DRIED APRICOT JAM RECIPE | ALLRECIPES
Yes you can use dried apricots to make jam! This has beautiful color and flavor. I have dried California Blenheim apricots from Apricot King shipped to me in Washington and they are wonderful.
Provided by Cookin4Six
Categories Jams and Jellies
Total Time 1 hours 50 minutes
Cook Time 20 minutes
Yield 10 cups
Number Of Ingredients 6
Steps:
- 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.n
- 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.n
- 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.n
- 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.n
- Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 1 hour. 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.n
Nutrition Facts : Calories 47.6 calories, CarbohydrateContent 12.3 g, FiberContent 0.3 g, ProteinContent 0.1 g, SodiumContent 0.6 mg, SugarContent 11.9 g
EASY-PEASY FRUITCAKE RECIPE - BBC GOOD FOOD
Try this lighter version of a classic Christmas fruitcake, bursting with festive spice and juicy fruit. Decorate with candied fruit and glacé cherries
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Total Time 3 hours 30 minutes
Prep Time 30 minutes
Cook Time 3 hours
Yield Serves 14-16
Number Of Ingredients 13
Steps:
- Put the rum (or brandy), orange zest and juice and mixed dried fruit in a bowl and stir. Leave to soak overnight.
- Heat oven to 170C/150C fan/gas 3½. Double line a 20cm tin with baking parchment. Beat the butter and sugar together until light and fluffy. Whisk in the eggs one by one, then fold in the almonds and flour. Add a pinch of salt and fold in the soaked fruit mixture (and any remaining liquid in the bowl), along with the nuts, candied peel and ginger. Spoon the mixture into the tin and level the surface.
- Bake for 1 hr, then turn the oven down to 150C/130C fan/gas 2 and bake for a further 2 hrs. Check the cake to see if it's pulling away from the sides of the tin and feels firm on top. If you need to, keep cooking for a further 15 mins. Cool in the tin. If storing in the tin, wrap the cake tightly first. Will freeze for up to two months.
- To decorate, brush the cake with the apricot jam (or glaze) and arrange your choice of candied fruit on top. Will keep in a sealed container for up to three weeks.
Nutrition Facts : Calories 420 calories, FatContent 18 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 55 grams carbohydrates, SugarContent 44 grams sugar, FiberContent 3 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.4 milligram of sodium
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EASY-PEASY FRUITCAKE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 3 hours 30 minutes
Category Afternoon tea, Dessert, Treat
Calories 420 calories per serving
- To decorate, brush the cake with the apricot jam (or glaze) and arrange your choice of candied fruit on top. Will keep in a sealed container for up to three weeks.
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