QUICK AND EASY DRIED APRICOT JAM
Bursting with flavor, Dried Apricot Jam is easy to make in the cool months and perfect for Christmas gifts. No pectin is required and the jam is ready in 35 minutes. It is perfect for using up dried apricots you have on hand or to make as a special gift for Christmas, Mother's Day or a birthday. This recipe makes 1 1/2 pints.
Provided by Mirlandra Neuneker
Categories caning
Time 35m
Number Of Ingredients 4
Steps:
- With a kitchen scissors, cut two apricots in half at a time. Cut the halves into three pieces each so each apricot is cut into six pieces each. (Can be cut smaller if you prefer smaller chunks in your jam.)
- Place the chopped apricots into a 4 cup measuring cup. Add water to the 4 cup line.
- Dump all that into a medium sized sauce pan over medium heat. Add the salt and simmer for about 30 minutes until the apricots are tender and the jam coats a spoon. Stir in the brown sugar.
- Decant into ½ pint jars and refrigerate for several weeks or freeze for six months. Note, this jam does not have enough sugar to be considered safe for pressure or water bath canning.
Nutrition Facts : Calories 51 kcal, Carbohydrate 9 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 11 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
DRIED APRICOT JAM
I Love to Make My Own Jam at Home and This Dried Apricot Jam Is One of the Easiest Recipes I Know! The Hardest Part Is Remembering to Start the Night Before
Provided by Lilly Mathuse
Time 13h5m
Yield 4
Number Of Ingredients 4
Steps:
- Place the apricots in a large pan. Cover with 1.5 liters of water. Place a lid on top and leave to soak overnight.
- The next day, add the lemon juice to the apricots and bring to a boil.
- Reduce the heat and allow to simmer for 30 minutes until the apricots are tender and breaking apart.
- Remove the pot from the heat and stir in the sugar. Keep stirring until it dissolves.
- Return the pot to the heat and boil for 20 minutes until a sugar thermometer reads 220°F. If you don't have a sugar thermometer, use the chilled plate tip above.
- Use a ladle to pour the jam carefully into warm sterilised jars. Fill the jars almost to the top leaving a ¼ inch gap below the rim. Put a disc of wax paper on top of each jar and place a lid tightly on top.
- Leave to set. The jam can be stored for up to 6 months in a cool, dry place.
- I spread this jam on hot toast for breakfast.
Nutrition Facts : Calories 49, Carbohydrate 12g, Sugar 12g
DRIED APRICOT JAM
A delicious preserve made from storecupboard dried fruit- serve with hot buttered toast or present as a gift
Provided by Good Food team
Categories Condiment, Snack
Time 1h5m
Yield Makes 4 x 300g jars
Number Of Ingredients 3
Steps:
- Put the apricots in a large pan, add 1.5 litres water, cover and leave overnight to soak.
- Next day, place a small plate in the fridge to chill. Put the apricots and water on the hob, then add the lemon juice and bring to the boil. Reduce the heat, then simmer for 30 mins or until the apricots are tender and starting to break up.
- Remove from the heat and add the sugar, stirring until it dissolves. Return to the heat and boil rapidly for 20 mins or until setting point is reached. To check this, remove the plate from the fridge, put a spoonful of jam onto the plate and pop it back in the fridge for a few mins - the jam should wrinkle when you push it with your finger. A sugar thermometer will also give you the setting point of jam, which is 105C.
- Carefully pour the jam into hot sterilised jars, top with a disc of wax paper or baking parchment, seal with a lid, then leave to cool and set. The jam will last for 6 months unopened in a cool, dark cupboard.
Nutrition Facts : Calories 49 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar
HOW TO MAKE DRIED APRICOT JAM
When the apricots are no longer available, dried apricots still abound all year round. Here you'll discover a few recipes for creating jam (preserves) from dried apricots. Once you've tried making this jam, make enough to share with...
Provided by wikiHow
Categories Jams and Jellies
Number Of Ingredients 5
Steps:
- Place the dried apricots in a large bowl and cover with water. Leave to soak overnight.
- Pour the apricots and water into a large saucepan. Cook on medium heat for 10 minutes, or until the apricots become soft.
- Add sugar and stir until it is completely dissolved.
- Reduce the heat and let the jam simmer. Stir occasionally during one hour, or until the jam gels when tested. Pour into sterilised hot jars. Let stand until cold and then seal.
- Decorate if presenting as a gift by giving the jars a professional and elegant touch by using a piece of fabric over the lid, tied down with a thin satin ribbon matching the fabric. Add a label so that the new owner can identify it, along with the date you made it.
- Finished.
DRIED APRICOT AND PUMPKIN JAM
From Sue Ruchel's book "Windfalls". This recipe is her Gran's secret recipe and you can't really taste the pumpkin. The yield is a guestimate.
Provided by Missy Wombat
Categories Australian
Time 14h
Yield 3 jars
Number Of Ingredients 5
Steps:
- Soak the apricots overnight in 500 ml of water.
- The next day, peel the pumpkin into small chunks and cook gently in the rest of the water and lemon juice.
- Pour in the soaked apricots and water and cook for a further 10 minutes.
- Add the sugar and bring to the boil again, stirring until the sugar is dissolved.
- Bottle and seal.
DRIED APRICOT JAM
If you like dried apricots you will love this as a spread for sponge cake etc, or just as jam on bread or scones. I have only ever made this using slab dried apricots which are very dry. I'm not sure if this recipe would work using the moist Turkish dried apricots.
Provided by dreamerPrue
Categories Low Protein
Time 9h
Yield 4-6 jars
Number Of Ingredients 3
Steps:
- Soak apricots overnight.
- Next day, boil gently until tender.
- Add sugar and boil 1/2 hour or until set.
- Bottle and seal in clean jars.
Nutrition Facts : Calories 2537.5, Fat 1.3, Sodium 48.8, Carbohydrate 656.5, Fiber 18.2, Sugar 632.6, Protein 8.5
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