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
LEMON AND THYME APRICOT MARMALADE
I scoured the Internet to try to find a lemon and apricot marmalade using fresh apricots, but all I could find were recipes that used dried or had pectin added. So, I came up with this.
Provided by fay hutch
Categories Low Protein
Time 1h
Yield 5 1/2 1/2 pint jars
Number Of Ingredients 5
Steps:
- Before starting to cook anything, make sure the apricots are also chopped. This is a multitasking recipe!
- In a small sauce pan, simmer thyme and lemon seeds in 1 cup water 5 minute Remove thyme and keep water. Add lemon slices and lemon juice to water. Simmer on low 20 min uncovered.
- While the lemons are simmering, add sugar and 1/4 cup water to apricots in a large pot over medium heat. Cook until apricots are soft and start falling apart. It should be about the same amount of time the lemons are cooking. Add the lemons to the apricots, turn off heat, and let sit 10 minute.
- Bring mixture to a boil. Cook 10-12 minutes, stirring often.
- To preserve, use a RWB with 1/2 pint jars 10 minutes, then turn off heat and remove lid, let sit 5 minute.
Nutrition Facts : Calories 658.8, Fat 0.8, SaturatedFat 0.1, Sodium 5.4, Carbohydrate 168.2, Fiber 4.4, Sugar 162.9, Protein 2.9
APRICOT LEMON MARMALADE
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
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 PINEAPPLE MARMALADE
An old client gave me this great recipe and I have been making it for years. Passing the apricot halves through the large holes of a meat grinder makes quick work of the preparation for this absolutely delicious staple in our home. I make two batches every year, one cooked for 1 minute for a runnier marmalade for spooning over yogurt and mixing with Thai sweet chili sauce as a ham baste and the second batch cooks for 5 minutes for a thick marmalade for toast. It is a beautiful sunny orange colour that is most welcome during Vancouver's rainy fall and winter seasons.
Provided by Ronalynne
Categories Fruit
Time 1h20m
Yield 8 cups, 30-40 serving(s)
Number Of Ingredients 5
Steps:
- Rinse apricots, remove stems, cut or break in half and remove pits. Finely chop or run apricot halves through a meat grinder using the large holes; there should be about 8 cups. Place in a large pot with the pineapple and orange zest.
- Mix 1/4 cup sugar with pectin and stir into apricots. Bring to a boil over high heat. Add remaing 4 3/4 cups sugar. Return to a boil and boil for 1 - 5 minutes, depending on how firm you would like the marmalade to be (longer = thicker and stronger flavour).
- Remove from heat; stir and skim foam for 5 minutes (important step that removes unsightly foam and also prevents floating fruit in your marmalade). Ladle into warm sterilized canning jars leaving 1/4" headspace. Cap, seal and process ina water bath for 10 minutes. Makes about 8 cups.
APRICOT-LEMON STEAMED PUDDING WITH KUMQUAT MARMALADE
This warm dessert makes everyone happy on a cold winter night.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 15
Steps:
- Slice kumquats into 1/4-inch-thick pieces; remove seeds. Combine kumquats and granulated sugar in medium saucepan. Cook slowly over low heat, stirring often with wooden spoon, until kumquats start to release their juices, 10 to 15 minutes. Continue to cook over low heat, stirring often, until kumquats have softened and liquid has thickened slightly, 25 to 35 minutes. Transfer to small bowl.
- Combine apricots, brandy, 1/2 cup water, ginger, and zest of 1 lemon in medium saucepan. Cover; bring to boil over medium-high heat. Reduce to simmer, and cook until almost all liquid has evaporated, 15 to 20 minutes. Remove ginger; discard. Transfer to food processor; puree until smooth; set aside.
- Butter an 8-to-10-cup pudding mold and a circle of parchment paper that is 4 inches wider in diameter than the mold.
- In electric mixer, cream butter and brown sugar on medium speed until lightened, 1 to 2 minutes. Beat in eggs, one at time, until incorporated, 1 to 2 minutes with each addition. Add vanilla and remaining zest. Slowly beat in apricot puree. Sift flour, baking powder, and salt; add to apricot mixture in two additions, alternating with milk.
- Spoon about 3/4 cup kumquat marmalade into mold, arranging kumquats around sides of mold to follow pattern if there is one; reserve remaining marmalade. Pour in batter. Tap mold sharply down on counter to distribute batter evenly. Cover with parchment, and secure with rubber band; cover with foil. Place lid over foil onto mold. Place rack in stockpot, and set mold, lid side up, on rack. Pour in boiling water to halfway up side of mold. Cover, and bring to boil over high heat. Reduce to medium low, and steam 2 hours and 20 minutes. Remove; let sit 15 minutes. Uncover, invert mold onto a serving plate, and garnish with sliced kumquats, if desired. Serve pudding warm or at room temperature with dollop of creme fraiche or double cream and reserved marmalade on the side.
LEMON-APRICOT SANDWICHES
Apricot jam is pressed between lemony wafers for a dessert or snack that's dainty and delicious.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes 20
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Whisk flours, cornstarch, and salt in a medium bowl.
- Put butter, sugars, lemon zest, and 1 tablespoon lemon juice into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until fluffy, about 3 minutes. Reduce speed to low. Add flour mixture in 3 batches, mixing well after each addition. Cover dough with plastic wrap; refrigerate 30 minutes.
- Place cold dough between 2 pieces of parchment paper, and roll out to 1/8 inch thick. Transfer dough on parchment to a baking sheet; freeze 10 minutes.
- Using a fluted 1 7/8-inch round cutter, cut out dough; transfer to parchment-lined baking sheets. Reroll scraps, and cut out (you should have 40 rounds). Bake until pale golden, 10 to 11 minutes. Let cool slightly on sheets on wire racks. Transfercookies to racks to cool completely.
- Using a rubber spatula, press the jam through a fine sieve into a small bowl. Stir in remaining tablespoon lemon juice. Spread 1 teaspoon jam mixture on flat side of half of the cookies, and sandwich with the remaining cookies. Dust with confectioners' sugar.
APRICOT - LEMON JAM
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
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 ORANGE MARMALADE
Make and share this Apricot Orange Marmalade recipe from Food.com.
Provided by Dienia B.
Categories Low Protein
Time 1h30m
Yield 4 1/2 pints
Number Of Ingredients 3
Steps:
- Coarsely grate and keep the zest.
- Separate the orange segments.
- Combine orange segments (minus membranes), zest, apricots and sugar.
- Bring to a boil over medium heat.
- When mixture begins to boil, start mashing.
- Reduce the heat to maintain a low boil and cook for 15 minutes, stirring constantly--apricots like to burn.
- Hot pack and seal.
- Hot water bath 15 minutes.
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APRICOT LEMON MARMALADE | AUSTRALIAN WOMEN'S …
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Servings 2Total Time 2 hrsCategory Breakfast
- Remove and reserve seeds from unpeeled quartered orange and lemons. Put seeds and the 2 tablespoons of water in small bowl, cover; 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; simmer, covered, for 45 minutes. Transfer mixture to large heatproof bowl, cover. Stand fruit mixture and seed mixture, separately, overnight.
- Drain seeds over small bowl; reserve liquid, discard seeds. Measure fruit mixture; allow 1 cup (220g) sugar to each cup of fruit mixture. Return fruit mixture with reserved seed liquid to pan; bring to a boil. Add sugar; 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.
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