Best 2 Apricot Lemon Jam Recipes
Apricot lemon jam is a delicious and versatile preserve that can be enjoyed on toast, scones, or even as a glaze for chicken or fish. It is also a great way to use up any extra apricots you may have on hand. With its sweet and tangy flavor, apricot lemon jam is a perfect addition to any breakfast or brunch table. The combination of apricots and lemons creates a unique and irresistible taste that will surely please everyone. Whether you are a beginner or an experienced jam maker, this recipe is easy to follow and will guide you through the process of making delicious apricot lemon jam.
Check out the recipes below so you can choose the best recipe for yourself!
APRICOT - LEMON JAM
Very tangy, not too sweet! Heaven must taste like this. Got this from the NPR website, with a story about going to pick the apricots at the orchard every summer. http://www.npr.org/templates/story/story.php?storyId=12195825 Note: I pack the apricot halves firmly into the measuring cup so they are bursting full when I measure them. If you don't pack them in as firmly, you might want to use a few more apricots. Also, a note about the serving size: this assumes you are using a tablespoon or so as a serving to spread on a piece of bread. In my experience, this recipe makes just less than a pint of jam.
Provided by Susiecat too
Categories Lemon
Time 1h15m
Yield 1 pint, 32 serving(s)
Number Of Ingredients 3
Steps:
- Don't worry about the skin, which disappears in the course of cooking.
- Bring to a boil, lower heat, and cook until the mixture turns a bit darker and looks like jam when you let it dribble off a spoon (about 45 to 60 minutes.).
- Stir it frequently enough that it doesn't stick to the bottom of the pot.
- You can skim off the lighter colored stuff that rises to the top if you want, otherwise it seems to just disappear after a while.
- Wash and can according to canner instructions.
- Or, keeps well in refrigerator only, about 2-3 months, or in freezer, up to 12 months.
APRICOT LEMON VERBENA JAM
If you have a lemon verbena growing in your garden or on your porch, try this deliciously lemon-flavored apricot jam.
Provided by gartenfee
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 12h35m
Yield 4
Number Of Ingredients 4
Steps:
- Finely chop apricots.
- Combine sugar and lemon verbena leaves in the bowl of a food processor; pulse until the leaves are fully incorporated in the sugar (the sugar will become light green).
- Combine sugar-lemon verbena mixture and apricots in a large bowl. Cover and marinate in the fridge for 4 hours.
- Inspect 4 jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Transfer apricot-sugar mixture to a large pot and stir in pectin. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Cook for 1 minute, stirring constantly.
- Ladle apricot jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 1067.5 calories, Carbohydrate 269.9 g, Fat 1.7 g, Fiber 7.9 g, Protein 6 g, SaturatedFat 0.1 g, Sodium 5.1 mg, Sugar 261.1 g
Tips:
- Use ripe apricots: The riper the apricots, the better the flavor of the jam. Look for apricots that are soft and have a deep orange color.
- Prepare the apricots properly: Before using the apricots, wash them thoroughly and remove the pits. To remove the pits, cut the apricots in half and use a spoon to scoop them out.
- Use a combination of sugar and honey: This will help to balance the sweetness of the jam and prevent it from becoming too sugary.
- Cook the jam over low heat: This will help to prevent the jam from scorching and will also allow the flavors to develop fully.
- Stir the jam frequently: This will help to prevent the jam from sticking to the bottom of the pot and will also help to distribute the heat evenly.
- Test the jam for doneness: The jam is done when it reaches a temperature of 220 degrees Fahrenheit or when it thickens and coats the back of a spoon.
- Store the jam properly: Once the jam is cooked, it can be stored in a sterilized jar for up to one year. Store the jar in a cool, dark place.
Conclusion:
Apricot lemon jam is a delicious and versatile spread that can be used on toast, crackers, or yogurt. It can also be used as a filling for pies, tarts, and pastries. Apricot lemon jam is a great way to enjoy the flavor of fresh apricots all year long.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love