Dried Apricot Marmalade Food

DRIED APRICOT JAM

Dried apricot jam image

A delicious preserve made from storecupboard dried fruit- serve with hot buttered toast or present as a gift

Provided by Good Food team

Categories Condiment, Snack

Time 1h5m

Yield Makes 4 x 300g jars

Number Of Ingredients 3

Ingredients

500g whole dried apricot , chopped
juice 3 large lemons
1 ½kg jam sugar

Steps:

Put the apricots in a large pan, add 1.5 litres water, cover and leave overnight to soak.
Next day, place a small plate in the fridge to chill. Put the apricots and water on the hob, then add the lemon juice and bring to the boil. Reduce the heat, then simmer for 30 mins or until the apricots are tender and starting to break up.
Remove from the heat and add the sugar, stirring until it dissolves. Return to the heat and boil rapidly for 20 mins or until setting point is reached. To check this, remove the plate from the fridge, put a spoonful of jam onto the plate and pop it back in the fridge for a few mins - the jam should wrinkle when you push it with your finger. A sugar thermometer will also give you the setting point of jam, which is 105C.
Carefully pour the jam into hot sterilised jars, top with a disc of wax paper or baking parchment, seal with a lid, then leave to cool and set. The jam will last for 6 months unopened in a cool, dark cupboard.

Nutrition Facts : Calories 49 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar

DRIED APRICOT MARMALADE

Dried Apricot Marmalade image

A zesty, brightly-flavored marmalade. Overnight soaking not included in preparation time and cooking time is approximate. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Citrus

Time 1h5m

Yield 12 6 ounce jars

Number Of Ingredients 7

Ingredients

2 lbs dried apricots
1 dozen orange
1 grapefruit
3/4 cup lemon juice (fresh is best)
1 3/4 cups crushed pineapple
sugar
pine nuts (optional)

Steps:

Soak apricots in water overnight; drain and cut into pieces.
Peel citrus fruit and remove white pith.
Shred colored peel and chop fruit finely; add lemon juice and apricots.
Add pineapple.
Measure fruit and add an equal volume of sugar.
Cook until thick, stirring carefully to prevent scorching.
Add pine nuts, if desired.
Fill sterilized jars, cover and process in a boiling water bath for ten minutes to seal.

Nutrition Facts : Calories 276.2, Fat 0.6, Sodium 8.1, Carbohydrate 71.5, Fiber 9, Sugar 58.4, Protein 4.1

SHERRY ROSEMARY APRICOT JAM

Sherry Rosemary Apricot Jam image

Provided by Kardea Brown

Categories condiment

Time 2h25m

Yield 3 cups

Number Of Ingredients 7

Ingredients

24 ounces dried apricots (about 4 cups; see Cook's Note)
3 cups boiling water
3/4 cup dry sherry or white wine
4 sprigs fresh rosemary plus 1 teaspoon chopped fresh rosemary
1 teaspoon lemon zest plus 1/4 cup lemon juice
1.75 ounces powdered fruit pectin
4 cups granulated sugar

Steps:

Wash 2 pint jars (or a few half-pint jars) so that they are ready to go when your preserves are ready to be canned.
Add the apricots to the boiling water in a bowl along with 1/2 cup sherry and the rosemary sprigs. Let soak until the apricots are rehydrated, about 30 minutes. Strain the apricots, reserving 1/2 cup of the liquid. Add the apricots, reserved liquid and lemon zest to a large non-reactive pan. Stir in the pectin.
Bring the mixture to a boil and add the sugar, lemon juice, chopped rosemary and remaining 1/4 cup sherry. Boil until the sugar is dissolved and the jam is thick (you can check by spooning the jam onto the back of a wooden spoon; if you can run your finger through it without it spreading, it is good!) for 20 to 30 minutes.
Transfer the cooked jam to the jars. Let the jam cool to room temperature. Serve right away, or keep in the refrigerator for up to 2 weeks.

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