APRICOT ROSEMARY JAM
This jam uses only fresh apricots, sugar, and fresh rosemary. You do not need a special canner for this recipe.
Provided by threeovens
Categories Fruit
Time 1h
Yield 7 8 oz jars
Number Of Ingredients 4
Steps:
- In a large bowl, combine apricots, rosemary and sugar; mix well and let sit about 30 minutes until juices form at the bottom of the bowl.
- Transfer the mixture, with juices, to a large pot and heat over medium high.
- Once mixture begins to boil, reduce heat to medium and cook, while stirring often, until apricots are soft and begin to lose their shape, about 30 minutes, or more (they should not have darkened significantly).
- Add a little water (up to a cup) if mixture starts sticking.
- Press apricots through a ricer or fine mesh strainer and return to pot; discard solids.
- Taste for sweetness and add sugar if needed; cook jam a few minutes more to dissolve any added sugar (flavor mellows as it cools).
- While still hot, ladle jam into hot, sterilized canning jars, leaving about 1/4 inch head space at the top; remove air bubbles by running a nonmetallic utensil or skewer between the jar and the jam.
- Top with new, clean lids, close tightly, and let come to room temperature.
- Check seal by pressing down in center of lid, it should not spring up.
- Process any jars that have not sealed in a hot water bath for 15 minutes; retest.
- NOTE: To sterilize the empty jars, fill a large pot with water and bring to a boil over high heat, then reduce the heat so that the water is barely bubbling. Have ready seven 8-ounce canning jars with 2-piece lids. Immerse the pint jars in the canning kettle. Place the rings and lids in a separate small saucepan and cover them with hot water. Leave the jars and lids immersed while you cook the jam.
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.
BAKED APRICOT ROSEMARY CHICKEN
Provided by Trisha Yearwood
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a medium saucepan over medium-low heat, heat the jam until melted, about 2 minutes.
- Transfer the jam to a large baking dish. Add the olive oil, mustard, honey, soy sauce, orange zest, crushed garlic, rosemary, 3/4 teaspoon salt and some pepper and mix until combined. Season the chicken with additional salt and pepper and add to the marinade. Gently flip until mixed and coated. Marinate in the refrigerator for at least 20 minutes or overnight.
- Preheat the oven to 375 degrees F.
- Bake until the chicken is cooked through and the juices run clear, about 30 minutes. Garnish with orange wedges if desired.
HOMEMADE APRICOT JAM
Traditional and delicious homemade jam.
Provided by DelightfulDines
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT20m
Yield 56
Number Of Ingredients 5
Steps:
- Stir apricots, lemon juice, and sugar together in a large pot over medium heat; add butter to reduce foaming. Bring apricot mixture to a rolling boil, stirring constantly. Quickly stir in pectin; return to a full boil until pectin is dissolved, 1 minute. Remove from heat and skim off any foam with a metal spoon.
- Sterilize jars and lids in boiling water for at least 5 minutes. Pack 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.
- 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 5 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for at least 24 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). It may take up to 2 weeks for jam to set. Store in a cool, dark area.
Nutrition Facts : Calories 89.9 calories, Carbohydrate 22.9 g, Cholesterol 0.1 mg, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 0.5 mg, Sugar 22.4 g
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
More about "apricot rosemary jam recipes"
URBAN PRESERVING: APRICOT ROSEMARY JAM – FOOD IN JARS
From foodinjars.com
Estimated Reading Time 5 mins
APRICOT ROSEMARY JAM -SUNSET MAGAZINE
From sunset.com
4/5 (10)Total Time 13 hrs 15 minsServings 32Calories 79 per serving
APRICOT ROSEMARY JAM RECIPE - THE WASHINGTON POST
From washingtonpost.com
Category CondimentCalories 30 per serving
APRICOT JAM RECIPE - SIMPLYCANNING
From simplycanning.com
HOW TO MAKE APRICOT JAM WITHOUT PECTIN • CURIOUS …
From curiouscuisiniere.com
HOMEMADE NO PECTIN APRICOT JAM RECIPE - AN ITALIAN …
From anitalianinmykitchen.com
APRICOT AND ROSEMARY JAM - BY BREAD'N BUTTER KIDS
From breadnbutterkids.com
RUSTIC APRICOT JAM RECIPE - SERIOUS EATS
From seriouseats.com
APRICOT GINGER ROSEMARY JAM - SBCANNING.COM - HOMEMADE …
From sbcanning.com
APRICOT JAM - THE COZY APRON
From thecozyapron.com
30 MINUTE HOMEMADE APRICOT JAM - BROOKLYN FARM GIRL
From brooklynfarmgirl.com
EASY APRICOT JAM WITH ROSEMARY - KITCHEN PARADE
From kitchenparade.com
APRICOT ROSEMARY ROASTED PARSNIPS AND CARROTS - MCCORMICK
From mccormick.com
APRICOT AND ROSEMARY JAM RECIPE | PROVENCE GURU
From provenceguru.com
APRICOT ROSEMARY JAM RECIPE + GIVEAWAY | VINTAGE MIXER
From thevintagemixer.com
APRICOT-ROSEMARY JELLY | BETTER HOMES & GARDENS
From bhg.com
SKILLET GLAZED APRICOT CHICKEN RECIPE - MSN
From msn.com
ORANGE AND APRICOT JAM WITH A HINT OF ROSEMARY
From merinoandtomatoes.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #5-ingredients-or-less #jams-and-preserves #condiments-etc #fruit #easy
You'll also love