APRICOT ROSEMARY JAM
This jam uses only fresh apricots, sugar, and fresh rosemary. You do not need a special canner for this recipe.
Provided by threeovens
Categories Fruit
Time 1h
Yield 7 8 oz jars
Number Of Ingredients 4
Steps:
- In a large bowl, combine apricots, rosemary and sugar; mix well and let sit about 30 minutes until juices form at the bottom of the bowl.
- Transfer the mixture, with juices, to a large pot and heat over medium high.
- Once mixture begins to boil, reduce heat to medium and cook, while stirring often, until apricots are soft and begin to lose their shape, about 30 minutes, or more (they should not have darkened significantly).
- Add a little water (up to a cup) if mixture starts sticking.
- Press apricots through a ricer or fine mesh strainer and return to pot; discard solids.
- Taste for sweetness and add sugar if needed; cook jam a few minutes more to dissolve any added sugar (flavor mellows as it cools).
- While still hot, ladle jam into hot, sterilized canning jars, leaving about 1/4 inch head space at the top; remove air bubbles by running a nonmetallic utensil or skewer between the jar and the jam.
- Top with new, clean lids, close tightly, and let come to room temperature.
- Check seal by pressing down in center of lid, it should not spring up.
- Process any jars that have not sealed in a hot water bath for 15 minutes; retest.
- NOTE: To sterilize the empty jars, fill a large pot with water and bring to a boil over high heat, then reduce the heat so that the water is barely bubbling. Have ready seven 8-ounce canning jars with 2-piece lids. Immerse the pint jars in the canning kettle. Place the rings and lids in a separate small saucepan and cover them with hot water. Leave the jars and lids immersed while you cook the jam.
BAKED APRICOT ROSEMARY CHICKEN
Provided by Trisha Yearwood
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a medium saucepan over medium-low heat, heat the jam until melted, about 2 minutes.
- Transfer the jam to a large baking dish. Add the olive oil, mustard, honey, soy sauce, orange zest, crushed garlic, rosemary, 3/4 teaspoon salt and some pepper and mix until combined. Season the chicken with additional salt and pepper and add to the marinade. Gently flip until mixed and coated. Marinate in the refrigerator for at least 20 minutes or overnight.
- Preheat the oven to 375 degrees F.
- Bake until the chicken is cooked through and the juices run clear, about 30 minutes. Garnish with orange wedges if desired.
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.
CREEPY SPIDERS FILLED WITH APRICOT JAM AND CHOCOLATE ALMOND CROQUANT
Steps:
- For the apricot jam: In a medium saucepan, soak the apricots in the Sauternes until softened, about 30 minutes.
- Add the granulated sugar, the vanilla bean seeds, the scraped vanilla bean pod and 2 1/2 cups of water to the saucepan. Bring to a boil over medium heat. Lower to a simmer and continue to cook slowly until the apricots are very soft and the mixture is slightly caramelized, 1 hour or more.
- Add the lemon juice and lemon zest and simmer for 10 minutes more. Remove the saucepan from the heat and allow the mixture to cool.
- When cool, remove the vanilla bean pod and place the apricot mixture in a food processor and pulse until slightly chunky. Drain off the excess liquid, if there is any. Refrigerate the apricot jam in a covered container until ready to use.
- For the chocolate shells: Melt 24 ounces of the chocolate in a metal bowl set over a pan of simmering water fitted with a digital or chocolate tempering thermometer. Heat to 115 to 120 degrees F.
- Remove the bowl of chocolate from the heat and add the remaining 8 ounces of chocolate. Stir until all the added chocolate has melted. The temperature of the chocolate should be below 86 degrees F. If not, allow the chocolate to continue to cool, stirring frequently, until it reaches 85 to 86 degrees F.
- Place the bowl of chocolate over the simmering water again and reheat for a few seconds at a time, stirring well, until the temperature has risen to 87 to 91 degrees F. (Do not allow the temperature of the chocolate to exceed 91 degrees F, or you will have to repeat the procedure from the beginning.) Wipe any moisture from the underside of the bowl before proceeding.
