Best 10 Apricot Amaretto Jam Recipes

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In this article, we will delve into the art of crafting a delightful and aromatic apricot amaretto jam. This homemade preserve captures the essence of sweet and tangy apricots, beautifully complemented by the nutty and almond-like notes of amaretto liqueur, creating a flavor profile that is both captivating and versatile. Whether you are a seasoned canner or a novice cook, this step-by-step guide will equip you with the knowledge and techniques needed to create a delectable apricot amaretto jam that will elevate your breakfast toast, pastries, and even savory dishes to new heights of flavor.

Let's cook with our recipes!

APRICOT AMARETTO JAM



Apricot Amaretto Jam image

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

4-1/4 cups crushed peeled apricots, (about 2-1/2 pounds)
1/4 cup lemon juice
6-1/4 cups sugar, divided
1 package (1-3/4 ounces) powdered fruit pectin
1/2 teaspoon unsalted butter, optional
1/3 cup amaretto

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 :

APRICOT AMARETTO JAM



Apricot Amaretto Jam image

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

1 2/3 cups dried apricots, sliced thinly
1 1/2 cups water
2 teaspoons finely grated orange rind
1 cup fresh orange juice
2 tablespoons fresh lemon juice
1 1/4 cups sugar
1/2 cup slivered almonds
2 tablespoons Amaretto

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

APRICOT AMARETTO JAM



Apricot Amaretto Jam image

The addition of Amaretto liqueur adds a depth of flavor to basic apricot jam.

Provided by Deborah

Categories     Canning & Preserving

Number Of Ingredients 4

4 Cups Pitted And Chopped Apricots (Skins Left On)
3 Cups Sugar
1 Tablespoon Lemon Juice
4 - 5 Tablespoons Amaretto Liqueur

Steps:

  • Combine the apricots, sugar and lemon juice in a heavy saucepan and cook over medium heat stirring often until the sugar melts.
  • Once the sugar has melted, bring the mixture up to a boil and cook uncovered stirring often.
  • After 5 minutes the mixture will seem very watery but just continue to cook the mixture at a slow boil.
  • As it cooks, skim off any foam that comes to the top.
  • After another 15 minutes or so the mixture should thicken up.
  • The mixture will continue to thicken as it cools.
  • Remove from the heat and stir in your amaretto.
  • Sterilize your jars and lids and while still hot fill with the jam leaving about a 1/2 inch headspace.
  • Place lids onto the jars and boil in a water bath with jars covered by 3 inches of water for 10 minutes.
  • Turn off the heat and let sit an additional 5 minutes before removing from the water bath.
  • Place the jars on counter and let sit untouched for 6 hours before storing.
  • Refrigerate after opening.

AMARETTO CHOCOLATE TART WITH APRICOT CREAM



Amaretto Chocolate Tart with Apricot Cream image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 19

Butter, for greasing the tart pan
1 cup all-purpose flour, plus more for dusting
1/2 cup almond flour
1/3 cup slivered almonds
1/3 cup unsweetened cocoa powder
3 tablespoons sugar
1 stick (1/2 cup) unsalted butter, cut into 1/2-inch pieces, chilled
1/4 teaspoon fine sea salt
2 tablespoons iced water, plus extra, as needed
2 cups bittersweet chocolate chips, such as Ghirardelli (12 ounces)
1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch pieces, at room temperature
3 eggs, beaten
2 tablespoons amaretto liqueur
2 tablespoons sugar
1 teaspoons pure vanilla extract
1/2 cup heavy whipping cream
1/4 cup apricot jam, such as Bonne Maman
1/2 teaspoon pure vanilla extract
Special equipment: One 9-inch tart pan with a removable base

Steps:

