jam.)
• Place the chopped apricots into a 4 cup measuring cup. Add water to the 4 cup line.
• Dump all that into a medium sized sauce pan over medium heat. Add the salt and simmer for about 30 minutes until the apricots are tender and the jam coats a spoon. Stir in the brown sugar.
• Decant into ½ pint jars and refrigerate for several weeks or freeze for six months. Note, this jam does not have enough sugar to be considered safe for pressure or water bath canning.

SMALL BATCH LOW SUGAR APRICOT JAM

Steps:

• Wash, half and pit the apricots. Throw them in a pot with wide bottom. Add water and simmer for 10 minutes, stirring almost constantly.
• After 10 minutes the apricots will turn into a mash. This is the time to add sugar and lemon juice. Stir and simmer on low heat for 40 minutes or until it thickens and the apricots are completely mushy. This way there is no need to run the mixture through a sieve at all.
• To see if the jam has thickened pour some of it onto a small plate that has been previously in the freezer. Let it cool down a bit. Now make a line through the jam with your finger. If the jam fills the space (the drawn line) it's not quite thick yet so continue simmering. If it doesn't, you can start filling your jars.
• Pour or spoon the jam into jars leaving about 0.4 inch (1 cm) free from the top. Seal with lids, turn up-side down and let them cool completely.
• To check if the lids are properly sealed simply tap/push down each lid. If it doesn't pop up or down, it's sealed. If the lid does pop up or down it's not air-tight. Place those in the fridge and eat within a week. The rest of them should last for several months.

APRICOT JAM RECIPE

Steps:

• Put a rack on the bottom of the canner and fill with enough water to cover the jars and bring to a simmer
• Add 6 empty 8 oz half pint jars to the simmering water & leave until ready to use. Bring a small pan of water to a simmer and put the jar lids in the hot water. Turn off heat.
• Cut the apricots in half and remove the pits
• In a large, deep stainless steel saucepan, combine apricots, sugar, and lemon juice.
• Over medium-high heat, using a wooden spoon and stirring constantly, bring the apricot mixture to a full rolling boil that cannot be stirred down.
• Stir in pectin, and boil hard for one minute, stirring constantly
• Remove from heat and skim off foam
• Remove hot jars from canner and ladle hot jam into jars, leaving a 1/4" head space. With a damp cloth or paper towel, wipe the jar rims to remove any spills. Top each jar with a lid, then thread the screw bands on until just finger tight.
• Return filled jars to the boiling water canner and process for 10 minutes
• Place jars on a towel on the counter and allow to cool
• Check the seals (see note below), label and store
• Wash jars in the dishwasher or by hand in hot soapy water

CLASSIC APRICOT JAM

Steps:

• Measure your apricots; to every cup of apricots, add 3/4 cup sugar and 1 1/2 teaspoons lemon juice
• Stand, covered, for 12 hours at room temperature
• Stir mixture in a heavy, non-reactive pan over medium high to avoid sticking to bottom of pot; boil until thick (5 minutes), continuing to stir
• Ladle hot jam into in hot sterilized glasses; seal
• Process as you would for any preserved jam, or freeze

SURE.JELL® APRICOT JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Add the 5 cups water to apricots in large bowl. Cover and let stand at least 4 hours or overnight. Drain, reserving liquid. Finely chop or grind apricots; add to reserved liquid. Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot.
• Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches; add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)