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.
SAFTA RACHEL'S FRESH APRICOT PRESERVES
My friend Kathy shared this recipe with me; I don't know the original source. This recipe is the most delicious preserves recipe I've found! I give jars as gifts on the holidays. It is well worth the time needed for preparation. If very firm fruit is used, the apricot halves will often still be intact when finished. If soft fruit is used, this will be a thick "jam" with lots of yummy bits of apricot.
Provided by Graciebonica
Categories Low Protein
Time 1h25m
Yield 5 8-oz. jars
Number Of Ingredients 4
Steps:
- Wash and dry apricots; halve and seed them.
- Place fruit in a large, non-reactive pot with heavy base.
- Pour sugar over apricots and cover; let stand several hours or preferably overnight to draw out juices.
- Bring mixture to a boil over medium heat, uncovered.
- Reduce heat to low and continue to boil very gently for 45 minutes, making sure that liquid is always bubbling and stirring often with a wooden spoon to keep preserves from sticking.
- Add butter during this time.
- Do not allow to scorch.
- Test preserves for consistency; drop a small amount of the mixture on a plate. The preserves should mound, not drip from the spoon. the fruit should still be chunky.
- For thick preserves, continue to cook until desired consistency is reached; approximately 20 minutes longer.
- If preserves become too thick, add a little water.
- Taste and correct sweetness with lemon juice if needed.
- Pour preserves into prepared half-pint canning jars; process in hot water bath canner for ten minutes.
- .
Nutrition Facts : Calories 714.6, Fat 1.4, SaturatedFat 0.3, Cholesterol 1, Sodium 5.4, Carbohydrate 180.3, Fiber 5.5, Sugar 175, Protein 3.8
APRICOT PRESERVE NUT BREAD
Make and share this Apricot Preserve Nut Bread recipe from Food.com.
Provided by Michele7
Categories Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Sift dry ingredients into a large mixing bowl.
- Add nuts, shortening, egg, preserves, and juice.
- Stir until mixture is dampened, but not smooth.
- Pour into a greased and floured loaf pan and bake at 350 for 55 minutes or until toothpick comes out clean.
RACHEL'S APRICOT FUDGE BISCUIT SLICE (UNBAKED)
This comes from my very good friend Rachel and is very easy to make. Be warned though that it is very tempting to eat the lot all on ones own....LOL
Provided by Jogreen
Categories Dessert
Time 13m
Yield 16-24 slices
Number Of Ingredients 5
Steps:
- Crush the biscuits and mix with the chopped apricots.
- In a pot melt the condensed milk, butter and brown sugar together (Do not boil).
- Mix with the biscuits & apricots.
- Press into a greased sponge roll/slice tin.
- Refrigerate and cut when cold.
Nutrition Facts : Calories 196.2, Fat 8.4, SaturatedFat 4.6, Cholesterol 19.4, Sodium 153.9, Carbohydrate 29, Fiber 1, Sugar 21, Protein 2.4
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