Apricot Lemon Jam Food

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APRICOT JAM



Apricot Jam image

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

8 cups fresh apricots - peeled, pitted, and crushed
¼ cup lemon juice
6 cups white sugar
5 (1 pint) canning jars with lids and rings

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



Apricot conserve image

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

1 ½kg apricot
200ml apple juice
1kg preserving sugar
juice 1 large lemon
knob of butter

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

APRICOT LEMON VERBENA JAM



Apricot Lemon Verbena Jam image

If you have a lemon verbena growing in your garden or on your porch, try this deliciously lemon-flavored apricot jam.

Provided by gartenfee

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 12h35m

Yield 4

Number Of Ingredients 4

3 ½ pounds very ripe fresh apricots, pitted and halved
4 ½ cups white sugar
1 cup fresh lemon verbena leaves, washed and patted dry
1 (1.75 ounce) package fruit pectin (such as Sure-Jell® Pectin Light for less or no sugar)

Steps:

  • Finely chop apricots.
  • Combine sugar and lemon verbena leaves in the bowl of a food processor; pulse until the leaves are fully incorporated in the sugar (the sugar will become light green).
  • Combine sugar-lemon verbena mixture and apricots in a large bowl. Cover and marinate in the fridge for 4 hours.
  • Inspect 4 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.
  • Transfer apricot-sugar mixture to a large pot and stir in pectin. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Cook for 1 minute, stirring constantly.
  • Ladle 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 1067.5 calories, Carbohydrate 269.9 g, Fat 1.7 g, Fiber 7.9 g, Protein 6 g, SaturatedFat 0.1 g, Sodium 5.1 mg, Sugar 261.1 g

APRICOT JAM



Apricot Jam image

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

2 pounds pitted, quartered apricots
1 3/4 cups sugar
Zest of 1 lemon plus 1 tablespoon lemon juice
1 teaspoon vanilla bean paste or 1/2 vanilla bean, split lengthwise and seeds scraped (see Cook's Note)

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 - LEMON JAM



Apricot - Lemon Jam image

Very tangy, not too sweet! Heaven must taste like this. Got this from the NPR website, with a story about going to pick the apricots at the orchard every summer. http://www.npr.org/templates/story/story.php?storyId=12195825 Note: I pack the apricot halves firmly into the measuring cup so they are bursting full when I measure them. If you don't pack them in as firmly, you might want to use a few more apricots. Also, a note about the serving size: this assumes you are using a tablespoon or so as a serving to spread on a piece of bread. In my experience, this recipe makes just less than a pint of jam.

Provided by Susiecat too

Categories     Lemon

Time 1h15m

Yield 1 pint, 32 serving(s)

Number Of Ingredients 3

4 cups apricots, halved and pitted
1 cup sugar
1 lemon, juice and zest of

Steps:

  • Don't worry about the skin, which disappears in the course of cooking.
  • Bring to a boil, lower heat, and cook until the mixture turns a bit darker and looks like jam when you let it dribble off a spoon (about 45 to 60 minutes.).
  • Stir it frequently enough that it doesn't stick to the bottom of the pot.
  • You can skim off the lighter colored stuff that rises to the top if you want, otherwise it seems to just disappear after a while.
  • Wash and can according to canner instructions.
  • Or, keeps well in refrigerator only, about 2-3 months, or in freezer, up to 12 months.

APRICOT LEMON MARMALADE



Apricot Lemon Marmalade image

Make and share this Apricot Lemon Marmalade recipe from Food.com.

