Best 8 Apricot Noyaux Jam Recipes

HOMEMADE APRICOT JAM

Steps:

• Stir apricots, lemon juice, and sugar together in a large pot over medium heat; add butter to reduce foaming. Bring apricot mixture to a rolling boil, stirring constantly. Quickly stir in pectin; return to a full boil until pectin is dissolved, 1 minute. Remove from heat and skim off any foam with a metal spoon.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack 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 5 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for at least 24 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). It may take up to 2 weeks for jam to set. Store in a cool, dark area.

30 MINUTE HOMEMADE APRICOT JAM

Steps:

• Prepare the apricots by peeling, removing pits and crushing them. You can crush they by hand with a potato masher or throw in a food processor and pulse a couple of times.
• In a pot over medium high heat, mix together crushed apricots, sugar and lemon juice. Bring to a boil and continue stirring until sugar completely dissolves.
• Continue cooking, stirring frequently, until the mixture thickens and turns into a jam. This takes about 20-25 minutes. Once it's thick and jam like, remove any foam from the top and proceed to the next step.
• For refrigerator jam: Remove pot from heat and allow to cool before pouring it into mason jars and placing in the refrigerator for immediate serving.
• For canning jam: Prepare (3) 1/2 pint jars by cleaning and sterilizing jars, lids and rings in hot water (dishwasher or water bath). Pour hot jam into sterilized jars, leaving about 1/4 inch of space on top. Use a thin knife and run around the inside of the jar once jam is inside to make sure to remove any air bubbles. Wipe rims of jars clean and place lids and rings on them. Bring a pot of water to a boil, lower the jars into the pot and process for 15 minutes (water boiling, pot covered). During this process, you want to make sure the water level never gets lower than 1 inch from the tops of the jars. Carefully remove the jars from the pot and let sit until cool. Once cooled down, press the top of each lid down to make sure the jar is sealed. Store in cabinet.

APRICOT JAM

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.

APRICOT-NOYAUX JAM

Steps:

• The night before you plan to make the jam, pit and quarter the apricots, reserving pits. Trim away any soft or moldy bits. Place fruit in a large bowl or pot, toss with 2 1/2 cups sugar and 1/2 teaspoon salt to macerate, cover with parchment or lid and refrigerate. Place pits on a plate in a single layer, and freeze.
• The following day, bring fruit to room temperature before beginning jam-making process.
• Lay a kitchen towel across a cutting board. Place frozen apricot pits on the towel in a single layer. Cover with a second towel, and use a hammer to gently crack each pit open, then remove kernels - the noyaux - from each pit (it's fine if they break into pieces). Discard shells, and place kernels in a jelly bag or tie in a cheesecloth pouch, and secure with kitchen twine.
• Place fruit, liquid and pouch in 6-quart or larger Dutch oven, or similar wide pot, and set over high heat. Set a colander inside a large heatproof bowl, and set aside. Stirring occasionally with a wooden spoon or silicone spatula, bring the jam to a boil, then carefully pour everything into the colander to strain the fruit, and return the syrup and kernel pouch to the pot. Set fruit aside.
• Stirring constantly over high heat, bring syrup to 225 degrees, or until the rapid boil slows, the bubbles grow large and the syrup thickens, about 15 minutes.
• Return fruit to pot, and allow jam to return to 225 degrees, stirring constantly to prevent scorching. If the temperature gets stuck around 220, the syrup seems to stop thickening or the jam tastes too tart, add up to 1 cup of sugar to balance. Add a pinch of salt if needed to adjust seasoning. The hot jam should taste uncomfortably sweet - once it cools, its flavor will mellow. After about 20 minutes, once most of the fruit breaks down and the jam reaches a slow, thick boil, add the juice of 1 lemon. Taste and adjust sugar, salt and lemon juice as needed - the jam should be mouth-smackingly sweet and tart. Add 1/4 cup noyau extract, if using. Remove pot from heat.
• Remove pouch, and set aside. When it's cool enough to handle, squeeze as much liquid (and noyau essence) from the bag, and stir into jam. Divide jam into 4 half-pint jars, and heat-process to seal, or cover and refrigerate for up to 4 weeks. Rinse off noyaux, and use to make extract.

APRICOT CONSERVE

Steps:

• Put a couple of small plates in the freezer. Halve and stone the apricots, chop the flesh, then put in a large pan with the apple juice. Crack some of the kernels to extract the nut inside (this is easy to do if you crack with the flat side of a heavy saucepan), then add them to the pan - this is optional, but gives extra flavour. Bring to the boil, reduce the heat and simmer for 10 mins, until the apricots are softened.
• Stir in the sugar and lemon juice, then stir well over a moderate heat to dissolve the sugar. Increase the heat and boil for about 20 mins until jam has set. Test by spooning a little jam onto one of your cold plates. After a moment push the jam with your finger; if the jam wrinkles, it is ready. If not, return to the boil for a further 5 mins, then test again.
• Remove from the heat, skim off any scum, then stir in the butter to dissolve any remaining scum. Cool for 10 mins, stir again, then ladle into warm sterilised jars. Seal, label, then store in the fridge for 4-6 weeks.

NOYAUX EXTRACT

Steps:

• Heat oven to 300 degrees. If kernels are wet, allow to dry, then spread them onto a baking sheet, and toast for 10 minutes. The noyaux shouldn't take on any color. Remove from oven, and allow to cool.
• Place noyaux and liquor in a pint jar. Cover, and place in a dark, cool, dry place for 3 months or longer. Give the jar a shake once in a while when you think of it. Strain extract to remove debris as you use it - the longer the kernels remain in the liquor, the more aromatic and flavorful the extract will become. You can also add more kernels as they accumulate, topping off with more liquor, resulting in an infinite supply of extract.

APRICOT JAM

Steps:

• Toss the apricots, sugar, lemon zest and juice and vanilla in a large saucepan to combine, then mash slightly to release some of the apricot juice. Set aside for 10 minutes to allow the apricots to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
• Place the saucepan over medium-high heat. (See Cook's Note for suggested add-in.) Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 35 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or a spoon through the jam. If it holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, tightly covered. The jam will keep in the refrigerator for up to 6 months.

EASY APRICOT JAM

Steps:

• In a large stockpot, combine apricots, orange juice and sugar; bring to a boil. Reduce heat; cover and simmer 30 minutes. Stir in lemon juice, cinnamon and ginger. Remove from heat and cool to room temperature., Rinse four 1-cup plastic containers and lids with boiling water. Dry thoroughly. Puree apricot mixture in a food processor or blender until smooth. Spoon into containers, leaving 1/2-in. headspace. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.