- Ladle the tempered chocolate into a 24-cavity half-sphere polycarbonate chocolate mold, filling the cavities completely. Tap the mold on the table or countertop several times to release air bubbles in the chocolate. Invert the mold over a large, clean bowl and allow the excess chocolate to drip out. Scrape the drips with a large thin spatula or blade and then invert the mold again. Scrape once more, making sure to leave clean edges around each cavity in the mold.
- Scrape any leftover chocolate into one bowl. Reheat and maintain the temperature between 87 to 91 degrees F.
- Leave the shells to set at cool room temperature, or place the mold in the refrigerator for no more than 5 minutes to help the chocolate begin to set. Reserve the remaining tempered chocolate for the spider legs.
- For the chocolate almond croquant: In a small bowl, mix the almond butter with the dark chocolate. Set aside and keep warm.
- Place a small saucepan over medium heat for 1 to 2 minutes. Sprinkle in 2 tablespoons of the sugar. Allow the sugar to melt without stirring. Tilt the pan if necessary to help the sugar melt evenly. Add 2 or 3 additional tablespoons of sugar and allow it to melt. The sugar may begin to caramelize at this point. Raise or lower the heat as needed to control the melting and prevent the sugar from burning. Continue to add the sugar in increasing increments until it has all been incorporated. Make sure all the sugar has melted (you may stir gently at this point) and continue to heat until a slight smoking of the caramelized sugar occurs.
- Immediately remove the pan from the heat and add the butter. Stir the mixture until the caramel absorbs most of the butter. Reheat the caramel, if necessary, to keep it fluid.
- Reheat the almond butter and chocolate mixture if necessary. It should feel warm to the touch. Scrape the mixture onto a nonstick silicone mat and spread to a thickness of about 1/4-inch.
- Have ready 2 bench scrapers. Pour the caramelized sugar and butter mixture onto the top of the almond butter and chocolate mixture. Using the bench scrapers, fold the mixture over itself repeatedly. The more you mix, the smoother the texture will become. As you continue to fold, the mixture will begin to cool and will absorb any butter or chocolate that has leaked out.
- Quickly shape the croquant mixture evenly, cover it with another silicone baking mat and use a rolling pin to roll the croquant to 3/8-inch-thickness. Remove the mixture from the silicone mats and cut it into disks slightly smaller than your hollow chocolate shells.
- To assemble: Transfer the apricot jam to a disposable pastry bag and snip a small opening. Pipe the jam into the prepared chocolate shells, filling about halfway. Press a croquant disk into the mold, making sure to leave a slight headspace.
- Ladle the remaining tempered chocolate onto the top of the mold, filling in the headspace of each chocolate shell. Tap the mold a few times on the table to release air bubbles. Use a spatula or blade to scrape the excess chocolate from the top of the mold. Let set at cool room temperature for a minimum of 2 hours, or preferably overnight.
- Before unmolding the filled chocolate shells, place the mold in the refrigerator for 10 to 15 minutes. Well-tempered chocolate will contract as it sets and release cleanly. Remove from the refrigerator, flex the mold slightly, and carefully invert to release the chocolates. These will be your spider bodies.
- Arrange the spider bodies on a clean piece of parchment or wax paper. Transfer some of the remaining tempered chocolate to a small pastry bag and pipe a small mound of chocolate that touches each spider body. This will be the spider¿s head. Allow these to set until firm.
- Pipe spider legs onto a separate piece of parchment or waxed paper. When the legs are set, carefully remove them from the parchment paper and use the reserved tempered chocolate to attach the legs to the bodies.
ROSEMARY-APRICOT CHICKEN
Make and share this Rosemary-Apricot Chicken recipe from Food.com.
Provided by codeblusqrl
Categories Chicken Thigh & Leg
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°. Mix salt, rosemary, pepper and garlic. Rub mixture into chicken.
- Place chicken, meaty side up, in pan and bake for 25 minutes.
