How To Make Apricot Paste Recipes

APRICOT JAM

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.

HOW TO MAKE APRICOT PASTE

Steps:

• Add apricots and water to a large, preferably non-stick, saucepan.
• Bring almost to a boil, reduce heat and simmer until apricots are tender.
• Remove from heat and let cool slightly.
• Transfer to a food processor, or use an immersion blender.to puree the fruit. You should have about 5 cups of puree.
• Return puree to saucepan. Add sugar and lemon juice.
• Simmer mixture over low to medium-low heat until mixture thickens, stirring often to prevent scorching. This took me about 1 and ¼ hours.
• Thickened mixture will leave a clear space in the pan when you pull your spoon through it.
• Pour into a greased 8 x 8 pan and let cool.
• Let the paste dry at room temperature until the top is dry and no longer sticky. Remove from pan, invert and let the bottom dry. This may take anywhere from 2-3 days in an arid environment to a week or more. Alternatively, dry in a food dehydrator or set in the sun to dry (cover with cheesecloth to keep the bugs away!).
• Wrap in plastic wrap and store in the refrigerator for up to 4 months.

APRICOT JAM

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.

ANCHOVY PASTE

Steps:

• Using a mortar and pestle, pound the anchovies and butter until they resemble a smooth paste. You could also use a food processor.
• Stir in the breadcrumbs, spices and pepper and spoon the paste into a large ramekin. Cover and chill before serving.

MEDITERRANEAN APRICOT PHYLLO BITES

Steps:

• Place almonds and apricots in a food processor; cover and process until finely chopped. In a small bowl, combine 1 tablespoon butter, honey, lemon zest and extract; add almond mixture and stir until blended., Lightly brush one sheet of phyllo with remaining butter; place another sheet of phyllo on top and brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Cut the two layered sheets into three 14x3-in. strips., Place 1-1/2 teaspoons filling in lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal. Turn triangle and brush top with melted butter. Repeat., Place triangles on a greased baking sheet. Bake at 375° for 10-12 minutes or until golden brown. Cool on a wire rack. Sprinkle with confectioners' sugar.