Apricot Jam Pots Recipes

APRICOT JAM

Apricot Jam image

I love to save money, especially with my big family. So making my own jams and jellies is a favorite hobby of mine to share with my kids. This jam is not only fun to make, but it is also very delicious. There's nothing like your own fresh jam on toasted Italian bread.

Provided by Megan

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 2h

Yield 50

Number Of Ingredients 4

Ingredients

8 cups fresh apricots - peeled, pitted, and crushed
¼ cup lemon juice
6 cups white sugar
5 (1 pint) canning jars with lids and rings

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.

Nutrition Facts : Calories 105.1 calories, Carbohydrate 26.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 0.3 mg, Sugar 26.3 g

APRICOT JAM POTS

Apricot Jam Pots image

Cookie cup filled with apricot with coconut topping.

Provided by DOCSMGR

Categories Desserts Cookies

Time 1h25m

Yield 72

Number Of Ingredients 8

Ingredients

3 ½ cups all-purpose flour
2 cups butter, softened
1 cup confectioners' sugar
2 tablespoons cornstarch
24 ounces apricot preserves
3 cups sweetened flaked coconut
1 ½ cups white sugar
3 eggs

Steps:

Mix flour, butter, confectioners' sugar, and cornstarch together in a bowl until dough is just mixed; refrigerate until chilled, at least 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line 6 dozen miniature muffin cups with paper liners.
Roll dough into small balls and press each ball into the bottom and up the sides of each muffin cup. Fill each cup 3/4-full with apricot preserves.
Mix coconut, white sugar, and eggs together in a bowl; spoon over apricot filling, making sure to cover completely.
Bake in the preheated oven until topping is lightly browned, 25 to 30 minutes.

Nutrition Facts : Calories 130.7 calories, Carbohydrate 18.4 g, Cholesterol 21.3 mg, Fat 6.3 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 4.1 g, Sodium 51.9 mg, Sugar 11.1 g

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