- Meanwhile, mix apricot jam, lemon juice, and mustard. Brush apricot mixture over chicken. Bake for 20 minutes longer or until juices run clear.
- serve.
Nutrition Facts : Calories 36, Fat 0.1, Sodium 402.6, Carbohydrate 9.4, Fiber 0.2, Sugar 5, Protein 0.2
APRICOT JAM
This jam is made without pectin and the list of ingredients couldn't be simpler. You will need a very large pot to prepare this in, as the jam boils up double in size during the early stages of cooking.
Provided by incdeb
Categories Fruit
Time 1h
Yield 10 cups, 80 serving(s)
Number Of Ingredients 3
Steps:
- Sterilize your canning jars by boiling for 10 minutes in a hot water canner.
- You will need 5 pint jars or 10 half-pints.
- Combine all ingredients in a large stock pot.
- Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves.
- Once mixture reaches a rolling boil, continue to boil it for 30 minutes, stirring frequently to prevent it from sticking.
- Remove from heat and fill jars, leaving 1/4 head space.
- Wipe rims clean and put the 2-piece metal canning lids in place.
- Process in boiling water canner for 10 minutes.
APRICOT-ROSEMARY GLAZED PORK LOIN
This takes only 10 minutes to prepare for the oven. It looks awesome when removed from the oven. The meat is very tender and the sauce provides a hint of orange and rosemary. The recipe is courtesy of Betty Crocker.
Provided by PaulaG
Categories Pork
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Remove any excess fat from the roast.
- Place roast in a 13x9-inch baking dish that has been sprayed with non-stick cooking spray.
- Sprinkle with salt and pepper.
- In a small saucepan, heat the preserves, sherry, rosemary and garlic over medium heat, stirring frequently.
- When thickened, spoon 1/4 cup mixture onto pork reserving remainder.
- Insert meat thermometer so tip is in center of thickest part of pork.
- Bake uncovered 1 hour 15 minutes to 1 hour 30 minutes or until the thermometer reads 155°F.
- Cover pork with foil and allow to stand 15 to 20 minutes or until thermometer reads 160°F.
- Cut roast into slices.
- Heat the reserved apricot mixture and serve with roast.
PEACH AND ROSEMARY JAM
This is a Martha Stewart recipe and I'm waiting for the peach season to kick in so that I can try this. Posting here for safekeeping.
Provided by Nabiha
Categories Fruit
Time 4h15m
Yield 1 quart
Number Of Ingredients 4
Steps:
- Halve and pit peaches, then cut into 1/2-inch-thick wedges. Transfer to a large bowl. Add lemon juice; toss. Add sugar and rosemary; toss. Cover; let stand, tossing every hour, for 4 hours (sugar should be completely dissolved).
- Put peach mixture into a large, wide pot. Bring to a boil over medium-high heat. Cook until liquid is syrupy, 12 to 13 minutes. Crush lightly with a potato masher, leaving one-quarter of the wedges intact. Skim foam from surface. Discard rosemary sprigs.
- Seal and process: Fill hot, sterilized 4-ounce jars with hot jam, leaving 1/4 inch space in each jar's neck. Wipe rims with a clean, damp cloth; cover tightly with sterilized lids and screw rings. Transfer jars, using tongs or a jar clamp, to the rack of a large canning pot filled with hot water, keeping jars upright; cover with water by 2 inches. (Jars should be spaced 1 inch apart and should not touch sides of pot.) Cover; bring to a boil. Process jars in gently boiling water 5 minutes. Transfer to a rack; let cool 24 hours. If lids pop back when pressed, they are not sealed; refrigerate immediately, and use within 1 month. Sealed jars can be stored in a cool, dark place up to 1 year.
