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 :
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
FRESH PEACH AMARETTO JAM
Make and share this Fresh Peach Amaretto Jam recipe from Food.com.
Provided by dicentra
Categories < 4 Hours
Time 1h20m
Yield 64 ounces
Number Of Ingredients 6
Steps:
- You'll need a water bath canner with a lid and basket/lifter, a clean funnel to fill your jars, (7 ) eight ounce glass canning jars, screw bands and inner lids, plus probably another jar to put in your fridge or can in a separate water bath.
- Wash all of your equipment. Sterile equipment in a clean environment is your best friend when preserving any food.
- Wash your jars, lids and screw bands in hot soapy water. Fill your canner with hot water, put the lifter in and cover and heat on high to boiling.
- Fill a tea kettle or other pot with water and heat in case you need to add water to the canner once the jars are submerged and also for some boiling water to soften the lids.
- Put your jars in the lifter and submerge them until you are ready to fill them.
- Dry the screw bands and place the lids in a small pan. Once the kettle is boiling pour some boiling water over the lids to soften the rubber seals.
- In a large non-reactive pot mix the peaches, lemon juice and sugar. Once the sugar is dissolved add the butter which will reduce foaming.
- Heat over med-high to high heat stirring constantly until it reaches a boil that doesn't stop when you stir.
- Stir in the pectin and boil one minute.
- Add the Amaretto and stir inches Remove from the heat and skim any foam off with a metal spoon.
- Remove the jars from the canner and invert on a clean dish towel to drain.
- Turn over and fill to within 1/4″ from the rim.
- Wipe the rims with a clean hot dishcloth and put the lids on rubber seal against the clean jar rims.
- Add a screw band and tighten just until you get resistance- finger tip tight.
- Put the jars in the lifter of the canner and then submerge them. Add boiling water if needed to cover the jars by 1-2″ of water.
- Return the canner to a gentle rolling boil and process for 10 minutes if sea level. I have to add 10 minutes for altitude.
- Consult an altitude chart on your pectin package to adjust for your altitude.
- Once the process time is over turn off the heat and leave the jars submerged for another 5 minutes. Lift the lifter out of the water and transfer the jars without touching the lids to an clean towel on your counter or other heatproof surface.
- Leave for 12-24 hours for the jam to gel and the lids to seal. You should hear a soft "plonk" when each seals (it's usually within a minute or two of removing them from the water) Label and store.
- Refrigerate and use immediately any that do not seal.
APRICOT AMARETTO JAM
Make and share this Apricot Amaretto Jam recipe from Food.com.
Provided by NoraMarie
Categories < 60 Mins
Time 50m
Yield 2 1/2 cups, 10 serving(s)
Number Of Ingredients 8
Steps:
- Place apricots and water in medium bowl, cover and let stand overnight.
- Combine apricot mxture and rind in large saucepan; bring to a boil.
- Reduce heat and simmer uncovered about 10 minutes or until apricots are soft.
- Add juices and sugar; stir over heat without boiling until sugar dissolves. Boil, uncovered, stirring accasionally about 30 minutes or until jam jells when tested. Stir in almonds and liqueur.
- Pour hot jam into hot sterilised jars, seal while hot.
Nutrition Facts : Calories 192.5, Fat 2.9, SaturatedFat 0.2, Sodium 3.2, Carbohydrate 42.6, Fiber 2.3, Sugar 39, Protein 2.1
PEARS BAKED IN AMARETTO CREAM
Butter, sugar, amaretto, and a bit of cream are all you need to turn pears into a warm and comforting dessert.
Provided by Sherry Lynn
Categories Desserts
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Grease a 9-inch baking dish with 1 tablespoon butter. Sprinkle 1 tablespoon sugar into buttered dish.
- Rub remaining butter onto cut sides of pear halves. Arrange pears into the prepared baking dish with the cut sides down. Sprinkle remaining sugar over the pears.
- Stir cream and amaretto together in a bowl.
- Bake pears in preheated oven for 10 minutes. Pour cream mixture over the pears and continue baking until the pears are tender, about 15 minutes more.
Nutrition Facts : Calories 253.3 calories, Carbohydrate 25.1 g, Cholesterol 56 mg, Fat 16.9 g, Fiber 3.2 g, Protein 1.1 g, SaturatedFat 10.5 g, Sodium 53.5 mg, Sugar 18.2 g
PLUM AMARETTO JAM
Make and share this Plum Amaretto Jam recipe from Food.com.
Provided by dicentra
Categories < 60 Mins
Time 40m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Combine plums, sugar, water and lemon juice in a large saucepan.
- Bring to a boil over high heat, reduce heat to medium and boil rapidly until mixture will form a gel, about 20 minutes.
- Remove from heat and stir in Amaretto.
- Ladle into hot jars and process in hot water bath for 10 minutes.
Nutrition Facts : Calories 639.9, Fat 0.4, Sodium 2.1, Carbohydrate 164.9, Fiber 1.8, Sugar 162.3, Protein 0.9
EASY BAKED PEARS WITH AMARETTI
A warming autumnal pud that's low fat, speedy and satisfying
Provided by Good Food team
Categories Dessert, Dinner, Snack, Supper
Time 25m
Number Of Ingredients 5
Steps:
- Cut each pear in half, then place on a large baking tray. Use a teaspoon to scoop out the cores and make a dip in the centre of each pear. If your pears are firm, you may need to use a sharp knife to do this. Dollop about 1 heaped tsp ricotta into each dip, then sprinkle over the cinnamon and drizzle with a little honey.
- Heat oven to 190C/fan 170C/gas 5, then roast the pears for 10 mins. Tip the biscuits into a food bag and use a rolling pin to lightly crush them. Remove the pears from the oven, then scatter the crumbs over each pear. Return to the oven for another 10 mins or until the pears are soft and the biscuit golden brown. Serve drizzled with honey.
Nutrition Facts : Calories 198 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 32 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.23 milligram of sodium
WINTER JAM
Make and share this Winter Jam recipe from Food.com.
Provided by Dienia B.
Categories Pineapple
Time 1h
Yield 3 pints
Number Of Ingredients 6
Steps:
- Cook cranberries and apples in water until they are cooked.
- Press through sieve.
- Measure the sieved pulp, it should be 3 cups.
- Add pineapple without draining it, lemon juice and sugar.
- Mix well.
- Boil rapidly until thick and clear, about 8 minutes.
- Pour into jars and seal.
Nutrition Facts : Calories 1058.4, Fat 0.4, Sodium 9.9, Carbohydrate 274.4, Fiber 7.1, Sugar 261.6, Protein 1.1
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