Homemade Raspberry Apricot Jam Recipes

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RASPBERRY JAM



Raspberry Jam image

In just under an hour and with only three ingredients, you can make a batch of raspberry jam that's bursting with flavor and color. We found that macerating the berries prior to cooking helps release more of their natural fruit pectin, eliminating the need for any additional thickener. Serve the jam on toast, as part of a cheese board or over yogurt or even ice cream.

Provided by Food Network Kitchen

Categories     condiment

Time 40m

Yield 2 1/2 cups

Number Of Ingredients 3

4 cups fresh raspberries (about four 6-ounce containers)
2 cups sugar
Zest of 1 lemon plus 1 tablespoon lemon juice

Steps:

  • Toss the raspberries, sugar and lemon zest and juice in a medium saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the raspberries 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. 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 25 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through it. If the jam 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, covered tightly. Jam will keep in the refrigerator up to 6 months.

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.

HOMEMADE RASPBERRY APRICOT JAM



Homemade Raspberry Apricot Jam image

Tart apricots temper raspberry's richness, enhancing the flavor of each. This jam is sure to become a family favorite.

Provided by Renee Pottle

Categories     Preserves

Time 1h5m

Yield 7 half-pints

Number Of Ingredients 3

7 cups raspberries
2 cups chopped apricots
6 cups sugar

Steps:

  • Add the apricots, raspberries, and sugar to a large Dutch oven.
  • TIP: At this point rub some butter around the top of the Dutch oven. The fat (butter) keeps the jam from boiling over. Boiled over jam is a real mess!
  • Slowly bring the mixture to a boil over medium heat (it took me about 30 minutes to get to this point), stirring until the sugar is dissolved.
  • Turn the heat up a little and cook rapidly (stirring often to prevent sticking) until the jam reaches the gelling point. For me this took about 17 more minutes.
  • TIP: Watch out for spitting. The closer the jam gets to the gelling point, the further it will spit - and it's hot!
  • Use the plate method to check for gelling or use a digital thermometer. Gelling is reached at 220 degrees or 8 degrees above the boiling point of water.
  • Spoon the hot jam into prepared jars, leaving ¼ inch headspace.
  • Wipe the lip of each jar with a damp paper towel, top the jars with a lid and a lid ring.
  • Process the jars in a water bath canner for 15 minutes. Remove and let cool completely.

RHUBARB APRICOT JAM



Rhubarb Apricot Jam image

Rhubarb and dried apricots are an excellent combination for jam, as the tartness of the rhubarb and the mellow taste of the apricots work well together. Pink rhubarb works best in this recipe, and the color is nicer than with green rhubarb as well. Weigh the rhubarb without the leaves for an accurate ratio.

Provided by nch

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

Time 8h55m

Yield 96

Number Of Ingredients 5

8 ounces dried apricots, finely chopped
boiling water to cover
2 pounds fresh rhubarb, finely chopped
2 ¾ cups white sugar
1 (1.75 ounce) package low-sugar pectin (such as Sure-Jell® Light)

Steps:

  • Place apricots in a heatproof bowl. Cover with boiling water and let stand for 5 to 10 minutes to soften. Drain and rinse, then drain again.
  • Combine apricots, rhubarb, and sugar in a pot. Cover and let stand at room temperature until fruits release their juices, 8 hours to overnight.
  • Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  • Bring apricot-rhubarb mixture to a boil over medium heat. Reduce heat to medium-low, cover, and simmer until rhubarb is tender and starts falling apart, about 3 minutes. Stir in pectin and bring mixture to a full rolling boil on high heat. Boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a ladle or a large spoon.
  • Pack rhubarb-apricot jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 31.5 calories, Carbohydrate 8.1 g, Fiber 0.4 g, Protein 0.2 g, Sodium 1.8 mg, Sugar 7.1 g

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

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

SURE.JELL FRESH APRICOT JAM



SURE.JELL Fresh Apricot Jam image

Use fresh fruit to prepare this delicious SURE.JELL Apricot Jam. Combine fruit, sugar, lemon juice and fruit pectin for your own homemade apricot jam.

Provided by My Food and Family

Categories     Home

Time 4h5m

Yield About 9 (1-cup) jars or 136 servings, 1 Tbsp. each

Number Of Ingredients 5

5 cups prepared fruit (about 3-1/2 lb. fully ripe apricots)
1/4 cup fresh lemon juice
7 cups sugar, measured into separate bowl
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine

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.
  • Finely chop unpeeled apricots. Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice.
  • Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Bring to full rolling boil and boil 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.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 11 g, Protein 0 g

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From jettskitchen.com


4-INGREDIENT HOMEMADE STRAWBERRY APRICOT JAM - ROXY'S KITCHEN
2014-07-23 Allow them to drip-dry for 15-20 minutes and then place them in a pan (or right on the rack) in the oven set to 225F (100C) to sterilize the jars. Leave them there until you are ready to pour the jam. Make sure the lids are clean and dry as well before using them. Carefully remove the jars from the oven. Pour the strawberry apricot jam into hot ...
From roxyskitchen.com


HOW TO MAKE APRICOT JAM WITHOUT PECTIN • CURIOUS CUISINIERE
2020-07-19 Canning the Jam. Using oven mitts, remove the hot jars from the oven. Ladle the hot jam into the hot jars, filling to ¼” of the top. ( ¼” is roughly the width of then nail on your little finger.) Wipe the rim of the jar with a damp towel to remove any sticky spillage. Top the jar with a hot lid and band.
From curiouscuisiniere.com


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