BOOZY APRICOT JAM
The apricots for this jam should be fully ripe and juicy. For booze, you can either use apricot liqueur or apricot brandy, which will make the jam a tad less sweet than with liqueur. It is important to add the alcohol at the very end, otherwise it will evaporate during cooking.
Provided by bambi23
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 8h35m
Yield 144
Number Of Ingredients 4
Steps:
- Inspect 9 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.
- Finely chop apricots and measure; you should have 5 cups prepared fruit. Transfer apricots to a large saucepan over medium heat. Stir in pectin and slowly bring mixture to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil over high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
- Remove from heat and stir in the apricot brandy.
- Pack 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 44.1 calories, Carbohydrate 10.9 g, Fiber 0.2 g, Protein 0.2 g, Sodium 0.1 mg, Sugar 10.7 g
APRICOT BRANDY
My dad loved apricot brandy. He would have loved this recipe which I got from a community cookbook somewhere.
Provided by Darlene Summers
Categories Beverages
Time P8D
Yield 1 quart
Number Of Ingredients 3
Steps:
- Place ingredients (DO NOT MIX) in a 1/2 gallon flat topped glass jar.
- Turn jar twice a day for 8 days (allowing jar to sit on its top for half a day).
- Batch is ready.
- You may use the same apricots, more sugar, and vodka added to make another batch, but let second batch sit for 12 to 14 days.
APRICOT JAM WITH BRANDY
Make and share this Apricot Jam With Brandy recipe from Food.com.
Provided by Tisme
Categories < 4 Hours
Time 1h10m
Yield 2 kg
Number Of Ingredients 5
Steps:
- Halve the Apricots, and remove the stone. Crack one third of the stones and remove the kernels; Blanche by dipping into hot water.
- Place the Apricots, kernels, water and lemon juice into a pan and simmer until it is tender, test for pectin. When a satisfactory clot is formed, add the sugar (sugar is best warmed beforehand) stir until disolved then bring to boil and boil rapidly until setting point is reached stirring occasionally.
- Remove from the heat and immediately stir in the Brandy, remove any scum and pour into hot sterilized jars and cover.
APRICOT AND BRANDY JAM
This is a very yummy apricot jam, and it makes a lovely gift too. It is not difficult to make, but does take a bit of time. Since dried apricots are used instead of fresh ones, it is a good "snowy day" recipe.
Provided by Dee514
Categories Sauces
Time 12h40m
Yield 3 Half Pint Jars
Number Of Ingredients 6
Steps:
- Combine apricots and water in a bowl, cover, and let stand overnight, or until soft and well plumped (about 12 hours).
- Combine apricots and their soaking water in saucepan with the orange peel and juice and simmer for 5 minutes.
- Add the sugar and bring to boil, while stirring.
- Boil gently, stirring often, until the mixture is thick and shiny and begins to clear the sides of the pan when stirred.
- While mixture thickens, be sure to stir it continually but gently, so that the fruit does not burn or get squashed (about 30 minutes, but may vary).
- DO NOT ALLOW THE MIXTURE TO COOK DOWN TO A PUREE; it should retain good-sized bits of apricot.
- Remove the preserve from heat and stir in almond extract and brandy.
- Ladle into 3 half-pint canning jars, prepared in usual manner and seal with sterilized 2 piece screw-on lids.
- Cool and let mellow several weeks or more before serving.
APRICOT JAM
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
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.
APRICOT LAVENDER JAM
My trick to infuse the lavender aroma into the jam is to process a portion of the sugar with the lavender.
Provided by nch
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 8h35m
Yield 128
Number Of Ingredients 5
Steps:
- Combine 1/2 cup sugar and lavender blossoms in the bowl of a food processor; pulse until the lavender blossoms are finely chopped and the sugar is fragrant.
- Measure apricots; you should have 5 cups prepared fruit. Chop finely and place into a plastic or glass bowl with a tight-fitting lid. Add lavender sugar and lemon; mix well. Cover and refrigerate overnight.
- Inspect 8 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.
