Homemade Apricot Jam Recipes

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APRICOT JAM



Apricot Jam image

This jam is made without pectin and the list of ingredients couldn't be simpler. You will need a very large pot to prepare this in, as the jam boils up double in size during the early stages of cooking.

Provided by incdeb

Categories     Fruit

Time 1h

Yield 10 cups, 80 serving(s)

Number Of Ingredients 3

8 cups diced apricots
1/4 cup lemon juice
6 cups sugar

Steps:

  • Sterilize your canning jars by boiling for 10 minutes in a hot water canner.
  • You will need 5 pint jars or 10 half-pints.
  • Combine all ingredients in a large stock pot.
  • Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves.
  • Once mixture reaches a rolling boil, continue to boil it for 30 minutes, stirring frequently to prevent it from sticking.
  • Remove from heat and fill jars, leaving 1/4 head space.
  • Wipe rims clean and put the 2-piece metal canning lids in place.
  • Process in boiling water canner for 10 minutes.

HOMEMADE APRICOT JAM



Homemade Apricot Jam image

Traditional and delicious homemade jam.

Provided by DelightfulDines

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

Time P1DT20m

Yield 56

Number Of Ingredients 5

2 ½ pounds fresh apricots, pitted and finely chopped
⅓ cup lemon juice
5 ¾ cups white sugar
½ teaspoon butter
1 (1.75 ounce) package powdered fruit pectin

Steps:

  • Stir apricots, lemon juice, and sugar together in a large pot over medium heat; add butter to reduce foaming. Bring apricot mixture to a rolling boil, stirring constantly. Quickly stir in pectin; return to a full boil until pectin is dissolved, 1 minute. Remove from heat and skim off any foam with a metal spoon.
  • Sterilize jars and lids in boiling water for at least 5 minutes. Pack 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 5 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for at least 24 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). It may take up to 2 weeks for jam to set. Store in a cool, dark area.

Nutrition Facts : Calories 89.9 calories, Carbohydrate 22.9 g, Cholesterol 0.1 mg, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 0.5 mg, Sugar 22.4 g

HOMEMADE APRICOT JAM



Homemade Apricot Jam image

Preserve the taste of summer with luscious jam.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes about 9 8-ounce jars

Number Of Ingredients 3

12 cups fresh, bright-skinned apricots
12 cups sugar
1/2 cup water

Steps:

  • Halve and pit apricots. Wrap half the pits in cheesecloth, and crack the remaining ones open with a hammer. Pick out the kernels and set aside. Discard the cracked shells.
  • Heat the oven to 200 degrees. Place sugar in a large shallow pan and put in oven. Turn off oven and let sugar warm for about 15 minutes, stirring occasionally.
  • Meanwhile, combine the apricots and water in a large kettle over low heat. Cook until tender, 10 to 15 minutes. Then add the warmed sugar and wrapped pits and simmer for 30 minutes; remove pits and continue cooking until mixture reaches 221 degrees on a candy thermometer or falls in sheets from a spoon, about 15 minutes more.
  • Remove from heat. Skim off and discard foam. Stir in reserved kernels, then ladle jam into hot, sterilized jars, leaving 1/4-inch head space. Wipe excess jam from inside and outside rims, then seal.

APRICOT JAM



Apricot Jam image

Making jam is one of the best ways to harness the flavor of apricots during their short season, to enjoy during the colder months. In this recipe, we give the fruit's natural pectin a jump-start by macerating the apricots with sugar and lemon before cooking; the acid in the lemons activates the apricot's pectin, reducing the cooking time and preserving more flavor and color. We also added a touch of vanilla to coax out the mellow notes of the fruit and balance the mixture's tartness. Apricot jam tastes great with scones or slathered on rustic bread--or swirled into vanilla ice cream. It's also the classic choice for melting and brushing over pastries and fruit tarts.

Provided by Food Network Kitchen

Categories     condiment

Time 50m

Yield 3 1/2 cups

Number Of Ingredients 4

2 pounds pitted, quartered apricots
1 3/4 cups sugar
Zest of 1 lemon plus 1 tablespoon lemon juice
1 teaspoon vanilla bean paste or 1/2 vanilla bean, split lengthwise and seeds scraped (see Cook's Note)

Steps:

  • Toss the apricots, sugar, lemon zest and juice and vanilla in a large saucepan to combine, then mash slightly to release some of the apricot juice. Set aside for 10 minutes to allow the apricots to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
  • Place the saucepan over medium-high heat. (See Cook's Note for suggested add-in.) Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 35 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or a spoon through the jam. If it holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, tightly covered. The jam will keep in the refrigerator for up to 6 months.

