Apricot Citrus Preserves Recipes

APRICOT JAM RECIPE

Steps:

• Put a rack on the bottom of the canner and fill with enough water to cover the jars and bring to a simmer
• Add 6 empty 8 oz half pint jars to the simmering water & leave until ready to use. Bring a small pan of water to a simmer and put the jar lids in the hot water. Turn off heat.
• Cut the apricots in half and remove the pits
• In a large, deep stainless steel saucepan, combine apricots, sugar, and lemon juice.
• Over medium-high heat, using a wooden spoon and stirring constantly, bring the apricot mixture to a full rolling boil that cannot be stirred down.
• Stir in pectin, and boil hard for one minute, stirring constantly
• Remove from heat and skim off foam
• Remove hot jars from canner and ladle hot jam into jars, leaving a 1/4" head space. With a damp cloth or paper towel, wipe the jar rims to remove any spills. Top each jar with a lid, then thread the screw bands on until just finger tight.
• Return filled jars to the boiling water canner and process for 10 minutes
• Place jars on a towel on the counter and allow to cool
• Check the seals (see note below), label and store
• Wash jars in the dishwasher or by hand in hot soapy water

SMALL BATCH LOW SUGAR APRICOT JAM

Steps:

• Wash, half and pit the apricots. Throw them in a pot with wide bottom. Add water and simmer for 10 minutes, stirring almost constantly.
• After 10 minutes the apricots will turn into a mash. This is the time to add sugar and lemon juice. Stir and simmer on low heat for 40 minutes or until it thickens and the apricots are completely mushy. This way there is no need to run the mixture through a sieve at all.
• To see if the jam has thickened pour some of it onto a small plate that has been previously in the freezer. Let it cool down a bit. Now make a line through the jam with your finger. If the jam fills the space (the drawn line) it's not quite thick yet so continue simmering. If it doesn't, you can start filling your jars.
• Pour or spoon the jam into jars leaving about 0.4 inch (1 cm) free from the top. Seal with lids, turn up-side down and let them cool completely.
• To check if the lids are properly sealed simply tap/push down each lid. If it doesn't pop up or down, it's sealed. If the lid does pop up or down it's not air-tight. Place those in the fridge and eat within a week. The rest of them should last for several months.

APRICOT-CITRUS PRESERVES

Steps:

• Combine the apricots, raisins, oranges and lemon (both zest and juice), coriander, cinnamon, wine and water in a bowl; toss to combine thoroughly; leave overnight.
• The next day, put the fruit and liquid into a medium saucepan and bring to a simmer; simmer gently until the fruit is very tender, about 1 hour; add sugar and bring to a fast boil; boil about 12-18 minutes, or until a small amount of the fruit liquid, dropped onto a saucer and allowed to cool, wrinkles when your run your finger through it (this shows that the jam will 'set' once cool); stir in cashews, if using, and almond extract.
• You can put up the preserves in canning jars in the usual way, or just keep refrigerated.

APRICOT ORANGE VINAIGRETTE

Steps:

• Place all ingredients in a jar with a tight-fitting lid; shake well. Cover and refrigerate until serving.

APRICOT JAM

Steps:

• Mix apricots and lemon juice in a large pot; add sugar. Slowly bring to a boil, stirring until sugar dissolves. Cook and stir until apricot mixture thickens, about 25 minutes. Remove from heat and skim foam if necessary.
• Meanwhile, prepare jars, lids, and rings by cleaning and sterilizing in dishwasher or boiling water bath. Leave lids in simmering water until ready to seal jars.
• Ladle hot jam into hot sterilized jars, leaving about 1/4 inch of space on top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

EASY APRICOT-GLAZED SALMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Mix apricot preserves with mustard.
• Place salmon fillets on the prepared baking sheet. Brush 1/2 of the apricot mixture over top.
• Bake on the top rack of the preheated oven for 16 minutes. Pull from the oven and brush with remaining apricot mixture. Cook until salmon flakes easily with a fork, about 2 more minutes.

WINNING APRICOT BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.

APRICOT PRESERVES

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.