SAFTA RACHEL'S FRESH APRICOT PRESERVES
My friend Kathy shared this recipe with me; I don't know the original source. This recipe is the most delicious preserves recipe I've found! I give jars as gifts on the holidays. It is well worth the time needed for preparation. If very firm fruit is used, the apricot halves will often still be intact when finished. If soft fruit is used, this will be a thick "jam" with lots of yummy bits of apricot.
Provided by Graciebonica
Categories Low Protein
Time 1h25m
Yield 5 8-oz. jars
Number Of Ingredients 4
Steps:
- Wash and dry apricots; halve and seed them.
- Place fruit in a large, non-reactive pot with heavy base.
- Pour sugar over apricots and cover; let stand several hours or preferably overnight to draw out juices.
- Bring mixture to a boil over medium heat, uncovered.
- Reduce heat to low and continue to boil very gently for 45 minutes, making sure that liquid is always bubbling and stirring often with a wooden spoon to keep preserves from sticking.
- Add butter during this time.
- Do not allow to scorch.
- Test preserves for consistency; drop a small amount of the mixture on a plate. The preserves should mound, not drip from the spoon. the fruit should still be chunky.
- For thick preserves, continue to cook until desired consistency is reached; approximately 20 minutes longer.
- If preserves become too thick, add a little water.
- Taste and correct sweetness with lemon juice if needed.
- Pour preserves into prepared half-pint canning jars; process in hot water bath canner for ten minutes.
- .
Nutrition Facts : Calories 714.6, Fat 1.4, SaturatedFat 0.3, Cholesterol 1, Sodium 5.4, Carbohydrate 180.3, Fiber 5.5, Sugar 175, Protein 3.8
APRICOT PRESERVES
Apricot is one of my favorite jams, whenever I see decent apricots in the stores, I buy at least 4 pounds, and put this jam up, once or twice a year.
Provided by Tuck Burnette
Categories Very Low Carbs
Time 1h30m
Yield 50 serving(s)
Number Of Ingredients 5
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.
CROCK POT APRICOT PRESERVES
I have not tried this recipe yet, but I am going to try it this summer. Sounds easy enough, good enough, and lazy enough for me. Prep time is an estimate, including the water bath.
Provided by Miss Annie
Categories Fruit
Time 5h30m
Yield 4 1/2 cups
Number Of Ingredients 3
Steps:
- In a food processor, chop the apricots finely.
- Place in a crock pot with the sugar and water and stir.
- Cover and cook on HIGH for 2 1/2 hours, stirring twice, if possible.
- Uncover and cook on high, stirring occasionally, 2 hours more, or until it has thickened Ladle into clean, hot jam jars and seal.
- Process in a boiling water bath for 10 to 15 minutes.
- Or keep refrigerated for up to 3 weeks.
Nutrition Facts : Calories 544.7, Fat 0.5, Sodium 13.8, Carbohydrate 141.1, Fiber 7.4, Sugar 131.7, Protein 3.4
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
RACHEL'S APRICOT FUDGE BISCUIT SLICE (UNBAKED)
This comes from my very good friend Rachel and is very easy to make. Be warned though that it is very tempting to eat the lot all on ones own....LOL
Provided by Jogreen
Categories Dessert
Time 13m
Yield 16-24 slices
Number Of Ingredients 5
Steps:
- Crush the biscuits and mix with the chopped apricots.
- In a pot melt the condensed milk, butter and brown sugar together (Do not boil).
- Mix with the biscuits & apricots.
- Press into a greased sponge roll/slice tin.
- Refrigerate and cut when cold.
Nutrition Facts : Calories 196.2, Fat 8.4, SaturatedFat 4.6, Cholesterol 19.4, Sodium 153.9, Carbohydrate 29, Fiber 1, Sugar 21, Protein 2.4
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