APRICOT JAM



Apricot Jam image

I love to save money, especially with my big family. So making my own jams and jellies is a favorite hobby of mine to share with my kids. This jam is not only fun to make, but it is also very delicious. There's nothing like your own fresh jam on toasted Italian bread.

Provided by Megan

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

Time 2h

Yield 50

Number Of Ingredients 4

8 cups fresh apricots - peeled, pitted, and crushed
¼ cup lemon juice
6 cups white sugar
5 (1 pint) canning jars with lids and rings

Steps:

  • Mix apricots and lemon juice in a large pot; add sugar. Slowly bring to a boil, stirring until sugar dissolves. Cook and stir until apricot mixture thickens, about 25 minutes. Remove from heat and skim foam if necessary.
  • Meanwhile, prepare jars, lids, and rings by cleaning and sterilizing in dishwasher or boiling water bath. Leave lids in simmering water until ready to seal jars.
  • Ladle hot jam into hot sterilized jars, leaving about 1/4 inch of space on 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 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. 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 105.1 calories, Carbohydrate 26.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 0.3 mg, Sugar 26.3 g

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

APRICOT AMARETTO JAM



Apricot Amaretto Jam image

This thick, chunky apricot jam was my grandma's recipe; it's lovely to make something for my family and friends that she made for hers! -Linda Wegner, Robinson, Illinois

Provided by Taste of Home

Time 40m

Yield 8 half-pints.

Number Of Ingredients 6

4-1/4 cups crushed peeled apricots, (about 2-1/2 pounds)
1/4 cup lemon juice
6-1/4 cups sugar, divided
1 package (1-3/4 ounces) powdered fruit pectin
1/2 teaspoon unsalted butter, optional
1/3 cup amaretto

Steps:

  • In a Dutch oven, combine apricots and lemon juice. In a small bowl, combine 1/4 cup sugar and pectin; stir into apricot mixture. If desired, add butter. Bring to a full rolling boil over medium-high heat, stirring constantly. Gradually stir in remaining sugar. Return to a full rolling boil, stirring constantly, for 1 minute., Remove from heat; stir in amaretto. Cool jam in Dutch oven for 5 minutes, stirring occasionally. Ladle hot mixture into eight hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts :

APRICOT CONSERVE



Apricot conserve image

This delicious conserve is perfect for capturing the full flavour of apricots

Provided by Mary Cadogan

Categories     Breakfast, Condiment

Time 55m

Yield 3 x 500g jars

Number Of Ingredients 5

1 ½kg apricot
200ml apple juice
1kg preserving sugar
juice 1 large lemon
knob of butter

Steps:

  • Put a couple of small plates in the freezer. Halve and stone the apricots, chop the flesh, then put in a large pan with the apple juice. Crack some of the kernels to extract the nut inside (this is easy to do if you crack with the flat side of a heavy saucepan), then add them to the pan - this is optional, but gives extra flavour. Bring to the boil, reduce the heat and simmer for 10 mins, until the apricots are softened.
  • Stir in the sugar and lemon juice, then stir well over a moderate heat to dissolve the sugar. Increase the heat and boil for about 20 mins until jam has set. Test by spooning a little jam onto one of your cold plates. After a moment push the jam with your finger; if the jam wrinkles, it is ready. If not, return to the boil for a further 5 mins, then test again.
  • Remove from the heat, skim off any scum, then stir in the butter to dissolve any remaining scum. Cool for 10 mins, stir again, then ladle into warm sterilised jars. Seal, label, then store in the fridge for 4-6 weeks.

Nutrition Facts : Calories 57 calories, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar

EASY APRICOT JAM



Easy Apricot Jam image

Here's the perfect topping for English muffins or toast. It's so simple to make my homemade jam, you'll want to share it with all your friends. -Geri Davis, Prescott, Arizona

Provided by Taste of Home

Time 35m

Yield 4 cups.

Number Of Ingredients 6

16 ounces dried apricots
2-1/2 cups orange juice
3/4 cup sugar
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger

Steps:

  • In a large stockpot, combine apricots, orange juice and sugar; bring to a boil. Reduce heat; cover and simmer 30 minutes. Stir in lemon juice, cinnamon and ginger. Remove from heat and cool to room temperature., Rinse four 1-cup plastic containers and lids with boiling water. Dry thoroughly. Puree apricot mixture in a food processor or blender until smooth. Spoon into containers, leaving 1/2-in. headspace. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.

