APRICOT JAM WITH LEMON BALM
Lemon balm leaves add a subtle lemon flavor to jam, it's not quite as pungent as lemon verbena.
Provided by sophie
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT8h30m
Yield 128
Number Of Ingredients 5
Steps:
- Measure apricots after preparation; you should have 5 cups prepared fruit.
- Combine apricots, sugar, and lemon juice in a large plastic or glass bowl; mix well. Cover and refrigerate 8 hours to overnight.
- Inspect 7 to 9 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Transfer apricot mixture and all of the accumulated juice to a large saucepan. Stir in pectin and slowly bring to a full rolling boil that does not stop bubbling when stirred. Cook for 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
- Remove from heat and stir in lemon balm leaves.
- Ladle apricot jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 48.7 calories, Carbohydrate 12.4 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 0.1 mg, Sugar 12.1 g
FRENCH LEMON-APRICOT TART
If you like the tang of citrus, you'll love this lemon tart. The apricot preserves on top add a nice bit of sweetness. -Peggy Lunde, Costa Mesa, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place the flour, confectioners' sugar, butter and salt in a food processor. Cover and pulse until mixture resembles coarse crumbs. Add egg yolk, processing just until mixture forms a soft dough. Shape into a ball, then flatten into a disk. Wrap and refrigerate for at least 1 hour. , Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Bake at 400° until golden brown, 10-12 min. Cool on a wire rack. Reduce heat to 325°., In a small heavy saucepan over medium heat, whisk the eggs, lemon juice, sugar and lemon zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust. Bake for 8-10 minutes or until set. Cool on a wire rack. , Spread preserves over tart. Garnish with mint if desired. Refrigerate leftovers.
Nutrition Facts : Calories 200 calories, Fat 8g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 100mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 0 fiber), Protein 3g protein.
APRICOT LEMON VERBENA JAM
If you have a lemon verbena growing in your garden or on your porch, try this deliciously lemon-flavored apricot jam.
Provided by gartenfee
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 12h35m
Yield 4
Number Of Ingredients 4
Steps:
- Finely chop apricots.
- Combine sugar and lemon verbena leaves in the bowl of a food processor; pulse until the leaves are fully incorporated in the sugar (the sugar will become light green).
- Combine sugar-lemon verbena mixture and apricots in a large bowl. Cover and marinate in the fridge for 4 hours.
- Inspect 4 jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Transfer apricot-sugar mixture to a large pot and stir in pectin. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Cook for 1 minute, stirring constantly.
- Ladle apricot jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 1067.5 calories, Carbohydrate 269.9 g, Fat 1.7 g, Fiber 7.9 g, Protein 6 g, SaturatedFat 0.1 g, Sodium 5.1 mg, Sugar 261.1 g
LEMON-APRICOT SANDWICHES
Apricot jam is pressed between lemony wafers for a dessert or snack that's dainty and delicious.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes 20
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Whisk flours, cornstarch, and salt in a medium bowl.
- Put butter, sugars, lemon zest, and 1 tablespoon lemon juice into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until fluffy, about 3 minutes. Reduce speed to low. Add flour mixture in 3 batches, mixing well after each addition. Cover dough with plastic wrap; refrigerate 30 minutes.
- Place cold dough between 2 pieces of parchment paper, and roll out to 1/8 inch thick. Transfer dough on parchment to a baking sheet; freeze 10 minutes.
- Using a fluted 1 7/8-inch round cutter, cut out dough; transfer to parchment-lined baking sheets. Reroll scraps, and cut out (you should have 40 rounds). Bake until pale golden, 10 to 11 minutes. Let cool slightly on sheets on wire racks. Transfercookies to racks to cool completely.
- Using a rubber spatula, press the jam through a fine sieve into a small bowl. Stir in remaining tablespoon lemon juice. Spread 1 teaspoon jam mixture on flat side of half of the cookies, and sandwich with the remaining cookies. Dust with confectioners' sugar.
