Best 2 Apricot Rosemary Jam Recipes

Indulge in a culinary journey with our enticing Apricot Rosemary Jam recipe, a delightful fusion of sweet and savory flavors. This delectable treat combines the natural sweetness of apricots with the aromatic essence of rosemary, resulting in a versatile condiment that complements a variety of dishes. Whether you prefer a classic pairing with toast or a creative twist in your charcuterie board, this apricot rosemary jam is sure to tantalize your taste buds and elevate your culinary experience.

Additionally, discover a collection of irresistible recipes that showcase the versatility of this exceptional jam. From the tangy Apricot Rosemary Chicken to the savory Apricot Rosemary Pork Chops, each dish is carefully crafted to highlight the unique flavor profile of the jam. Embark on a culinary adventure and explore the diverse culinary possibilities that await you with these delectable recipes.

Let's cook with our recipes!

SHERRY ROSEMARY APRICOT JAM

Sherry Rosemary Apricot Jam image

Provided by Kardea Brown

Categories condiment

Time 2h25m

Yield 3 cups

Number Of Ingredients 7

Ingredients

24 ounces dried apricots (about 4 cups; see Cook's Note)
3 cups boiling water
3/4 cup dry sherry or white wine
4 sprigs fresh rosemary plus 1 teaspoon chopped fresh rosemary
1 teaspoon lemon zest plus 1/4 cup lemon juice
1.75 ounces powdered fruit pectin
4 cups granulated sugar

Steps:

Wash 2 pint jars (or a few half-pint jars) so that they are ready to go when your preserves are ready to be canned.
Add the apricots to the boiling water in a bowl along with 1/2 cup sherry and the rosemary sprigs. Let soak until the apricots are rehydrated, about 30 minutes. Strain the apricots, reserving 1/2 cup of the liquid. Add the apricots, reserved liquid and lemon zest to a large non-reactive pan. Stir in the pectin.
Bring the mixture to a boil and add the sugar, lemon juice, chopped rosemary and remaining 1/4 cup sherry. Boil until the sugar is dissolved and the jam is thick (you can check by spooning the jam onto the back of a wooden spoon; if you can run your finger through it without it spreading, it is good!) for 20 to 30 minutes.
Transfer the cooked jam to the jars. Let the jam cool to room temperature. Serve right away, or keep in the refrigerator for up to 2 weeks.

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

Ingredients

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.

Tips:

Choose ripe, flavorful apricots. Overripe or bruised apricots will not produce a good jam.
Use fresh rosemary. Dried rosemary will not have the same flavor.
Do not overcook the jam. Overcooked jam will be thick and gummy.
Use a candy thermometer to measure the temperature of the jam. This will help you to avoid overcooking the jam.
Process the jam in a hot water bath. This will help to seal the jars and prevent spoilage.

Conclusion:

Apricot rosemary jam is a delicious and versatile condiment that can be enjoyed on toast, scones, or even ice cream. It is also a great way to use up fresh apricots. With its bright flavor and beautiful color, apricot rosemary jam is sure to be a hit with your family and friends.