APRICOT JAM
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
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
MOCK APRICOT JAM
Make and share this Mock Apricot Jam recipe from Food.com.
Provided by Suzie_Q
Categories Vegetable
Time 25m
Yield 2 half pints, 1 serving(s)
Number Of Ingredients 5
Steps:
- Combine first 3 ingredients in large saucepan. Bring to a boil on medium heat.
- Boil uncovered for 5 minutes. Stir continually. Remove from heat, cool to room temperature.
- Add lemon juice and almond flavouring. Stir.
- Cool for 15 minutes.
- Fill containers. Cover.
- Store in refrigerator 8 to 10 months.
Nutrition Facts : Calories 1958.7, Fat 1.1, SaturatedFat 0.2, Sodium 314.6, Carbohydrate 502.4, Fiber 13, Sugar 475.4, Protein 4.5
APRICOT " JAM"
In my continuous efforts to reduce my sugar intake, I've found this Apricot Jam recipe that uses Agave or Fructose. This jam keeps in the fridge for a few days and is also wonderful stirred into yogurt, porridge/oatmeal or muesli.
Provided by kelly in TO
Categories Fruit
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Chop the dried apricots into very small pieces.
- Put the apricots, water and syrup/fructose into a small saucepan and bring to the boil.
- Boil rapidly for a few minutes, but don't let it boil dry!
- Take off the heat and allow to cool.
Nutrition Facts : Calories 39.2, Fat 0.1, Sodium 1.8, Carbohydrate 10.2, Fiber 1.2, Sugar 8.7, Protein 0.6
APRICOT JAM
Make and share this Apricot Jam recipe from Food.com.
Provided by Stay in the Bay NZ
Categories For Large Groups
Time 1h30m
Yield 50 serving(s)
Number Of Ingredients 4
Steps:
- Crack a few apricot stones and remove kernels.
- Put apricots, kernels and water into a preserving pan. Cook slowly until fruit is pulpy.
- Add Sugar. Stir until dissolved.
- Boil briskly for 30 minutes or until setting point is reached.
- Remove the kernels and pour jam into sterilised jars.
- Makes about 10x350ml jars.
Nutrition Facts : Calories 212.2, Fat 0.2, Sodium 0.8, Carbohydrate 54.1, Fiber 1.1, Sugar 53, Protein 0.8
APRICOT JAM
This jam is made without pectin and the list of ingredients couldn't be simpler. You will need a very large pot to prepare this in, as the jam boils up double in size during the early stages of cooking.
Provided by incdeb
Categories Fruit
Time 1h
Yield 10 cups, 80 serving(s)
Number Of Ingredients 3
Steps:
- Sterilize your canning jars by boiling for 10 minutes in a hot water canner.
- You will need 5 pint jars or 10 half-pints.
- Combine all ingredients in a large stock pot.
- Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves.
- Once mixture reaches a rolling boil, continue to boil it for 30 minutes, stirring frequently to prevent it from sticking.
- Remove from heat and fill jars, leaving 1/4 head space.
- Wipe rims clean and put the 2-piece metal canning lids in place.
- Process in boiling water canner for 10 minutes.
PEAR APRICOT JAM
Make and share this Pear Apricot Jam recipe from Food.com.
Provided by Dienia B.
Categories Pears
Time 2h
Yield 4 cups
Number Of Ingredients 5
Steps:
- Peel, core and chop pears.
- Juice and zest lemons.
- Place pears in pan; cover with water, juice and zest.
- Chop apricots; add to the water.
- Bring pan to a boil.
- Simmer until pears are just soft, about 10 minutes.
- Add the sugar and stir over low heat until sugar dissolves.
- Increase the heat and boil rapidly for about 20-30 minutes or until setting point is reached.
- Skim off any scum on top; pour into clean jars and seal.
Nutrition Facts : Calories 1178.5, Fat 1, SaturatedFat 0.1, Sodium 16.1, Carbohydrate 309.4, Fiber 19, Sugar 276.7, Protein 4.7
QUICK APRICOT JAM
Make and share this Quick Apricot Jam recipe from Food.com.
Provided by Brookelynne26
Categories Fruit
Time 30m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Cut the apricots in half (or in quarters if they're on the larger side) and discard the pits. You can leave the skin on; it will break down when the apricots are cooked.
- In a large, heavy pot over medium-high heat, combine the apricots, orange juice and 1/3 cup sugar and stir. Once the mixture is warmed through and the juices start to release, add the salt and turn the heat up to medium-high. Continue to cook, stirring frequently with a wooden spoon, until the fruit breaks down and resembles a puree, about 15 minutes. Taste for sweetness and add more sugar, if necessary. When the jam reads 190F to 200F on a candy thermometer, remove the jam from the heat and transfer to a bowl to stop the cooking process. Give it a few more stirs to release the steam and allow it to cool completely. Use at once of transfer the jam to a clean glass jar and keep it in the fridge for up to 2 weeks.
Nutrition Facts : Calories 299.5, Fat 1.4, SaturatedFat 0.1, Sodium 294.6, Carbohydrate 72.8, Fiber 6.9, Sugar 66, Protein 4.9
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