Provided by NoraMarie

Categories     Low Protein

Time 3h

Yield 7 jars, 7 serving(s)

Number Of Ingredients 6

1 large orange
2 large lemons
2 tablespoons water
1 2/3 cups dried apricots
7 cups water, extra
9 cups sugar

Steps:

  • Remove and reserve seeds from unpeeled quartered orange and lemon.
  • Put seeds and 2 tablespoons of water in small bowl. Cover and set aside.
  • Blend or process chopped orange, lemons and apricots, in batches, until finely chopped.
  • Combine fruit mixture with the extra water in large saucepan; bring to a boil.
  • Reduce heat and simmer, covered, 45 minutes.
  • Transfer mixture to large heatproof bowl; cover.
  • Stand fruit mixture and seed mixture, separately, overnight.
  • Drain seeds over small bowl; reserve liquid and discard seeds.
  • Measure fruit mixture and allow 1 cup sugar to each cup of fruit mixture.
  • Return fruit mixture with reserved seed liquid to pan; bring to a boil.
  • Add sugar and stir over heat, without boiling, until sugar dissolves.
  • Boil, uncovered, stirring occasionally, about 30 minutes or until marmalade jells when tested.
  • Stand 5 minutes.
  • Pour hot marmalade into hot sterilised jars, seal while hot.

Nutrition Facts : Calories 1089.1, Fat 0.3, Sodium 13.4, Carbohydrate 281.8, Fiber 3.6, Sugar 276.2, Protein 1.6

APRICOT AND GINGER JAM



Apricot and Ginger Jam image

Make and share this Apricot and Ginger Jam recipe from Food.com.

Provided by emmzy123

Categories     Low Protein

Time 38m

Yield 7 Cups

Number Of Ingredients 5

8 cups chopped de-stoned apricots
4 cups white sugar
1/2 cup lemon juice
2 -3 tablespoons grated fresh ginger
1 tablespoon unsalted butter

Steps:

  • Wash, chop and de-stone apricots. Have jars sterilized in preparation.
  • Measure 8 cups of chopped apricots into a large stock pot, along with the 4 cups of sugar, 1/2 cup lemon juice, and grated ginger.
  • Bring to a boil over a high heat, stirring occasionally. Once at a rolling boil, turn down the heat to keep it at a controlled boil for 23 minutes, stirring often to prevent sticking. Note: It should be bubbling, not simmering. Start your timer when it begins to boil and at this stage add the 1 tablespoon of butter.
  • At the end of 23 minutes it should have reduced down to a thick, sticky consistency but will still slide easily off the spoon. Don't worry, it will thicken as it cools.
  • Jar while it is still warm and moves easily.

Nutrition Facts : Calories 552.5, Fat 2.4, SaturatedFat 1.1, Cholesterol 4.4, Sodium 3.6, Carbohydrate 136.7, Fiber 3.9, Sugar 131.9, Protein 2.8

APRICOT ALMOND CINNAMON JAM



Apricot Almond Cinnamon Jam image

I just made this up. I wanted something different than the usual apricot jam so I added some almond extract and cinnamon. When you open the jar you can smell the almond but it isn't overpowering. They both are mostly a background taste. It is a softer jam but not syrupy. Great on bread with peanut butter. UPDATE: It did jell up after about a month.

Provided by tasb395

Categories     Lunch/Snacks

Time 40m

Yield 7 half pints

Number Of Ingredients 6

5 cups apricots, chopped
1 (57 g) box Certo, pectin crystals
5 cups sugar
2 teaspoons almond extract
1/8 teaspoon cinnamon
1/4 teaspoon butter or 1/4 teaspoon margarine

Steps:

  • Pit, do not peel ripe apricots. Finely chop or pulse in food processor.
  • In a large saucepan stir together prepared fruit and Certo Crystals.
  • Bring to a boil over high heat.
  • Add all the sugar, almond extract, cinnamon and butter.
  • Return to a hard boil for 1 minute.
  • Remove from heat. Stir and skim any foam to prevent floating fruit. Pour into warm sterilized jars to 1/4 inch from rim. Cover with lids and screw rings on tightly.
  • Notes: I process my jam in a boiling water bath, for 5 minutes, to ensure the seals. One year I didn't and had to throw out a lot of jam because the seals failed.
  • To sterilize I wash and rinse jars, lids and rings. I put the jars and rings on a cake pan in a 225°F oven before I start. I simmer the lids in water.
  • Times are a estimate; it took about 1/2 hour from start to finish.

Nutrition Facts : Calories 640.7, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.4, Sodium 20.2, Carbohydrate 163.5, Fiber 3.1, Sugar 153.6, Protein 1.7

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