Mock Apricot Jam Recipes

MOCK APRICOT JAM

Steps:

• Combine first 3 ingredients in large saucepan. Bring to a boil on medium heat.
• Boil uncovered for 5 minutes. Stir continually. Remove from heat, cool to room temperature.
• Add lemon juice and almond flavouring. Stir.
• Cool for 15 minutes.
• Fill containers. Cover.
• Store in refrigerator 8 to 10 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.

VERA'S APRICOT-ZUCCHINI JAM

Steps:

• Bring water and zucchini to a low boil and cook for 6 minutes.
• Add sugar, lemon juice, and pineapple.
• cook another 6 minutes.
• Add Jell-o powder and cook another 6 minutes.
• Pour into containers and freeze.