APRICOT PRESERVES
Apricot is one of my favorite jams, whenever I see decent apricots in the stores, I buy at least 4 pounds, and put this jam up, once or twice a year.
Provided by Tuck Burnette
Categories Very Low Carbs
Time 1h30m
Yield 50 serving(s)
Number Of Ingredients 5
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 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 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 CONSERVE
This delicious conserve is perfect for capturing the full flavour of apricots
Provided by Mary Cadogan
Categories Breakfast, Condiment
Time 55m
Yield 3 x 500g jars
Number Of Ingredients 5
Steps:
- Put a couple of small plates in the freezer. Halve and stone the apricots, chop the flesh, then put in a large pan with the apple juice. Crack some of the kernels to extract the nut inside (this is easy to do if you crack with the flat side of a heavy saucepan), then add them to the pan - this is optional, but gives extra flavour. Bring to the boil, reduce the heat and simmer for 10 mins, until the apricots are softened.
- Stir in the sugar and lemon juice, then stir well over a moderate heat to dissolve the sugar. Increase the heat and boil for about 20 mins until jam has set. Test by spooning a little jam onto one of your cold plates. After a moment push the jam with your finger; if the jam wrinkles, it is ready. If not, return to the boil for a further 5 mins, then test again.
- Remove from the heat, skim off any scum, then stir in the butter to dissolve any remaining scum. Cool for 10 mins, stir again, then ladle into warm sterilised jars. Seal, label, then store in the fridge for 4-6 weeks.
Nutrition Facts : Calories 57 calories, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar
More about "apricot conserve food"
FRESH APRICOT PRESERVE | RECIPES | DELIA ONLINE
From deliaonline.com
Cuisine BritishCategory Preserves, Delia's Summer CollectionServings 3-4Estimated Reading Time 2 mins
APRICOT CONSERVE - STUTE FOODS
From stute-foods.com
SMALL BATCH LOW SUGAR APRICOT JAM - HAPPY FOODS TUBE
From happyfoodstube.com
APRICOT HAMANTASCHEN - ONCE UPON A CHEF
From onceuponachef.com
SLOW COOKER DRIED APRICOT PRESERVES RECIPE - THE …
From thespruceeats.com
APRICOT JAM RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
FRUIT PRESERVES - WIKIPEDIA
From en.wikipedia.org
WILKIN & SONS TIPTREE APRICOT CONSERVE 340G - AMAZON.CA
WHAT ARE APRICOT KERNELS? - THE SPRUCE EATS
From thespruceeats.com
APRICOT RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
QUICK APRICOT CONSERVE WITH BRIE - FOOD24
From food24.com
APRICOT JAM RECIPE
From yummynotes.net
APRICOT CONSERVE - ASDA
From world.openfoodfacts.org
BEST-EVER APRICOT JAM RECIPE - TALL CLOVER FARM
From tallcloverfarm.com
APRICOT-CRANBERRY CONSERVE RECIPE - FOOD.COM
From food.com
HOW TO MAKE APRICOT JAM – AMARETTO OPTIONAL - THE GUARDIAN
From theguardian.com
APRICOT CONSERVE TRENDS, DATA AND ANALYTICS | TASTEWISE
From tastewise.io
23 APRICOT PRESERVES IDEAS | PRESERVES, APRICOT, FOOD
From pinterest.ca
FREDERICKSBURG CYCLISTS - CULPEPER - WARRENTON CENTURY
From bikefred.wildapricot.org
APRICOT JAM TARTS: A TRADITIONAL SWEET PASTRY YOU’LL BE MAKING MORE …
From thesouthafrican.com
APRICOT CONSERVE RECIPE - FOOD NEWS
From foodnewsnews.com
BEST COUNTRY APRICOT PRESERVE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
APRICOT CONSERVE - WILKIN & SONS
From world.openfoodfacts.org
APRICOT JAM - GOV
From www2.gov.bc.ca
APRICOT SHORTBREAD BARS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
APRICOT CONSERVE | BONNE MAMAN
From bonnemaman.co.uk
TIPTREE APRICOT CONSERVE (340G) - PACK OF 2 : AMAZON.CA: GROCERY ...
BONNE MAMAN - APRICOT JAM - SAVE-ON-FOODS
From saveonfoods.com
APRICOT CONSERVE - CLASSICFINEFOODS-UK.COM
GRANDESSA (ALDI, AU) - APRICOT CONSERVE - MYFITNESSPAL
From androidconfig.myfitnesspal.com
APRICOT JAM SUBSTITUTES - 8 TOP CHOICES - TASTYLICIOUS
From tastylicious.com
AGAR VS APRICOT JAM - IN-DEPTH NUTRITION COMPARISON
From foodstruct.com
CLASSIC APRICOT JAM: MOM’S RECIPE FROM “WAY BACK”!
From acanadianfoodie.com
APRICOT PRESERVES - SMUCKER'S
From smuckers.com
APRICOT RHUBARB CONSERVE RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
APRICOT JAM RECIPE - SIMPLYCANNING
From simplycanning.com
NATIONAL CENTER FOR HOME FOOD PRESERVATION | HOW DO I? JAM AND …
From nchfp.uga.edu
APRICOT JAM VS STRAWBERRY - IN-DEPTH NUTRITION COMPARISON
From foodstruct.com
RHUBARB APRICOT CONSERVE RECIPE BY FIX.AND.FREEZE.FOODS | IFOOD.TV
From ifood.tv
RECIPE OF THE DAY: FRENCH APRICOT JAM | FOOD | THE GUARDIAN
From theguardian.com
APRICOT-ORANGE CONSERVE | PRESERVING FOOD AT HOME
From preservingfoodathome.com
APRICOT CONSERVE
From trunc.ph
APRICOT PINEAPPLE PRESERVE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
APPLE APRICOT CONSERVE RECIPE BY FOOD.MASTER | IFOOD.TV
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love