Apricot Carrot And Goji Berry Marmalade Food

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.

APRICOT GLAZED CARROTS

Steps:

• Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain.
• Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley.

CARROTS WITH APRICOT PRESERVES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Bring carrots and water to a boil in a saucepan over high heat. Reduce heat to medium, cover, and steam until the carrots are just tender, about 5 minutes.
• Meanwhile, stir together the apricot preserves, cornstarch, dried apricots, and raisins in a saucepan. Place over medium heat, and cook until the mixture bubbles, thickens, and turns clear, 2 to 3 minutes.
• Once the carrots have cooked, drain, and stir into the apricot preserves. Pour into a baking dish, and bake in preheated oven until the sauce has thickened further, and turned light brown, about 15 minutes.

APRICOT CARROTS

Steps:

• Cook carrots, covered, in a small amount of boiling salted water for about 8 minutes or until tender.
• Drain thoroughly, return to saucepan.
• Combine butter, jam, lemon juice, salt and mace.
• Pour over cooked carrots.
• Cook, stirring constantly until carrots are evenly glazed and heated through.

CARROT MARMALADE

Steps:

• Cook 2 cups ground carrots with juice of 1 orange and 1 lemon; grate both rinds.
• Add 3/4 cup water and 4 cups sugar, simmer slowly 30 minutes.
• Pour in jelly glasses and seal.

SWEET CARROT MARMALADE

Steps:

• In a large, deep stainless steal saucepan, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, cloves, and nutmeg.
• Bring to a boil over high heat, stirring frequently.
• Reduce heat, cover and boil gently 20 minutes, stirring occasionally.
• Remove from heat and whisk in pectin until dissolved.
• Bring to a boil over high heat, stirring frequently.
• Add sugar all at once, and return to a full rolling boil, stirring constantly.
• Boil hard, stirring constantly, for 1 minute.
• Remove from heat and skim off foam.
• Ladle into 6 (8 oz.) hot canning jars, leaving 1/4 inch headspace.
• Wipe jar lips clean and seal jars with canning lids.
• Place jars in large pot or canner, ensuring that they are completely covered with water.
• Bring to a boil and process 10 minutes.
• Wait 5 minutes, then remove jars, cool and store.