Nutrition Facts : Calories 61 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.

HOMEMADE APRICOT JAM



Homemade Apricot Jam image

Make and share this Homemade Apricot Jam recipe from Food.com.

Provided by nitko

Categories     Fruit

Time 25m

Yield 20 serving(s)

Number Of Ingredients 2

1000 g apricots
1000 g white sugar

Steps:

  • Wash apricots with cold water and cut them in halves. Remove the stone and all damaged areas.
  • Put them in a large pot, add 600 g sugar, stir it and leave 4-6 hours until apricot become juicy. You may stir occasionally.
  • Add the rest of sugar, stir and cook on heavy fire 10 to 15 minutes. When apricot starts to boil you will see foam. After 10 - 15 minutes the most of the foam will disappear, but if not remove it.
  • Add pectin if you like, stir and put the jam in hot (100°C) glass-bottle.
  • Close the hot glass-bottles and keep it in dark place.

Nutrition Facts : Calories 26.7, Fat 0.2, Sodium 0.5, Carbohydrate 6.3, Fiber 1, Sugar 5.3, Protein 0.7

APRICOT-NOYAUX JAM



Apricot-Noyaux Jam image

Tart and sweet, tinged with the faint scent of almonds and flowers, apricots are ideal for both eating and preserving. But cooked fruit, no matter how expertly preserved, can never measure up to the flawlessness of its fresh counterpart. To be extraordinary, apricot jam must offer something the fruit, out of hand, cannot. The most seductive flavor apricots have to offer is hidden within their pits. While the kernels, or noyaux, taste bland and bitter, they are rife with the sweet aroma of almonds, vanilla, apricots and lilies. Take the time to crack them from their shells. Steep them into the pot of bubbling fruit, where the heat will coax the perfume out of the noyaux and into the preserves (the heat will also disable the small amount of amygdalin the kernels contain, preventing the body from converting it to cyanide). To intensify the noyau flavor even more, add a generous splash of homemade extract. The resulting jam is an improbable improvement over the natural perfection of ripe stone fruit. Spread the jam on hot, buttered toast. Swirl it into thick Greek yogurt. Slather it between layers of almond or spongecake. Or sneak spoonfuls of it straight from the jar - no one will fault you.

Provided by Samin Nosrat

Categories     jams, jellies and preserves

Time 1h30m

Number Of Ingredients 5

4 1/2 pounds ripe apricots, preferably Blenheim or Royal variety (about 25 pieces)
2 1/2 to 3 1/2 cups granulated sugar, divided
Fine sea salt
1 to 2 lemons, juiced
Noyaux extract (optional; recipe here)

Steps:

  • The night before you plan to make the jam, pit and quarter the apricots, reserving pits. Trim away any soft or moldy bits. Place fruit in a large bowl or pot, toss with 2 1/2 cups sugar and 1/2 teaspoon salt to macerate, cover with parchment or lid and refrigerate. Place pits on a plate in a single layer, and freeze.
  • The following day, bring fruit to room temperature before beginning jam-making process.
  • Lay a kitchen towel across a cutting board. Place frozen apricot pits on the towel in a single layer. Cover with a second towel, and use a hammer to gently crack each pit open, then remove kernels - the noyaux - from each pit (it's fine if they break into pieces). Discard shells, and place kernels in a jelly bag or tie in a cheesecloth pouch, and secure with kitchen twine.
  • Place fruit, liquid and pouch in 6-quart or larger Dutch oven, or similar wide pot, and set over high heat. Set a colander inside a large heatproof bowl, and set aside. Stirring occasionally with a wooden spoon or silicone spatula, bring the jam to a boil, then carefully pour everything into the colander to strain the fruit, and return the syrup and kernel pouch to the pot. Set fruit aside.
  • Stirring constantly over high heat, bring syrup to 225 degrees, or until the rapid boil slows, the bubbles grow large and the syrup thickens, about 15 minutes.
  • Return fruit to pot, and allow jam to return to 225 degrees, stirring constantly to prevent scorching. If the temperature gets stuck around 220, the syrup seems to stop thickening or the jam tastes too tart, add up to 1 cup of sugar to balance. Add a pinch of salt if needed to adjust seasoning. The hot jam should taste uncomfortably sweet - once it cools, its flavor will mellow. After about 20 minutes, once most of the fruit breaks down and the jam reaches a slow, thick boil, add the juice of 1 lemon. Taste and adjust sugar, salt and lemon juice as needed - the jam should be mouth-smackingly sweet and tart. Add 1/4 cup noyau extract, if using. Remove pot from heat.
  • Remove pouch, and set aside. When it's cool enough to handle, squeeze as much liquid (and noyau essence) from the bag, and stir into jam. Divide jam into 4 half-pint jars, and heat-process to seal, or cover and refrigerate for up to 4 weeks. Rinse off noyaux, and use to make extract.

