DRIED APRICOT JAM RECIPE | BBC GOOD FOOD
A delicious preserve made from storecupboard dried fruit- serve with hot buttered toast or present as a gift
Provided by Good Food team
Categories Condiment, Snack
Total Time 1 hours 5 minutes
Prep Time 5 minutes
Cook Time 1 hours
Yield Makes 4 x 300g jars
Number Of Ingredients 3
Steps:
- Put the apricots in a large pan, add 1.5 litres water, cover and leave overnight to soak.
- Next day, place a small plate in the fridge to chill. Put the apricots and water on the hob, then add the lemon juice and bring to the boil. Reduce the heat, then simmer for 30 mins or until the apricots are tender and starting to break up.
- Remove from the heat and add the sugar, stirring until it dissolves. Return to the heat and boil rapidly for 20 mins or until setting point is reached. To check this, remove the plate from the fridge, put a spoonful of jam onto the plate and pop it back in the fridge for a few mins – the jam should wrinkle when you push it with your finger. A sugar thermometer will also give you the setting point of jam, which is 105C.
- Carefully pour the jam into hot sterilised jars, top with a disc of wax paper or baking parchment, seal with a lid, then leave to cool and set. The jam will last for 6 months unopened in a cool, dark cupboard.
Nutrition Facts : Calories 49 calories, CarbohydrateContent 12 grams carbohydrates, SugarContent 12 grams sugar
TURKEY BREAST WITH SAUSAGE & APRICOT STUFFING - JAMIE OLIVER
A great alternative to cooking a whole turkey at Christmas, this turkey breast is packed with flavourful stuffing to keep it juicy and delicious.
Total Time 1 hours 50 minutes
Yield 6 with leftovers
Number Of Ingredients 9
Steps:
- Preheat the oven to 200ºC/400ºF/gas 6.
- Peel and finely chop the onion and garlic. Drizzle a little oil into a frying pan over a medium heat and sauté the onion, stirring occasionally, until completely translucent. Stir in the garlic and cook until golden, then remove from the heat and allow to cool.
- Squeeze the sausagemeat from the skins into a large bowl. Roughly chop the sage leaves and apricots, and stir into the sausagemeat along with the breadcrumbs and cooled onion mixture. Use your hands to bring it all together.
- Lay the turkey breast on a clean chopping board, skin-side down, and evenly spread the stuffing over the top. With the longest side of the breast closest to you, tightly roll it up, then place seam-side down on the board. Drape the streaky bacon widthways along the length of the turkey.
- Tie up the turkey breast with 5 or 6 pieces of kitchen string, about 5cm apart, knotting them tightly to secure the roll. Drizzle over a little oil and season with sea salt and black pepper.
- Place the turkey breast in a roasting tin, cover with tin foil and roast for 1 hour and 20 minutes (or 40 minutes per kilo), removing the foil for the last 20 minutes to allow the bacon to crisp up. Pierce the centre of the turkey and check that the juices run clear.
- Transfer the turkey to a board, cover with foil and a clean tea towel and allow to rest for 20 to 30 minutes before serving.
Nutrition Facts : Calories 174 calories, FatContent 6.7 g fat, SaturatedFatContent 2.2 g saturated fat, ProteinContent 24 g protein, CarbohydrateContent 4.7 g carbohydrate, SugarContent 2.8 g sugar, SodiumContent 0.4 g salt, FiberContent 0.7 g fibre
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Reviews 5.0
Total Time 2 hours 40 minutes
Calories 323.6 per serving
- Cool in the pan on a wire rack for 20 minutes, then unmold onto a serving plate & cool completely.
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Reviews 4.1
Total Time 35 minutes
Category main-dish
Calories 361 calorie per serving
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Category main-dish
Calories 361 calorie per serving
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