Dried Apricot Jam Recipe No Pectin

Quick and Easy Dried Apricot Jam Mirlandra's Kitchen

WEBApr 24, 2020 · 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 …

1. 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.)
2. Place the chopped apricots into a 4 cup measuring cup. Add water to the 4 cup line.
3. 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.
4. 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.

Preview

See Also:

Show details

Easy Apricot Jam Recipe (No Pectin Required) Alphafoodie

WEBNov 2, 2023 · The temperature should have reached 220ºF/104ºC. Using the Frozen Plate method: Remove the saucepan from the heat, place about a teaspoon of the jam on the …

Rating: 5/5(8)

Preview

See Also:

Show details

Apricot Jam Recipe (No Pectin) Farmersgirl Kitchen

WEBMay 15, 2021 · Slice the apricots in half and remove the stone. Put the halved apricots into a heat-proof bowl. Pour over boiling water from a …

1. Wash and dry the apricots
2. Cut the apricots in half and remove the stones (pits)
3. Bring to a gentle simmer until the fruit has just softened but isn't falling apart.
4. Reduce the heat and add the sugar, stirring gently until it has dissolved.

Preview

See Also:

Show details

Apricot Jam No Pectin 3 ingredients Veena Azmanov

WEBJul 23, 2017 · No pectin – Ideally, you can make jam with just two ingredients: fruit and sugar. Because most fruits have natural acidity and …

1. Mark an X on the bottom of the apricots. Then, blanch them in hot water for 5 minutes. Peel and remove but do not discard the seeds/pits. Roughly chop the fruits and set them aside.Pro tip - Marking an X on the fruit helps to peel them easily as the skin shrinks when blanching.
2. Place two small ceramic plates in the freezer so we can use these to test the jam later. Alternatively, you can use a candy thermometer to check the doneness of the jam.
3. In a heavy bottom pan, combine the chopped apricots (and a few kernels), sugar, salt, and lemon juice. Also, add the star anise and cinnamon stick if using. Pro tip - If you are using fruits with skin on, let the fruits macerate in sugar and lemon juice for a few hours before cooking. This softens the skin considerably.
4. Cook on medium heat until the sugar is dissolved. Then, turn the heat up and let the mixture come to a boil. Let it boil for two minutes on medium-high. Pro tip - Boiling the jam is important as it releases pectin from the skin and seed in fruits.

Preview

See Also:

Show details