Dried Apricot Jam Recipes

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 …

Rating: 3.4/5(99)
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.

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Easy Apricot Jam Recipe Turning the Clock Back

WEBApr 14, 2020 · This easy apricot jam recipe uses no pectin and requires no canning. Just start with dried apricots and simmer in orange juice …

Rating: 5/5(3)
1. Place apricots, sugar, and orange juice in large sauce pan
2. Bring to a boil
3. Turn heat down until mixture is simmering. Cover most of the way.
4. Cook 30 min and remove from heat.

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Dried Apricot Jam Recipe

WEBSep 20, 2023 · Soak apricots in boiling water in a bowl until hydrated, about 30 minutes. Blend apricots, remaining water, and vanilla extract in a …

Rating: 4.6/5(10)
1. Soak apricots in boiling water in a bowl until hydrated, about 30 minutes. Blend apricots, remaining water, and vanilla extract in a food processor, working in batches, until blended but still slightly chunky.
2. Combine apricot mixture with pectin in a large pot over medium heat; cook until just boiling. Add sugar and lemon juice; boil until sugar has dissolved, 1 to 2 minutes.
3. Sterilize jars and lids in boiling water for at least 5 minutes. Pack the apricot jam into the hot, sterilized jars, filling the jars to within 1/4-inch of the 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.
4. 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 10 minutes.

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