APRICOT JAM
Making jam is one of the best ways to harness the flavor of apricots during their short season, to enjoy during the colder months. In this recipe, we give the fruit's natural pectin a jump-start by macerating the apricots with sugar and lemon before cooking; the acid in the lemons activates the apricot's pectin, reducing the cooking time and preserving more flavor and color. We also added a touch of vanilla to coax out the mellow notes of the fruit and balance the mixture's tartness. Apricot jam tastes great with scones or slathered on rustic bread--or swirled into vanilla ice cream. It's also the classic choice for melting and brushing over pastries and fruit tarts.
Provided by Food Network Kitchen
Categories condiment
Time 50m
Yield 3 1/2 cups
Number Of Ingredients 4
Steps:
- Toss the apricots, sugar, lemon zest and juice and vanilla in a large saucepan to combine, then mash slightly to release some of the apricot juice. Set aside for 10 minutes to allow the apricots to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
- Place the saucepan over medium-high heat. (See Cook's Note for suggested add-in.) Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 35 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or a spoon through the jam. If it holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, tightly covered. The jam will keep in the refrigerator for up to 6 months.
APRICOT AMARETTO JAM
This thick, chunky apricot jam was my grandma's recipe; it's lovely to make something for my family and friends that she made for hers! -Linda Wegner, Robinson, Illinois
Provided by Taste of Home
Time 40m
Yield 8 half-pints.
Number Of Ingredients 6
Steps:
- In a Dutch oven, combine apricots and lemon juice. In a small bowl, combine 1/4 cup sugar and pectin; stir into apricot mixture. If desired, add butter. Bring to a full rolling boil over medium-high heat, stirring constantly. Gradually stir in remaining sugar. Return to a full rolling boil, stirring constantly, for 1 minute., Remove from heat; stir in amaretto. Cool jam in Dutch oven for 5 minutes, stirring occasionally. Ladle hot mixture into eight hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts :
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
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
MICROWAVE WINTER PEAR AMARETTO JAM
I use Bosc or Anjou pears for this jam. This jam is quick and easy and only makes 3 cups. The recipe is from Small Batch Preserving by Topp and Howard.
Provided by mary winecoff
Categories Pears
Time 30m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Combine pears, apple, apple juice and pectin in a 3 quart microwavable container.
- Microwave, uncovered, on High for 6 minutes or until mixture comes to a boil, stirring twice.
- Add sugar.
- Microwave, uncovered, on High for 4 minutes or until mixture return to a full boil and boil hard for 1 minute.
- Stir in liqueur.
- Ladle into sterilized jars and use inversion method or process in water bath for 10 minutes.
Nutrition Facts : Calories 606.4, Fat 0.2, Sodium 18, Carbohydrate 157.6, Fiber 3.8, Sugar 144.5, Protein 0.4
More about "winter pear and apricot jam recipes"
SPICED APPLE PEAR JAM - THE SEASONED MOM
From theseasonedmom.com
APRICOT JAM - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
OUR BEST JAM RECIPES - FOOD & WINE
From foodandwine.com
UNUSUAL JAM RECIPES - THE DOMESTIC WILDFLOWER
From thedomesticwildflower.com
10 BEST APRICOT JAM DESSERT RECIPES | YUMMLY
From yummly.com
HOMEMADE NO PECTIN APRICOT JAM RECIPE - AN ITALIAN …
From anitalianinmykitchen.com
21 DELICIOUS WINTER JAM & JELLY FLAVORS YOU WILL LOVE!
From farmhouseguide.com
- Kiwi Jam. Kiwi is a great winter fruit that grows in areas with temperate climates such as California and ripens from October to May. Kiwi jam has an amazing texture and flavor and the seeds of the kiwi add a bit of crunchiness to the spread.
- Balsamic Fig Jam. Balsamic vinegar, lemon juice, dried figs, and sugar make up this wonderful winter jam. There are so many ways that you can use this jam: as a base for pizza or flatbread, layering in sandwiches, or as a glaze for pork and chicken.
- Orange-Cranberry Christmas Jam. The orange-cranberry Christmas jam is delicious and sweet with a fresh and zesty flavor. The reddish orange color of the jam will brighten those cold and dark winter months.
- Cranberry Christmas Jam. The warm, red color of the cranberries will transform you instantly to that festive Christmas season vibe. The wine and spices such as the cinnamon, cloves and juniper berries add an extra kick and flavor to the sweetness and tanginess of the cranberries, apples and clementines.
- Raspberry Freezer Jam. Raspberry freezer jam is good to include in your morning toasts or peanut butter sandwiches and can be used as a dessert sauce as well.
- Blood Orange Jam. Juicy and sweet oranges and orange zest give off a citrusy flavor with notes of pomegranate and raspberries to the jam. Blood oranges have varying shades of ruby red when you cut them open and give a dazzling color to the jam.
- Caramelized Banana Jam. Caramel and banana always taste good together and this jam makes a good use for those ripening bananas. Savor this appetizing caramelized banana jam with your morning yogurt, pancakes or waffles and pour it over your ice cream for dessert for that extra dash of sweetness.
- Winter Spiced Blackberry and Apple Jelly. Apples and blackberries are a good combination and this winter spiced blackberry and apple jelly definitely tastes like Christmas.
- Persimmon Jam. Persimmons are red-brown or orange fruits that grow on trees and are good for making jams. Persimmons are also known as Kakis and have a warm and fresh flavor that will get you into the winter groove.
- Plum and Apple Jam. Preserve the taste of autumn fruits with this plum and apple jam. This thick jam is good as a filling for baked desserts such as pies and cakes.
APRICOT JALAPEñO JAM • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
APRICOT JAM RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
3 INGREDIENT DRIED APRICOT JAM (NO PECTIN)(+ VIDEO!)
From larderlove.com
40 HOMEMADE JELLY AND JAM RECIPES - TASTE OF HOME: …
From tasteofhome.com
VANILLA PEAR PRESERVES RECIPE (+VIDEO) | MASALAHERB.COM
From masalaherb.com
WINTER APRICOT JAM RECIPE - FOOD.COM
From food.com
WINTER PEAR AND APRICOT JAM RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
JAM RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
APRICOT JAM RECIPE WITH LIQUID PECTIN - THE FOOD BLOG
From thefoodblog.net
23 DELICIOUS AND DELIGHTFUL JAM RECIPES | TASTE OF HOME
From tasteofhome.com
BEST BREAD PUDDING WITH JAM RECIPE - HOW TO MAKE BREAD …
From food52.com
STEWED PEARS WITH APRICOTS AND CINAMMON - BIGOVEN.COM
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love