  • Place an oven rack in the center of the oven and preheat to 350 degrees F. Liberally butter the tart pan.
  • For the crust: Combine the all-purpose flour, almond flour, almonds, cocoa powder and sugar in a food processor. Process until the almonds are finely ground. Add the butter and pulse until the mixture forms a coarse meal. With the processor running, gradually add 2 tablespoons of iced water until the mixture forms a ball, adding extra water, as needed, if the mixture is too dry. Form the dough into a disc and wrap in plastic. Refrigerate for 20 minutes.
  • Roll out the dough into a 10-inch circle on a lightly floured work surface. Place the dough in the tart pan and trim any excess dough from the top of the pan. If the dough cracks, press scraps of dough into the cracks to seal. Prick the dough all over, using a fork, and bake for 15 minutes. Let the crust cool for 15 minutes.
  • For the filling: Place the chocolate and butter in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Beat the eggs, liqueur, sugar and vanilla in a medium bowl. Pour the melted chocolate into the egg mixture and whisk until smooth. Pour the filling into the prepared crust. Place the tart pan on a baking sheet and bake until the filing has set and begins to crack slightly on top, 22 to 25 minutes. Allow the tart to cool completely, about 1 hour.
  • For the apricot cream: Beat the cream at high speed until stiff peaks form, using a hand mixer. Add the jam and vanilla. Beat until the jam is incorporated into the cream.
  • Remove the tart from the pan and cut into thin wedges. Serve with a dollop of apricot cream.

APRICOT AMARETTO SAUCE



Apricot Amaretto Sauce image

Provided by Food Network

Categories     dessert

Time 13m

Yield about 2 cups

Number Of Ingredients 3

2 tablespoons butter
1 jar (18 ounces) apricot jam
1/2 cup amaretto liqueur

Steps:

  • Melt the butter in a sauce pan. Add the jam and allow it to melt into the butter. Add the amaretto and blend in. Let simmer for 5 minutes.

HOMEMADE APRICOT JAM



Homemade Apricot Jam image

Preserve the taste of summer with luscious jam.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes about 9 8-ounce jars

Number Of Ingredients 3

12 cups fresh, bright-skinned apricots
12 cups sugar
1/2 cup water

Steps:

  • Halve and pit apricots. Wrap half the pits in cheesecloth, and crack the remaining ones open with a hammer. Pick out the kernels and set aside. Discard the cracked shells.
  • Heat the oven to 200 degrees. Place sugar in a large shallow pan and put in oven. Turn off oven and let sugar warm for about 15 minutes, stirring occasionally.
  • Meanwhile, combine the apricots and water in a large kettle over low heat. Cook until tender, 10 to 15 minutes. Then add the warmed sugar and wrapped pits and simmer for 30 minutes; remove pits and continue cooking until mixture reaches 221 degrees on a candy thermometer or falls in sheets from a spoon, about 15 minutes more.
  • Remove from heat. Skim off and discard foam. Stir in reserved kernels, then ladle jam into hot, sterilized jars, leaving 1/4-inch head space. Wipe excess jam from inside and outside rims, then seal.

HABANERO APRICOT JAM



Habanero Apricot Jam image

This zippy and versatile jam was a blue-ribbon winner at our county fair. I mix it with applesauce as a condiment for pork, with cranberry sauce for poultry and with cream cheese as a spread on celery sticks. It's a beautiful color...and in "hot" demand as a gift item! -Janet Eckhoff, Woodland, California

Provided by Taste of Home

Time 20m

Yield 11 half-pints.

Number Of Ingredients 5

3-1/2 pounds fresh apricots
6 tablespoons bottled lemon juice
2 to 4 habanero peppers, seeded
1 package (1-3/4 ounces) powdered fruit pectin
7 cups sugar

Steps:

  • Pit and chop apricots; place in a Dutch oven. Stir in lemon juice. Place habaneros in a blender; add a small amount of apricot mixture. Cover and process until smooth. Return to the pan. , Stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. , For best results, let processed jam stand at room temperature for 2 weeks to set up.

Nutrition Facts : Calories 71 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 18g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.

