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 Side Dish Sauces and Condiments Canning and Preserving Recipes Jams and Jellies Recipes
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.
- 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.
- 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.
- 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.
- 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.
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
PLUM JAM RECIPE | ALLRECIPES
Traditional and delicious homemade jam.
Provided by DelightfulDines
Categories Side Dish Sauces and Condiments Canning and Preserving Recipes Jams and Jellies Recipes
Total Time 2 hours 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 8 half-pint jars
Number Of Ingredients 6
Steps:
- Place the plums and water into a large pot, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 5 minutes. Stir in the sugar, and add butter to reduce foaming, if needed. Bring the mixture to a full, rolling boil over high heat, stirring constantly, and then mix in the pectin quickly. Return the jam to a full boil, and boil for 1 minute, stirring constantly. Remove from heat, and skim off and discard any foam.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/8 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 over high heat, 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.
- 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. Refrigerate opened jars for up to 3 weeks.
Nutrition Facts : Calories 48.2 calories, CarbohydrateContent 12.4 g, FiberContent 0.1 g, SodiumContent 0.1 mg, SugarContent 12.3 g
More about "the jam pot recipes"
CHICKEN MARSALA – INSTANT POT RECIPES
Reviews 5
Cuisine Indian
- Serve chicken over rice, mashed potatoes or pasta. Garnish with chopped parsley and fresh ground pepper.
CHICKEN MARSALA – INSTANT POT RECIPES
Reviews 5
Cuisine Indian
- Serve chicken over rice, mashed potatoes or pasta. Garnish with chopped parsley and fresh ground pepper.
UNUSUAL JAM RECIPES: JELLIES AND JAMS FROM BOURBON TO ...
From diynatural.com
EASY PLUM JAM - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
10 BEST APRICOT JAM HAM GLAZE RECIPES | YUMMLY
From yummly.com
50 INSTANT POT CHRISTMAS RECIPES | TESTED BY AMY + JACKY
From pressurecookrecipes.com
10 BEST FROZEN MEATBALLS CROCK POT RECIPES | YUMMLY
From yummly.com
170+ LOW SODIUM CROCK-POT RECIPES - CROCK-POT LADIES
From crockpotladies.com
OUR FAVORITE INSTANT POT RECIPES OF ALL TIME | SOUTHERN LIVING
From southernliving.com
INSTANT POT PASTA RECIPES THE WHOLE FAMILY WILL LOVE ...
From allrecipes.com
10 TASTY CROCK-POT PORK CHOP RECIPES! - CROCK-POT LADIES
From crockpotladies.com
1001 INSTANT POT RECIPES - CORRIE COOKS
From corriecooks.com
10 BEST FROZEN MEATBALLS CROCK POT RECIPES | YUMMLY
From yummly.com
170+ LOW SODIUM CROCK-POT RECIPES - CROCK-POT LADIES
From crockpotladies.com
10 BEST LITTLE SMOKIES CROCK POT RECIPES | YUMMLY
From yummly.com
180+ LOW CARB CROCK-POT RECIPES - CROCK-POT LADIES
From crockpotladies.com
INSTANT POT CHICKEN THIGH RECIPES | INSTANT POT RECIPES
From instantpoteats.com
CANNING AND PRESERVING RECIPES | ALLRECIPES
From allrecipes.com
1001 INSTANT POT RECIPES - CORRIE COOKS
From corriecooks.com
10 BEST FROZEN MEATBALLS CROCK POT RECIPES | YUMMLY
From yummly.com
170+ LOW SODIUM CROCK-POT RECIPES - CROCK-POT LADIES
From crockpotladies.com
10 BEST LITTLE SMOKIES CROCK POT RECIPES | YUMMLY
From yummly.com
180+ LOW CARB CROCK-POT RECIPES - CROCK-POT LADIES
From crockpotladies.com
INSTANT POT CHICKEN THIGH RECIPES | INSTANT POT RECIPES
From instantpoteats.com
PLUM JAM RECIPE | ALLRECIPES
From allrecipes.com
CANNING AND PRESERVING RECIPES | ALLRECIPES
From allrecipes.com