BLUEBERRY-APRICOT JAM
You can taste each fruit separately in this chunky, not-so-sweet jam. Thickens naturally without pectin.
Provided by Susiecat too
Categories Berries
Time 1h10m
Yield 3-4 half-pint jars, 60 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients together, stirring frequently, in a heavy-bottom pot over medium heat.
- Cook about an hour, until consistency is thick when dribbled off a spoon.
- Can (in either a water bath canner or pressure canner) according to manufacturer's directions, or store refrigerated and use within three months, or freeze for up to a year.
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 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
SURE.JELL FRESH APRICOT JAM
Use fresh fruit to prepare this delicious SURE.JELL Apricot Jam. Combine fruit, sugar, lemon juice and fruit pectin for your own homemade apricot jam.
Provided by My Food and Family
Categories Home
Time 4h5m
Yield About 9 (1-cup) jars or 136 servings, 1 Tbsp. each
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Finely chop unpeeled apricots. Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice.
- Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Bring to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 11 g, Protein 0 g
More about "blueberry apricot jam recipes"
RECIPE: BLUEBERRY AND APRICOT CRUMBLE
From thekitchn.com
Estimated Reading Time 2 mins
30 MINUTE HOMEMADE APRICOT JAM
From brooklynfarmgirl.com
BLUEBERRY FLATBREAD WITH GOAT CHEESE - MIDWEST FOODIE
From midwestfoodieblog.com
33 HOMEMADE JAM RECIPES WE CAN’T GET ENOUGH OF
From insanelygoodrecipes.com
5/5 (4)Published May 12, 2022Category Recipe Roundup
- Strawberry Jam. What do you get when you combine the ripest strawberries with a hint of lemon and sugar? A jar full of the most delicious strawberry jam in the world!
- Blackberry Jam. Looking for a jam that’s not just sweet and delicious but also has a unique flavor? Search no further than this blackberry jam recipe!
- Apricot Jam. Apricot jam is perfect for almost anything, but it’s especially good by the spoonful. This spread can brighten up your mornings and add a pleasantly sweet flavor to snacks.
- Raspberry Jam. This raspberry jam is the sweetest, most delicious way to start the day. It has a rich, fruity flavor and a full texture that’ll make your tastebuds dance.
- Frozen Mixed Berry Jam. Who’s ready for the best jam you’ve ever had? This jam is made with a unique blend of frozen berries for a sweet, tart flavor. It’s the perfect accompaniment on scones or toast, or even as an ice cream topping.
BLUEBERRY APRICOT JAM RECIPE & FREE PRINTABLE LABELS
From happinessishomemade.net
5/5 (2)Estimated Reading Time 6 mins
- Bring to a rolling boil over medium-high heat. Reduce heat to medium and continue to boil vigorously for about 20-25 minutes.
- Jam will set when mixture reaches 220 degrees - you can use a candy thermometer to check the temperature, but I always use the "cold plate test" for my jam.
- Remove the plate from the freezer and place a small dollop of jam on the plate. Return to the freezer for 1 minute. Remove from freezer. Run your finger through the blob of jam to make a line through the center - if the jam stays separated and appears to be the right consistency, it is ready. If the jam is too thin and the line runs back together, continue to boil for another 5 minutes before testing again.
HOMEMADE BLUEBERRY JAM • THE HERITAGE COOK
From theheritagecook.com
APRICOT JAM - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
BLACKBERRY-APRICOT JAM – FOOD IN JARS
From foodinjars.com
RUSTIC APRICOT JAM RECIPE
From seriouseats.com
EASY APRICOT JAM {SMALL BATCH} - THE HUNGRY BLUEBIRD
From thehungrybluebird.com
APRICOTS, BLUEBERRIES, AND BASIL - FARM BELL RECIPES
From farmbellrecipes.com
BLUEBERRY JAM - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
APRICOT – BLUEBERRY JAM
From bosskitchen.com
APRICOT JAM - NO PECTIN 3 INGREDIENTS - VEENA AZMANOV
From veenaazmanov.com
APRICOT BLUEBERRY CRUMBLE BARS - FRESH FLAVORFUL
From freshflavorful.com
INSTANT POT JAM (WITH ANY FRUIT!) - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
HOMEMADE JAM AND JELLY RECIPES TO SWEETEN ANY DAY
From southernliving.com
BEST BLUEBERRY JAM RECIPE - HOW TO MAKE BLUEBERRY JAM
From delish.com
EASY BLUEBERRY JAM RECIPE
From iheartnaptime.net
#time-to-make #course #main-ingredient #preparation #occasion #for-large-groups #low-protein #healthy #5-ingredients-or-less #jams-and-preserves #condiments-etc #fruit #easy #kosher #low-fat #vegan #vegetarian #dietary #gifts #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #inexpensive #healthy-2 #low-in-something #berries #blueberries #pitted-fruit #brunch #number-of-servings #3-steps-or-less #4-hours-or-less
You'll also love