Safta Rachels Fresh Apricot Preserves Recipes

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.

APRICOT VINAIGRETTE DRESSING

Steps:

• In a small bowl or jar, warm preserves in microwave for 20 seconds to liquify.
• Whisk in remaining ingredients until emulsified.
• Use immediately or store in refrigerator for up to 4 days. Allow to come to room temperature before using and shake well.

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.

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.
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RACHEL'S APRICOT FUDGE BISCUIT SLICE (UNBAKED)

Steps:

• Crush the biscuits and mix with the chopped apricots.
• In a pot melt the condensed milk, butter and brown sugar together (Do not boil).
• Mix with the biscuits & apricots.
• Press into a greased sponge roll/slice tin.
• Refrigerate and cut when cold.