APRICOT - LEMON JAM
Very tangy, not too sweet! Heaven must taste like this. Got this from the NPR website, with a story about going to pick the apricots at the orchard every summer. http://www.npr.org/templates/story/story.php?storyId=12195825 Note: I pack the apricot halves firmly into the measuring cup so they are bursting full when I measure them. If you don't pack them in as firmly, you might want to use a few more apricots. Also, a note about the serving size: this assumes you are using a tablespoon or so as a serving to spread on a piece of bread. In my experience, this recipe makes just less than a pint of jam.
Provided by Susiecat too
Categories Lemon
Time 1h15m
Yield 1 pint, 32 serving(s)
Number Of Ingredients 3
Steps:
- Don't worry about the skin, which disappears in the course of cooking.
- Bring to a boil, lower heat, and cook until the mixture turns a bit darker and looks like jam when you let it dribble off a spoon (about 45 to 60 minutes.).
- Stir it frequently enough that it doesn't stick to the bottom of the pot.
- You can skim off the lighter colored stuff that rises to the top if you want, otherwise it seems to just disappear after a while.
- Wash and can according to canner instructions.
- Or, keeps well in refrigerator only, about 2-3 months, or in freezer, up to 12 months.
LEMON BREAD WITH APRICOTS
Slices of this citrusy apricot bread will add a special touch to any breakfast or brunch. It takes only 20 minutes to mix and put in the oven.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 3h30m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease bottom only of 9x5-inch (1 1/2-quart) glass loaf dish with shortening or cooking spray.
- In large bowl, mix flour, baking powder and salt. In medium bowl, beat eggs and granulated sugar with wire whisk. Stir in milk, butter, 2 teaspoons lemon peel and the apricots. Using rubber spatula, fold wet ingredients into dry ingredients just until moistened (batter may be slightly lumpy; do not overmix). Pour into dish.
- Bake 1 hour or until golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
- In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over bread. Garnish with lemon peel strips. Cut with serrated knife.
Nutrition Facts : Calories 240, Carbohydrate 36 g, Cholesterol 140 mg, Fat 1 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 20 g, TransFat 0 g
COUSCOUS SALAD WITH DRIED APRICOTS AND PRESERVED LEMON
While summer is still with us, you can serve any vegetable-laden dishes you've been enjoying all season alongside your meat. Or for something different, I offer a couscous and dried apricot salad dressed with preserved lemon and plenty of herbs. If you can't find any preserved lemons, and can spare a few weeks, here's a recipe to make them yourself.
Provided by Melissa Clark
Categories easy, quick, salads and dressings
Time 15m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add couscous and cook until just tender, 4 to 6 minutes. Drain.
- Meanwhile, in a small dry skillet, toast cumin seeds until fragrant, 1 to 2 minutes. Lightly crush them using a mortar and a pestle (or use the flat side of a heavy knife and a cutting board). Add to a bowl with the warm couscous, vinegar, salt and pepper and toss well. When the couscous is cool, add remaining ingredients and mix well. Taste and add more salt, lemon juice or oil if needed. Garnish with pistachio nuts if desired.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 10 grams, Carbohydrate 40 grams, Fat 12 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 126 milligrams, Sugar 5 grams
APRICOT LEMON WARMER
Make and share this Apricot Lemon Warmer recipe from Food.com.
Provided by Sydney Mike
Categories Beverages
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In medium saucepan, combine all ingredients.
- Bring to boil, then reduce heat, cover & simmer 20 minutes before serving.
Nutrition Facts : Calories 157.6, Fat 0.2, Sodium 5.8, Carbohydrate 40.9, Fiber 1.2, Sugar 38.8, Protein 0.8
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- Perfect Oatmeal Cookies with Dried Apricots. These oatmeal cookies with dried apricot are some of the best homemade cookies you can make. Fresh, warm, and straight out of the oven, how could you resist that?
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