APRICOT JAM



Apricot Jam image

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

8 cups fresh apricots - peeled, pitted, and crushed
¼ cup lemon juice
6 cups white sugar
5 (1 pint) canning jars with lids and rings

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

APRICOT JAM CAKE



Apricot Jam Cake image

Apricot jam is a key ingredient in this recipe for people who like apricots and cake.

Provided by Irina

Categories     Desserts     Cakes     Bundt Cake Recipes

Time 1h30m

Yield 14

Number Of Ingredients 9

2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter, softened
2 cups white sugar
3 large eggs
1 cup sour cream
1 (12 ounce) jar apricot preserves

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan.
  • Combine flour, baking powder, baking soda, and salt in a medium bowl; set aside.
  • Cream butter in a mixing bowl with an electric mixer. Gradually add sugar and beat until light and fluffy, 5 to 7 minutes. Add eggs, one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly on low after each addition.
  • Pour 1/2 of the batter into the prepared pan and spoon 1/2 of the apricot preserves on top, spreading it to within 1/2 inch of the edges. Repeat with remaining batter and preserves.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pan for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving platter.

Nutrition Facts : Calories 400.5 calories, Carbohydrate 58.5 g, Cholesterol 81.9 mg, Fat 17.9 g, Fiber 0.6 g, Protein 4 g, SaturatedFat 10.8 g, Sodium 139.3 mg, Sugar 39.1 g

AMARETTO CHEESECAKE WITH APRICOT GLAZE



Amaretto Cheesecake With Apricot Glaze image

Make and share this Amaretto Cheesecake With Apricot Glaze recipe from Food.com.

Provided by Cookin In Texas

Categories     Cheesecake

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 12

1 cup graham wafer crumbs
1/2 cup almonds, chopped toasted, unblanched
2 tablespoons sugar
1/4 cup butter, melted
4 (8 ounce) packages cream cheese, softened
1 cup sugar
3 tablespoons flour
4 eggs
1 cup sour cream
1/4 cup amaretto di saronno liqueur
1/2 cup apricot jam
1 tablespoon amaretto di saronno liqueur

Steps:

  • Crust: Combine ingredients.
  • Press onto bottom of a 9-inch springform pan; set aside.
  • Filling: Combine cream cheese, sugar, and flour, mixing until well blended.
  • Add eggs, one at a time, mixing just until combined.
  • Blend in sour cream and liqueur; pour over crust.
  • Bake in 450 degree F oven 10 minutes.
  • Reduce oven temperature to 250 degrees F; continue baking for 1 hour.
  • Run knife around rim of pan; cool on wire rack.
  • Chill.
  • Glaze: To glaze cake, combine jam and liqueur in a saucepan; heat until warm and smooth.
  • Strain mixture and pour over cheesecake before removing sides of pan.
  • Garnish if desired.

Nutrition Facts : Calories 647, Fat 47.6, SaturatedFat 26.9, Cholesterol 206.7, Sodium 422.1, Carbohydrate 45.9, Fiber 1.2, Sugar 31.7, Protein 12.6

Tips for Making Apricot Amaretto Jam:

  • Choose ripe, flavorful apricots. This will ensure that your jam has the best possible flavor.
  • Use a heavy-bottomed pot. This will help to prevent the jam from scorching.
  • Stir the jam frequently. This will help to prevent it from sticking to the bottom of the pot and burning.
  • Use a candy thermometer to measure the temperature of the jam. This will help you to know when it is done.
  • Process the jam in a hot water bath. This will help to seal the jars and prevent spoilage.

Conclusion:

Apricot Amaretto Jam is a delicious and versatile condiment that can be enjoyed on toast, scones, or ice cream. It can also be used as a filling for pies and tarts. With its sweet and tangy flavor, this jam is sure to be a hit with everyone who tries it. So next time you have a batch of ripe apricots, be sure to make a jar of Apricot Amaretto Jam. You won't be disappointed!

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