APRICOT AMARETTO JAM
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
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 AMARETTO JAM
Make and share this Apricot Amaretto Jam recipe from Food.com.
Provided by NoraMarie
Categories < 60 Mins
Time 50m
Yield 2 1/2 cups, 10 serving(s)
Number Of Ingredients 8
Steps:
- Place apricots and water in medium bowl, cover and let stand overnight.
- Combine apricot mxture and rind in large saucepan; bring to a boil.
- Reduce heat and simmer uncovered about 10 minutes or until apricots are soft.
- Add juices and sugar; stir over heat without boiling until sugar dissolves. Boil, uncovered, stirring accasionally about 30 minutes or until jam jells when tested. Stir in almonds and liqueur.
- Pour hot jam into hot sterilised jars, seal while hot.
Nutrition Facts : Calories 192.5, Fat 2.9, SaturatedFat 0.2, Sodium 3.2, Carbohydrate 42.6, Fiber 2.3, Sugar 39, Protein 2.1
APRICOT AMARETTO JAM
The addition of Amaretto liqueur adds a depth of flavor to basic apricot jam.
Provided by Deborah
Categories Canning & Preserving
Number Of Ingredients 4
Steps:
- Combine the apricots, sugar and lemon juice in a heavy saucepan and cook over medium heat stirring often until the sugar melts.
- Once the sugar has melted, bring the mixture up to a boil and cook uncovered stirring often.
- After 5 minutes the mixture will seem very watery but just continue to cook the mixture at a slow boil.
- As it cooks, skim off any foam that comes to the top.
- After another 15 minutes or so the mixture should thicken up.
- The mixture will continue to thicken as it cools.
- Remove from the heat and stir in your amaretto.
- Sterilize your jars and lids and while still hot fill with the jam leaving about a 1/2 inch headspace.
- Place lids onto the jars and boil in a water bath with jars covered by 3 inches of water for 10 minutes.
- Turn off the heat and let sit an additional 5 minutes before removing from the water bath.
- Place the jars on counter and let sit untouched for 6 hours before storing.
- Refrigerate after opening.
TRICOLOR COOKIES
The Tricolor Cookie, or Rainbow Cookie, is a nearly ubiquitous part of the traditional American-Italian dessert platter, and it happens to be Renato's favorite snack. Our version of the cookie incorporates our bakery's colors (brown, white, and orange) instead of the red, white, and green used to evoke the Italian flag in the original cookie. We've also tweaked the amounts of marzipan and added some orange zest for a citrus zing. The layers are sandwiched together with an apricot-amaretto jam and topped off with a glossy dark chocolate glaze for a modern spin on an old-school classic.
Provided by patriciamercer84
Categories Dessert
Time 1h15m
Yield 20 cookies, 10 serving(s)
Number Of Ingredients 15
Steps:
- 1. Preheat the oven to 350° Fahrenheit.
- 2. Butter three 8-inch square baking pans.
- 3. Line the bottom of each pan with parchment paper and butter the parchment.
- 4. Dust with flour and knock out the excess flour.
- 5. Sift the flour and salt together in a small bowl and set aside.
- 6. In the bowl of an electric mixer fitted with the paddle attachment, beat the almond paste, sugar, and almond extract together until small crumbs form.
- 7. Add the butter and beat on high speed until the mixture is combined.
- 8. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated.
- 9. Add the orange zest and beat until combined.
- 10. Add the flour mixture in three parts, beating on low speed after each addition until combined.
- 11. Divide the batter among three small mixing bowls.
- 12. In the first bowl, add a few drops of orange food coloring to the batter, and mix well.
- 13. Continue to add a few drops of food coloring and mixing until the batter is medium orange in color.
- 14. In the second bowl, add the cocoa powder to the batter and whisk until fully incorporated.
- 15. Leave the third bowl plain.
- 16. Pour each batter into a prepared pan and smooth the tops.
- 17. Bake the layers for 12 to 15 minutes or until a toothpick inserted in the center of each layer comes out clean.
- 18. Transfer the pans to a wire rack and cool for 20 minutes.
- 19. Invert the cakes onto the rack, remove the pans, and let cool completely.
- 20. Remove the parchment.
- MAKE THE FILLING.
- In a small saucepan over low heat, stir the jam and amaretto until warmed through and completely blended, 3 to 5 minutes.
- ASSEMBLE THE TRICOLOR COOKIES.
- 1. Place the chocolate layer on a serving rack and evenly spread half of the apricot jam over the top.
- 2. Top with the plain (or white) layer and spread with the remaining apricot filling.
- 3. Top with the orange layer and let the layers sit in the refrigerator for 5 minutes (or while you make the chocolate glaze).
- MAKE THE GLAZE.
- 1. In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter.
- 2. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth.
- 3. Remove the bowl from the pan and stir for 30 seconds to cool slightly.
- 4. Spread the glaze over the top of the bar cookies, completely covering the orange layer (some glaze may spill down the sides of the cake).
- 5. Place the tray in the refrigerator until the chocolate topping completely sets (about 1 hour).
- 6. Remove the tray from the refrigerator, wait 30 minutes for the chocolate to warm up, and cut into 20 individual squares or use a small cookie cutter to create your own shapes.
- 7. The bars can be stored in the refrigerator, tightly covered, for up to 4 days.
Nutrition Facts : Calories 567.4, Fat 39.5, SaturatedFat 21.2, Cholesterol 124.5, Sodium 97.7, Carbohydrate 54.7, Fiber 4.6, Sugar 31, Protein 7.9
APRICOT AMARETTO SAUCE
Steps:
- Melt the butter in a sauce pan. Add the jam and allow it to melt into the butter. Add the amaretto and blend in. Let simmer for 5 minutes.
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