Best 5 Sherry Rosemary Apricot Jam Recipes

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In the realm of culinary art, where flavors dance and textures intertwine, there lies a recipe that captivates the senses and tantalizes the taste buds: "Sherry Rosemary Apricot Jam." A delicate balance of sweet and savory, this delectable creation is a symphony of flavors that will transport you to a world of culinary delight. As you embark on a culinary journey to discover the magic of this exceptional jam, let us unveil the secrets behind its exquisite taste and guide you through the steps to recreate this masterpiece in your own kitchen.

Let's cook with our recipes!

BAKED APRICOT ROSEMARY CHICKEN



Baked Apricot Rosemary Chicken image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

10 ounces apricot jam
1/4 cup olive oil
2 1/2 tablespoons country Dijon mustard
2 tablespoons honey
1 tablespoon low-sodium soy sauce
2 teaspoons freshly grated orange zest (from about 2 oranges), plus orange wedges, for garnish, optional
3 to 4 garlic cloves, crushed
3 to 4 branches fresh rosemary, leaves stripped and chopped
Salt and freshly ground black pepper
Salt and freshly ground black pepper
4 boneless, skinless chicken breasts

Steps:

  • In a medium saucepan over medium-low heat, heat the jam until melted, about 2 minutes.
  • Transfer the jam to a large baking dish. Add the olive oil, mustard, honey, soy sauce, orange zest, crushed garlic, rosemary, 3/4 teaspoon salt and some pepper and mix until combined. Season the chicken with additional salt and pepper and add to the marinade. Gently flip until mixed and coated. Marinate in the refrigerator for at least 20 minutes or overnight.
  • Preheat the oven to 375 degrees F.
  • Bake until the chicken is cooked through and the juices run clear, about 30 minutes. Garnish with orange wedges if desired.

APRICOT-GLAZED PORK TENDERLOIN



Apricot-Glazed Pork Tenderloin image

A simple apricot glaze made with preserves lends a delightful zest to this tender pork. It's so fuss-free and delicious, you'll make it again and again. -Crystal Holsinger, Surprise, Arizona

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 9

2 pork tenderloins (1 pound each)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup apricot preserves
3 tablespoons sherry or reduced-sodium chicken broth
1 tablespoon Dijon mustard
2 garlic cloves, minced
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

Steps:

  • Place pork on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over pork., Bake at 425° for 10 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-17 minutes longer or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 350 calories, Fat 10g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 338mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

APRICOT PORK TENDERLOIN



Apricot Pork Tenderloin image

The only way to cook tenderloin. The apricot preserves are a perfect marriage with pork. Sweet without being too sweet! A family favorite!

Provided by Hope

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 6

Number Of Ingredients 8

2 pounds pork tenderloin
¼ cup softened butter
salt and pepper to taste
1 teaspoon ground thyme
2 teaspoons garlic powder
1 (18 ounce) jar apricot preserves
2 tablespoons honey, or to taste
¼ cup dry sherry

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl.
  • Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 439.7 calories, Carbohydrate 62.9 g, Cholesterol 85.7 mg, Fat 11.4 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 6.1 g, Sodium 200 mg, Sugar 42.9 g

APRICOT ROSEMARY JAM



Apricot Rosemary Jam image

This jam uses only fresh apricots, sugar, and fresh rosemary. You do not need a special canner for this recipe.

Provided by threeovens

Categories     Fruit

Time 1h

Yield 7 8 oz jars

Number Of Ingredients 4

6 lbs apricots, cut in half and pitted (about 16 cups)
12 sprigs rosemary (not whole stems, but branches on the stems)
2 cups sugar (or more or less, depending on the sweetness of your apricots)
water, if needed

Steps:

