Best Apricot Honey Ginger Jam Recipes
BRANDIED GINGER APRICOT JAM
Provided by Ann
Time 1h
Number Of Ingredients 7
Steps:
- Put all ingredients in a medium saucepan and stir to mix. Heat over medium heat, stirring occasionally, until the apricots have cooked down to a thickened jam consistency, about 30 - 45 minutes.
- Carefully pour the hot jam into hot, sterilized jars and use a clean cloth to wipe the rims clean. Put the lids on immediately, tighten the rings fully and (using a towel to handle the hot jars) set the jars upside down until the jars seal. If any of the jars do not seal, use those first! Label the jam and remove the rings before storing.
APRICOT AND GINGER JAM
Make and share this Apricot and Ginger Jam recipe from Food.com.
Provided by emmzy123
Categories Low Protein
Time 38m
Yield 7 Cups
Number Of Ingredients 5
Steps:
- Wash, chop and de-stone apricots. Have jars sterilized in preparation.
- Measure 8 cups of chopped apricots into a large stock pot, along with the 4 cups of sugar, 1/2 cup lemon juice, and grated ginger.
- Bring to a boil over a high heat, stirring occasionally. Once at a rolling boil, turn down the heat to keep it at a controlled boil for 23 minutes, stirring often to prevent sticking. Note: It should be bubbling, not simmering. Start your timer when it begins to boil and at this stage add the 1 tablespoon of butter.
- At the end of 23 minutes it should have reduced down to a thick, sticky consistency but will still slide easily off the spoon. Don't worry, it will thicken as it cools.
- Jar while it is still warm and moves easily.
Nutrition Facts : Calories 552.5, Fat 2.4, SaturatedFat 1.1, Cholesterol 4.4, Sodium 3.6, Carbohydrate 136.7, Fiber 3.9, Sugar 131.9, Protein 2.8
STEAMED GINGER PUDDING WITH APRICOT JAM
Steps:
- Butter a 5-cup heatproof pudding basin or mixing bowl. Cut a parchment circle to fit top of bowl; butter. Fill a large pot fitted with a steamer or pasta insert with enough water to come halfway up bowl (test this with an empty bowl); set aside.
- Stir together flour, baking powder, and ground ginger in a small bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in egg. Reduce speed to low. Add flour mixture in 3 batches. Add chopped ginger, honey, and milk; mix until just combined.
- Spoon jam into bottom of prepared bowl. Pour batter on top; smooth with a spatula. Cover bowl with prepared parchment, buttered side down. Place a tea towel on top; secure with kitchen twine. Tie opposing corners of towel on top of bowl.
- Bring water in prepared pot to a boil over medium-high heat. Carefully lower pudding bowl into steamer; cover pot. Reduce heat to medium-low. Steam 2 hours, checking occasionally to make sure water doesn't completely evaporate. Transfer to a wire rack; remove towel and parchment. Let cool 10 minutes. Run a small knife around edge of bowl; invert pudding onto a plate. Serve warm.
APRICOT CHEESECAKE
Sweet-tart apricot jam is the perfect counterpoint to classic creamy cheesecake. Martha made this recipe on episode 613 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with a parchment round.
- Make the crust: Stir together graham-cracker crumbs, melted butter, sugar, and salt in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Transfer pan to wire rack to cool completely.
- Make the filling: Reduce oven temperature to 325 degrees. Wrap the exterior of the springform pan with a double layer of foil. Set a kettle of water to boil. With an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until fluffy and smooth, about 3 minutes. Reduce to low speed; add sugar in a slow, steady stream. Add the salt and vanilla; beat until well combined. Add eggs, 1 at a time, beating after each until just combined (do not over-mix). Pour the cream cheese filling over crust.
- Set springform pan inside a large, shallow roasting pan. Carefully pour boiling water into roasting pan to reach halfway up side of springform pan. Bake until cake is set but still slightly wobbly in center, about 75 minutes.
- Transfer springform pan to a wire rack and remove foil; let cool completely. Refrigerate, uncovered, at least 24 hours. Run a knife around edge of cake to loosen before unmolding.
- Make the topping: Sprinkle the gelatin over the water in a small bowl and let soften for 5 minutes. Meanwhile, heat the apricot preserves over medium-low until warm, about 2 minutes. Add softened gelatin and stir to combine. Let cool slightly and then strain over cheesecake. Spread into an even layer and chill to set, about 2 hours.
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Apricots, honey, and ginger are three beautiful ingredients that, when combined, form an irresistible jam that is perfect for spreading on bread, mixing into yogurt or oatmeal, or even drizzling over ice cream. The combination of sweetness, tanginess, and spiciness make this jam a unique and delicious addition to any breakfast or snack.
History of Apricot Honey Ginger Jam
The origins of apricot honey ginger jam are uncertain, but it is known that apricots have been cultivated for centuries in various parts of the world, including China, Armenia, and the Mediterranean. Ginger, on the other hand, has been used for both culinary and medicinal purposes for over 2000 years in Asia. Honey is also one of the oldest sweeteners known to man and has been used by humans for over 8000 years.
Ingredients
The ingredients for apricot honey ginger jam recipes are relatively simple and straightforward. They include:
- Apricots (fresh or frozen)
- Honey
- Fresh ginger
- Lemon juice (optional)
- Pectin (optional)
- Sugar (optional)
Preparation
To make apricot honey ginger jam, the first step is to prepare the apricots. They can be washed, pitted, and sliced, or just cut into small pieces if they are frozen. The fresh ginger should also be peeled and grated or minced.
The next step is to heat the honey in a saucepan until it becomes liquid. Then, add the ginger and let it simmer for a few minutes to infuse the ginger flavor into the honey.
Next, add the apricots to the saucepan and stir well. If the mixture is too dry, you can add a bit of lemon juice to help break down the apricots and create a jam-like consistency. If you prefer a firmer set for your jam, you can add pectin or sugar at this point as well.
Let the mixture cook for about 30 minutes, stirring occasionally, until the apricots have broken down and the mixture has thickened. You can test the thickness of the jam by spooning a bit onto a plate and letting it cool. If it sets and doesn't run off the plate, it is ready.
Variations
Once you have mastered the basic recipe for apricot honey ginger jam, there are many variations that you can try. Here are a few ideas:
Spicy Apricot Honey Ginger Jam
If you want to add a bit more spice to your jam, try adding some red pepper flakes or cayenne pepper to the mixture along with the fresh ginger. This will add some heat to the jam and help balance out the sweetness.
Apricot Honey Ginger Chutney
If you want to create a more savory version of the jam, try adding some onion, garlic, and vinegar to the mixture. This will create a chutney-like jam that is perfect for adding to cheese plates or using as a marinade for chicken or pork.
Apricot Honey Ginger Crumble Bars
If you want to turn your jam into a sweet treat, try spreading it onto a layer of crumble bar dough and baking it in the oven. This will create a delicious bar that is perfect for snacking or serving as a dessert.
Conclusion
Apricot honey ginger jam is a versatile and delicious recipe that can be customized to suit your tastes. Whether you prefer a sweeter or spicier version, or a savory chutney, this jam is sure to be a hit. Give it a try and see for yourself!