- Mix 1/4 cup of the remaining sugar and pectin together in a bowl; add to apricots. Transfer fruit mixture to a large saucepan and mix well. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Add the remaining sugar and stir well, scraping over the bottom of the pan, to fully dissolve the sugar. Cook for 1 minute, stirring constantly.
- Ladle apricot jam immediately 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 33.2 calories, Carbohydrate 8.4 g, Fiber 0.2 g, Protein 0.2 g, Sodium 0.1 mg, Sugar 8.2 g
APRICOT JAM
Make and share this Apricot Jam recipe from Food.com.
Provided by Stay in the Bay NZ
Categories For Large Groups
Time 1h30m
Yield 50 serving(s)
Number Of Ingredients 4
Steps:
- Crack a few apricot stones and remove kernels.
- Put apricots, kernels and water into a preserving pan. Cook slowly until fruit is pulpy.
- Add Sugar. Stir until dissolved.
- Boil briskly for 30 minutes or until setting point is reached.
- Remove the kernels and pour jam into sterilised jars.
- Makes about 10x350ml jars.
Nutrition Facts : Calories 212.2, Fat 0.2, Sodium 0.8, Carbohydrate 54.1, Fiber 1.1, Sugar 53, Protein 0.8
RHUBARB APRICOT JAM
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
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
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
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 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 BRANDY CHICKEN
This is a super simple quick recipe to make, it tastes wonderful and the sauce goes really well with the chicken. We all enjoyed it very much and both my son and husband thought it was moreish.
Provided by The Flying Chef
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large fry pan heat some oil, add chicken and brown well on both sides. Remove and set to one side.
- In the same pan add water, brandy, jam, stock and mustard stir to combine, mix a little water with the cornflour and add to sauce, stir until mixture thickens.
- Add sour cream, return chicken to pan cook for about 10-15 Min's over a low heat to cook chicken through, stir in tarragon. Remove chicken and slice thickly.
- To Serve: I served mine over celeriac mash drizzled with sauce and garnished with half an apricot.
Nutrition Facts : Calories 391.1, Fat 19.3, SaturatedFat 7.2, Cholesterol 107.9, Sodium 425.2, Carbohydrate 11.9, Fiber 0.2, Sugar 7.5, Protein 31.5
BRANDIED APRICOT TART
Canned apricots make this golden, buttery tart a wonderful option any time of year. I brush them with preserves and brandy, then sprinkle on almonds for a bit of crunch. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 450°. In a large bowl, combine flour and sugar. Cut in butter until crumbly. Add egg yolk. Gradually add milk, tossing with a fork until a ball forms., Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Bake 8-10 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350°., In a small saucepan, combine preserves and brandy; cook and stir over low heat until melted. Brush 2 tablespoons over crust. Arrange apricots over crust and brush with preserve mixture. , Bake 18-22 minutes longer or until crust is golden brown. Cool on a wire rack. Sprinkle with almonds. Serve with whipped cream if desired.
Nutrition Facts : Calories 468 calories, Fat 13g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 115mg sodium, Carbohydrate 85g carbohydrate (59g sugars, Fiber 4g fiber), Protein 4g protein.
APRICOT JAM BARS
Delicious, simple jam bars are made with a bit of almond flour for a nutty flavour and rustic texture.
Provided by DREVILFROG
Categories Desserts Cookies Bar Cookie Recipes
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line an 8x8-inch baking dish with parchment paper.
- Beat butter and caster sugar together in a bowl until smooth; beat in egg, almond extract, and vanilla extract.
- Whisk flour, almond flour, baking powder, and salt together in a bowl. Stir flour mixture into butter mixture until a smooth dough forms.
- Press 1/2 of the dough into the prepared baking dish. Spread apricot jam evenly over the dough. Drop remaining dough in small spoonfuls evenly over the jam.
- Bake in the preheated oven until golden, about 25 minutes. Allow to cool before cutting into squares and serving.
Nutrition Facts : Calories 307.3 calories, Carbohydrate 46.8 g, Cholesterol 43 mg, Fat 13 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 6.3 g, Sodium 253.7 mg, Sugar 27.7 g
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