Nutrition Facts : Calories 4228.8, Fat 3.4, SaturatedFat 0.3, Sodium 0.8, Carbohydrate 1087, Fiber 20.8, Sugar 1065.5, Protein 12.7
More about "sherry rosemary apricot jam food"
URBAN PRESERVING: APRICOT ROSEMARY JAM – FOOD IN JARS
From foodinjars.com
Estimated Reading Time 5 mins
APRICOT ROSEMARY JAM -SUNSET MAGAZINE
From sunset.com
DRIED APRICOT JAM - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
ROSEMARY APRICOT JAM | IN THE MOOD FOR FOOD
From inthemoodforfood.fr
Estimated Reading Time 2 minsTotal Time 4 hrs 10 mins
APRICOT ROSEMARY JAM RECIPE + GIVEAWAY | VINTAGE MIXER
From thevintagemixer.com
SMALL-BATCH CHERRY APRICOT JAM - GET THE GOOD STUFF
From goodstuff.recipes
EASY APRICOT JAM WITH ROSEMARY - KITCHEN PARADE
From kitchenparade.com
APRICOT GINGER ROSEMARY JAM - SBCANNING.COM - HOMEMADE …
From sbcanning.com
SHERRY AND APRICOT JAM RECIPES (16) - SUPERCOOK
From supercook.com
APRICOT ROSEMARY JAM - THE WASHINGTON POST
From washingtonpost.com
MAKE THESE: ROSEMARY APRICOT SHORTBREAD COOKIES - KITCHN
From thekitchn.com
SPICED APRICOT, ALMOND AND SHERRY-BAKED HAM - BETTER HOMES …
From bhg.com.au
RECEPT NA MARHUľOVý DžEM SHERRY ROSEMARY
From sk.fooddiscoverybox.com
APRICOT AND ROSEMARY JAM - RECIPES - ABC RADIO
From abc.net.au
ROSEMARY APRICOT BARS RECIPE {PERFECT FOR PARTIES!} - SAVORY SIMPLE
From savorysimple.net
APRICOT AND ROSEMARY JAM RECIPE | PROVENCE GURU
From provenceguru.com
SHERRY ROSEMARY APRICOT JAM RECIPE - FOOD NEWS
From foodnewsnews.com
SHERRY ROSEMARY APRICOT JAM | RECIPE | APRICOT JAM, APRICOT JAM …
From pinterest.com
SHERRY ROSEMARY APRICOT JAM
From pinterest.co.uk
APRICOT ROSEMARY JAM - POOLE PARTY OF 5
From poolepartyof5.com
SHERRY ROSEMARY APRICOT JAM
From pinterest.co.uk
APRICOT GINGER ROSEMARY JAM - SBCANNING.COM
From sbcanning.com
WINE PAIRING: SHERRY WITH FOOD - SHERRYNOTES
From sherrynotes.com
ORANGE AND APRICOT JAM WITH A HINT OF ROSEMARY
From merinoandtomatoes.com
APRICOT AND ROSEMARY JAM - NZ HERALD
From nzherald.co.nz
SHERRY ROSEMARY APRICOT JAM | RECIPE | FOOD NETWORK RECIPES, …
From pinterest.com
RECIPES WITH APRICOT PRESERVES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
390 JAMS, JELLIES, PICKLES & SAUCES IDEAS IN 2021 | RECIPES, COOKING ...
From pinterest.com
SHERRY ROSEMARY APRICOT JAM
From pinterest.co.uk
APRICOT AND (DUNEDIN) ROSEMARY JAM - BACK YARD FARMER
From backyardfarmer.co.nz
"TOO CUTE" BRUNCH | DELICIOUS MISS BROWN | FOOD NETWORK
From foodnetwork.com
APRICOT ROSEMARY JAM RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SOUR CHERRY APRICOT JAM – FOOD IN JARS
From foodinjars.com
APRICOT ROSEMARY JAM - SUNSET
From sunset.com
CLASSIC APRICOT JAM: MOM’S RECIPE FROM “WAY BACK”!
From acanadianfoodie.com
APRICOT ROSEMARY JAM - PLAIN.RECIPES
From plain.recipes
12 BEST SUBSTITUTE FOR APRICOT JAM WILL MAKE YOU SURPRISED
From richardpantry.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love