DRIED APRICOT JAM

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Dried Apricot Jam image

Yes you can use dried apricots to make jam! This has beautiful color and flavor. I have dried California Blenheim apricots from Apricot King shipped to me in Washington and they are wonderful.

Provided by Cookin4Six!

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h50m

Yield 144

Number Of Ingredients 6

4 ½ cups dried apricots
4 ½ cups boiling water
1 teaspoon vanilla extract
1 (1.75 ounce) package powdered fruit pectin
7 cups white sugar
¼ cup lemon juice

Steps:

  • Soak apricots in boiling water in a bowl until hydrated, about 30 minutes. Blend apricots, remaining water, and vanilla extract in a food processor, working in batches, until blended but still slightly chunky.
  • Combine apricot mixture with pectin in a large pot over medium heat; cook until just boiling. Add sugar and lemon juice; boil until sugar has dissolved, 1 to 2 minutes.
  • Sterilize jars and lids in boiling water for at least 5 minutes. Pack the 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 10 minutes.
  • Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 1 hour. 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 47.6 calories, Carbohydrate 12.3 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.6 mg, Sugar 11.9 g

Ché Echobardo
c.echobardo@hotmail.co.uk

I can't wait to try this recipe!


Qaiser Siddique
qaiser@gmail.com

I'm sure this recipe will be a hit with my family.


Katrina French
katrina-f@gmail.com

This recipe is a great way to use up leftover apricots.


Madelen Puchi
madelenp@yahoo.com

I'm going to make this recipe for my next party.


MiAn Jilani Chajjra
chajjra_m95@yahoo.com

This recipe looks delicious.


Rehan 1470
r172@gmail.com

I can't wait to try this recipe.


Zack Uba
zack.u82@yahoo.com

This is a great recipe for beginners.


Aisha Rajput
r_aisha@yahoo.com

I'm so glad I found this recipe.


Steven Martin
s.m89@gmail.com

This jam is the perfect addition to my morning toast.


Tips24 ETC Bangla
tbangla@yahoo.com

I love the chewy texture of this jam.


Smiso Gasa
gasa_s@aol.com

This jam is so easy to make and it's so delicious.


As Jani
j@aol.com

I followed the recipe exactly and the jam turned out perfectly.


TheAnnoyingKidd
theannoyingkidd94@gmail.com

This is the best apricot jam I've ever had. I will definitely be making it again.


Frazix Dz
dz-frazix@hotmail.co.uk

I made this jam for the first time last week and it was a hit! My family loved it.


Krishna Naidu
k-n30@gmail.com

This jam is delicious! It's the perfect balance of sweet and tart, and the apricots give it a lovely chewy texture.


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