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APRICOT JAM RECIPE WITH LIQUID PECTIN - THE FOOD BLOG
2020-08-01 Instructions. 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.
From thefoodblog.net


HOMEMADE FRESH APRICOT JAM WITH PECTIN - THE JOY OF AN EMPTY POT
2019-08-15 1 - Wash, pit, but do not peel the apricots. Then chop into small pieces. 2 - Mash chopped apricots in a large bowl and add lemon juice. 3 - Combine the mashed apricots and powdered pectin in a 3-quart saucepan. 4 - Stir and cook over medium heat until the apricots begin to bubble. Stir in the 3 cups sugar.
From thejoyofanemptypot.com


A UNIQUE & DELICIOUS RECIPE FOR APRICOT JAM - A GIRL DEFLOURED
Put sugar into a food processor fitted with the steel blade attachment. Add lavender and pulse until lavender is finely chopped up and the sugar is infused with its fragrance. Sift dried lavender out of sugar with a fine-meshed sieve, and add sugar to the pot with the apricots.
From agirldefloured.com


APRICOT JAM RECIPE - THREE OLIVES BRANCH
2020-10-11 Chop them into large chunks. Place the apricots, sugar, and lemon juice in a medium saucepan. Bring the apricots to a boil over medium high heat. Reduce heat to medium and simmer to thicken, approximately 15 minutes. Use a potato masher or fork to mash the fruit as much or little as desired.
From threeolivesbranch.com


APRICOT FREEZER JAM RECIPE - HEALTHY WORLD CUISINE
2020-06-18 Add chopped apricots, honey, zest of lemon and fresh ginger into a pot and cook over low-medium heat for about 10 minutes or until the apricots start to break up and still have little chunks. If you do not like the texture with little chunks of tender apricots, just cook for a minute or 2 longer until smooth.
From hwcmagazine.com


RUSTIC APRICOT JAM RECIPE - SERIOUS EATS
2018-08-29 This recipe yields a very chunky, rustic jam that relies entirely on the fruit's natural pectin, in concert with sugar, lemon juice, and heat, to set perfectly. This jam works well with Blenheim apricots, or any other small, freestone apricot (apricots that have pits that pop out easily, rather than clinging to the flesh).
From seriouseats.com


SMALL BATCH LOW SUGAR APRICOT JAM - HAPPY FOODS TUBE
This small batch low sugar apricot jam is made from scratch and is pectin free! Use it as apricot glaze on cakes or simply spread on toast. 4 ingredients and less than an hour is all it takes to make this low sugar apricot jam. Actually, if we don’t count the water it’s only 3 ingredients! Plus there is no pectin added.
From happyfoodstube.com


APRICOT JAM RECIPE (ONLY 2 INGREDIENTS) - MOMSDISH
2021-07-31 Sterilize the Jars: Preheat the oven to 275°F. Thoroughly wash the jars and lids with soap and water. Place them in the oven for at least 20 minutes, or until they are completely dry. Remove and Fill Jars: Bring the jam to a final boil when the jars are about 5 minutes out from being fully sterilized.
From momsdish.com


APRICOT JAM RECIPE | LEITE'S CULINARIA
2019-08-18 Directions. Prepare three 8-ounce Mason jars, lids, and screwbands for canning per the manufacturer’s directions. Place the apricots and lemon juice in a large stock pot. Add the sugar. Let the mixture sit at room temperature, stirring occasionally, until the sugar is mostly dissolved, about 1 hour.
From leitesculinaria.com


QUICK APRICOT JAM - RECIPE - FINECOOKING
Preparation. In a wide, shallow pan, stir together the apricots and the sugar. Set the pan over medium-high heat and bring to a simmer, stirring often so the preserves don’t stick or burn. Simmer the jam until it’s thick but some chunks of fruit remain, 10 to 15 minutes. Stir in the lemon juice and remove the pan from the heat.
From finecooking.com


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