  • In a large bowl, combine apricots, rosemary and sugar; mix well and let sit about 30 minutes until juices form at the bottom of the bowl.
  • Transfer the mixture, with juices, to a large pot and heat over medium high.
  • Once mixture begins to boil, reduce heat to medium and cook, while stirring often, until apricots are soft and begin to lose their shape, about 30 minutes, or more (they should not have darkened significantly).
  • Add a little water (up to a cup) if mixture starts sticking.
  • Press apricots through a ricer or fine mesh strainer and return to pot; discard solids.
  • Taste for sweetness and add sugar if needed; cook jam a few minutes more to dissolve any added sugar (flavor mellows as it cools).
  • While still hot, ladle jam into hot, sterilized canning jars, leaving about 1/4 inch head space at the top; remove air bubbles by running a nonmetallic utensil or skewer between the jar and the jam.
  • Top with new, clean lids, close tightly, and let come to room temperature.
  • Check seal by pressing down in center of lid, it should not spring up.
  • Process any jars that have not sealed in a hot water bath for 15 minutes; retest.
  • NOTE: To sterilize the empty jars, fill a large pot with water and bring to a boil over high heat, then reduce the heat so that the water is barely bubbling. Have ready seven 8-ounce canning jars with 2-piece lids. Immerse the pint jars in the canning kettle. Place the rings and lids in a separate small saucepan and cover them with hot water. Leave the jars and lids immersed while you cook the jam.

APRICOT-ROSEMARY GLAZED PORK LOIN



Apricot-Rosemary Glazed Pork Loin image

This takes only 10 minutes to prepare for the oven. It looks awesome when removed from the oven. The meat is very tender and the sauce provides a hint of orange and rosemary. The recipe is courtesy of Betty Crocker.

Provided by PaulaG

Categories     Pork

Time 2h10m

Yield 10 serving(s)

Number Of Ingredients 7

3 lbs pork loin roast
1 teaspoon salt
1/4 teaspoon pepper
1 cup apricot preserves
1/4 cup cooking sherry or 1/4 cup apple juice
2 teaspoons dried rosemary leaves, crumbled
2 garlic cloves, finely chopped

Steps:

  • Preheat oven to 350°F.
  • Remove any excess fat from the roast.
  • Place roast in a 13x9-inch baking dish that has been sprayed with non-stick cooking spray.
  • Sprinkle with salt and pepper.
  • In a small saucepan, heat the preserves, sherry, rosemary and garlic over medium heat, stirring frequently.
  • When thickened, spoon 1/4 cup mixture onto pork reserving remainder.
  • Insert meat thermometer so tip is in center of thickest part of pork.
  • Bake uncovered 1 hour 15 minutes to 1 hour 30 minutes or until the thermometer reads 155°F.
  • Cover pork with foil and allow to stand 15 to 20 minutes or until thermometer reads 160°F.
  • Cut roast into slices.
  • Heat the reserved apricot mixture and serve with roast.

Tips:

  • Choose ripe, flavorful apricots: The quality of your apricots will greatly affect the flavor of your jam. Look for apricots that are plump, firm, and have a deep orange color.
  • Use a heavy-bottomed pot: A heavy-bottomed pot will help to prevent the jam from scorching. It will also help to distribute the heat evenly, which will result in a more consistent jam.
  • Cook the jam over medium heat: Cooking the jam over medium heat will help to prevent it from burning. It will also allow the flavors to develop more fully.
  • Stir the jam frequently: Stirring the jam frequently will help to prevent it from sticking to the bottom of the pot. It will also help to distribute the heat evenly.
  • Use a candy thermometer: A candy thermometer is a great way to ensure that the jam reaches the proper consistency. The jam should be cooked to a temperature of 220 degrees Fahrenheit (105 degrees Celsius).

Conclusion:

This Sherry Rosemary Apricot Jam is a delicious and versatile condiment that can be enjoyed in a variety of ways. It can be spread on toast, crackers, or scones. It can also be used as a glaze for chicken, fish, or pork. The jam can also be used in desserts, such as pies, tarts, and ice cream.

No matter how you choose to enjoy it, this Sherry Rosemary Apricot Jam is sure to please. It is a delicious and easy-to-make jam that is perfect for any occasion.

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