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
BRANDIED GINGER APRICOT JAM
Provided by Ann
Time 1h
Number Of Ingredients 7
Steps:
- Put all ingredients in a medium saucepan and stir to mix. Heat over medium heat, stirring occasionally, until the apricots have cooked down to a thickened jam consistency, about 30 - 45 minutes.
- Carefully pour the hot jam into hot, sterilized jars and use a clean cloth to wipe the rims clean. Put the lids on immediately, tighten the rings fully and (using a towel to handle the hot jars) set the jars upside down until the jars seal. If any of the jars do not seal, use those first! Label the jam and remove the rings before storing.
BOOZY PEACH JAM
Try this recipe for a luscious peach jam thickened by homemade pectin and spiked with a dash of brandy.
Provided by Leda Meredith
Categories Jam / Jelly
Time 55m
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Bring a large pot of water to a boil.
- Meanwhile, wash the peaches. Use a paring knife to cut a small "x" into the bottom end of each peach.
- Gently drop the peaches into the boiling water. (The "gently" part is to protect you, not the apricots: You don't want to get splattered with boiling water!) Don't try to crowd them all in because you want the water to be able to circulate freely around the pieces of fruit. After 1 minute, use a slotted spoon to remove the peaches to a colander to drain. Repeat with the remaining peaches.
- The brief blanching will have loosened the skins so that they are easy to strip away from the peach flesh. Once you have peeled all of the peaches, cut the flesh away from the pits into a large pot. Discard the peels and pits. Chop the peeled peaches. Transfer them to a large pot.
- Add the sugar, lemon juice, brandy and homemade pectin to the peaches.
- Cook the ingredients over high heat, stirring frequently, until the mixture reaches the gel point. Remove from the heat.
- Ladle the jam into clean canning jars (it is not necessary to sterilize the jars for this recipe). Leave 1/2-inch headspace between the surface of the jam and the rims of the jars. Wipe the rims of the jars clean with a damp paper or cloth towel (any food there could prevent a seal). Screw on the canning lids.
- Process the jars of boozy peach jam in a boiling water bath for 10 minutes (adjust the canning time if you live at a high altitude ).
Nutrition Facts : Calories 17 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 3 g, Fat 0 g, ServingSize 5 pints (160 servings), UnsaturatedFat 0 g
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 Jams and Jellies
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
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