Steamed Ginger Pudding With Apricot Jam Food

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APRICOT AND GINGER JAM



Apricot and Ginger Jam image

Make and share this Apricot and Ginger Jam recipe from Food.com.

Provided by emmzy123

Categories     Low Protein

Time 38m

Yield 7 Cups

Number Of Ingredients 5

8 cups chopped de-stoned apricots
4 cups white sugar
1/2 cup lemon juice
2 -3 tablespoons grated fresh ginger
1 tablespoon unsalted butter

Steps:

  • Wash, chop and de-stone apricots. Have jars sterilized in preparation.
  • Measure 8 cups of chopped apricots into a large stock pot, along with the 4 cups of sugar, 1/2 cup lemon juice, and grated ginger.
  • Bring to a boil over a high heat, stirring occasionally. Once at a rolling boil, turn down the heat to keep it at a controlled boil for 23 minutes, stirring often to prevent sticking. Note: It should be bubbling, not simmering. Start your timer when it begins to boil and at this stage add the 1 tablespoon of butter.
  • At the end of 23 minutes it should have reduced down to a thick, sticky consistency but will still slide easily off the spoon. Don't worry, it will thicken as it cools.
  • Jar while it is still warm and moves easily.

Nutrition Facts : Calories 552.5, Fat 2.4, SaturatedFat 1.1, Cholesterol 4.4, Sodium 3.6, Carbohydrate 136.7, Fiber 3.9, Sugar 131.9, Protein 2.8

STEAMED GINGER PUDDING WITH APRICOT JAM



Steamed Ginger Pudding with Apricot Jam image

Categories     Ginger     Side     Steam     Apricot     Boil

Yield serves 4

Number Of Ingredients 10

6 tablespoons unsalted butter, softened, plus more for the bowl and parchment
1/2 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground ginger
1/4 cup plus 2 tablespoons sugar
1 large egg
1/3 cup coarsely chopped candied ginger
1 tablespoon honey
1 tablespoon whole milk
1/4 cup plus 1 tablespoon apricot jam

Steps:

  • Butter a 5-cup heatproof pudding basin or mixing bowl. Cut a parchment circle to fit top of bowl; butter. Fill a large pot fitted with a steamer or pasta insert with enough water to come halfway up bowl (test this with an empty bowl); set aside.
  • Stir together flour, baking powder, and ground ginger in a small bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in egg. Reduce speed to low. Add flour mixture in 3 batches. Add chopped ginger, honey, and milk; mix until just combined.
  • Spoon jam into bottom of prepared bowl. Pour batter on top; smooth with a spatula. Cover bowl with prepared parchment, buttered side down. Place a tea towel on top; secure with kitchen twine. Tie opposing corners of towel on top of bowl.
  • Bring water in prepared pot to a boil over medium-high heat. Carefully lower pudding bowl into steamer; cover pot. Reduce heat to medium-low. Steam 2 hours, checking occasionally to make sure water doesn't completely evaporate. Transfer to a wire rack; remove towel and parchment. Let cool 10 minutes. Run a small knife around edge of bowl; invert pudding onto a plate. Serve warm.

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