Fresh Apricot And Cherry Fruit Preserves Recipes

FRESH APRICOT AND CHERRY FRUIT PRESERVES

Steps:

• 1. Place a small plate in the freezer for testing if jam is ready later on. 2. Add prepped fruit, sugar, and lemon juice to a large pot . 3. Turn the heat on to medium high, and bring jam to a rolling boil for one minute. While waiting for jam to come to a boil, make sure that all sugar crystals are dissolved from the sides of the pot using a pastry brush that has been dipped in water. 4. Reduce heat, and let the jam simmer gently for approximately 30 minutes (This process could take longer for fruit that naturally contains less pectin.) Skim off any foam that rises to the surface with a ladle. NOTE: Jam continues to set as it cools, so a jam that is ready will appear thickened, yet it will not be nearly as thick as the final product. 5. While the jam is simmering, place washed and dried jars (without the lids) on a lined baking tray, and heat at 350°F (175°C) for 10 minutes. This is done to kill off any lingering bacteria that could cause jam to spoil later on. 6. When the jam has visibly thickened and appears gelled, turn the flame off, and place a spoonful of jam on the frozen plate. Return the plate to the freezer or fridge for a couple of minutes until cooled. Run finger through the cooled jam, or drop off of a spoon to check for the desired consistency. 7. If you feel the jam is done, you are ready to fill your still warm sterilized jars with the hot jam (with oven mitts, and over your paper-lined tray!), fit with lids, and process. If it is not ready, cook for a couple more minutes and repeat the test. 8. To process: Place a dessert plate upside down on the bottom of a large pot. Fill the pot ⅔rd the way full with water (you can always remove some later if you think the jars will cause it to overflow.) 9. Place on a high flame and bring to a boil. Once boiling, turn down to a gentle simmer, and carefully add up to 4 jars at a time with tongs. The water should cover the jars completely. 10. Let the filled jars simmer for 5-6 minutes to pasteurize, and help the vacuum lids form their seal. 11. After 5-6 minutes, carefully remove the jars from the water, and place on your counter. Let sit until cool. During the cooling process the lids should make a loud popping sound as they seal. If one of the lids fails to seal, it can be removed, reclosed, and processed once again in the water bath within 24 hours. 12. Label and share with family and friends!

SAFTA RACHEL'S FRESH APRICOT PRESERVES

Steps:

• Wash and dry apricots; halve and seed them.
• Place fruit in a large, non-reactive pot with heavy base.
• Pour sugar over apricots and cover; let stand several hours or preferably overnight to draw out juices.
• Bring mixture to a boil over medium heat, uncovered.
• Reduce heat to low and continue to boil very gently for 45 minutes, making sure that liquid is always bubbling and stirring often with a wooden spoon to keep preserves from sticking.
• Add butter during this time.
• Do not allow to scorch.
• Test preserves for consistency; drop a small amount of the mixture on a plate. The preserves should mound, not drip from the spoon. the fruit should still be chunky.
• For thick preserves, continue to cook until desired consistency is reached; approximately 20 minutes longer.
• If preserves become too thick, add a little water.
• Taste and correct sweetness with lemon juice if needed.
• Pour preserves into prepared half-pint canning jars; process in hot water bath canner for ten minutes.
• .

APRICOT PRESERVES

Steps:

• Select good clean apricots. Wash then, cut in two, and take out the stone, pull out any stem, it could be cut, but shouldn't need to be.
• Put them into a saucepan or soup pot. Add enough water, to just have them float, or be barely covered.
• Season them with a pinch of salt and a squeeze of lemon.
• Bring to the simmer, and cook, covered until they are quite tender, but not falling apart, 20-25 minutes approximately.
• Do one of two things, purée the apricots, with their water, in a food processor, in batches, or mash with a masher, for a chunkier consistency.
• In either case, measure or weigh, the pulp, and add back to it, in the pan, an equal volume of sugar.
• Bring the mixture to a boil, and cook until the mixture is set, 212-220 degrees f, on a candy thermometer.
• Bottle and process for 7 minutes.
• Enjoy.