Best Apricot Jam With Lemon Balm Recipes

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APRICOT JAM



Apricot Jam image

Making jam is one of the best ways to harness the flavor of apricots during their short season, to enjoy during the colder months. In this recipe, we give the fruit's natural pectin a jump-start by macerating the apricots with sugar and lemon before cooking; the acid in the lemons activates the apricot's pectin, reducing the cooking time and preserving more flavor and color. We also added a touch of vanilla to coax out the mellow notes of the fruit and balance the mixture's tartness. Apricot jam tastes great with scones or slathered on rustic bread--or swirled into vanilla ice cream. It's also the classic choice for melting and brushing over pastries and fruit tarts.

Provided by Food Network Kitchen

Categories     condiment

Time 50m

Yield 3 1/2 cups

Number Of Ingredients 4

2 pounds pitted, quartered apricots
1 3/4 cups sugar
Zest of 1 lemon plus 1 tablespoon lemon juice
1 teaspoon vanilla bean paste or 1/2 vanilla bean, split lengthwise and seeds scraped (see Cook's Note)

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.

APRICOT - LEMON JAM



Apricot - Lemon Jam image

Very tangy, not too sweet! Heaven must taste like this. Got this from the NPR website, with a story about going to pick the apricots at the orchard every summer. http://www.npr.org/templates/story/story.php?storyId=12195825 Note: I pack the apricot halves firmly into the measuring cup so they are bursting full when I measure them. If you don't pack them in as firmly, you might want to use a few more apricots. Also, a note about the serving size: this assumes you are using a tablespoon or so as a serving to spread on a piece of bread. In my experience, this recipe makes just less than a pint of jam.

Provided by Susiecat too

Categories     Lemon

Time 1h15m

Yield 1 pint, 32 serving(s)

Number Of Ingredients 3

4 cups apricots, halved and pitted
1 cup sugar
1 lemon, juice and zest of

Steps:

  • Don't worry about the skin, which disappears in the course of cooking.
  • Bring to a boil, lower heat, and cook until the mixture turns a bit darker and looks like jam when you let it dribble off a spoon (about 45 to 60 minutes.).
  • Stir it frequently enough that it doesn't stick to the bottom of the pot.
  • You can skim off the lighter colored stuff that rises to the top if you want, otherwise it seems to just disappear after a while.
  • Wash and can according to canner instructions.
  • Or, keeps well in refrigerator only, about 2-3 months, or in freezer, up to 12 months.

APRICOT JAM



Apricot Jam image

I love to save money, especially with my big family. So making my own jams and jellies is a favorite hobby of mine to share with my kids. This jam is not only fun to make, but it is also very delicious. There's nothing like your own fresh jam on toasted Italian bread.

Provided by Megan

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

Time 2h

Yield 50

Number Of Ingredients 4

8 cups fresh apricots - peeled, pitted, and crushed
¼ cup lemon juice
6 cups white sugar
5 (1 pint) canning jars with lids and rings

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.

Nutrition Facts : Calories 105.1 calories, Carbohydrate 26.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 0.3 mg, Sugar 26.3 g

APRICOT LEMON VERBENA JAM



Apricot Lemon Verbena Jam image

If you have a lemon verbena growing in your garden or on your porch, try this deliciously lemon-flavored apricot jam.

Provided by gartenfee

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

Time 12h35m

Yield 4

Number Of Ingredients 4

3 ½ pounds very ripe fresh apricots, pitted and halved
4 ½ cups white sugar
1 cup fresh lemon verbena leaves, washed and patted dry
1 (1.75 ounce) package fruit pectin (such as Sure-Jell® Pectin Light for less or no sugar)

Steps:

  • Finely chop apricots.
  • Combine sugar and lemon verbena leaves in the bowl of a food processor; pulse until the leaves are fully incorporated in the sugar (the sugar will become light green).
  • Combine sugar-lemon verbena mixture and apricots in a large bowl. Cover and marinate in the fridge for 4 hours.
  • Inspect 4 jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  • Transfer apricot-sugar mixture to a large pot and stir in pectin. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Cook for 1 minute, stirring constantly.
  • Ladle apricot jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 1067.5 calories, Carbohydrate 269.9 g, Fat 1.7 g, Fiber 7.9 g, Protein 6 g, SaturatedFat 0.1 g, Sodium 5.1 mg, Sugar 261.1 g

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Apricot jam with lemon balm is a sweet and tangy spread that combines two delicious flavors. The recipe is simple and easy to make, and the finished product is perfect for spreading on toast, bagels, or even using as a glaze for meat dishes. Lemon balm adds a refreshing and aromatic touch to the jam, making it even more enjoyable. In this article, we'll delve deeper into what makes apricot jam with lemon balm so special.

What is Apricot Jam?

Apricot jam is a spread made from ripe apricots that are cooked down with sugar and lemon juice until they reach a thick, spreadable consistency. Apricots are naturally high in pectin, a substance that helps the jam set, so additional pectin is not typically needed. The result is a jam with a bright and tangy flavor that pairs well with a variety of foods.

The Benefits of Lemon Balm

Lemon balm is an herb from the mint family that is known for its lemony scent and flavor. It is often used in teas and other culinary creations to add a refreshing and citrusy note. Lemon balm is also believed to have a variety of health benefits. It is said to help reduce stress and anxiety, aid in digestion, and even promote better sleep. Adding lemon balm to apricot jam not only enhances the flavor but also adds a touch of wellness.

How to Make Apricot Jam with Lemon Balm

Making apricot jam with lemon balm is easy and only requires a few ingredients. Here is a general method for making the jam:
  1. Wash and halve apricots.
  2. Add sugar to the halved apricots and let them sit for at least 30 minutes to release their juices.
  3. After 30 minutes, add lemon balm and lemon juice to the apricots and sugar mixture.
  4. Cook the mixture in a pot over low heat until it thickens and reaches the desired consistency.
  5. Pour the jam into sterilized jars and let it cool before storing in the fridge.

Uses for Apricot Jam with Lemon Balm

Apricot jam with lemon balm is a versatile spread that can be used in a variety of ways. Here are some ways to enjoy this delicious jam:
  • Spread it on toast, bagels, or scones for a tasty breakfast or snack.
  • Use it as a glaze for roasted meats or vegetables to add a sweet and tangy flavor.
  • Mix it into yogurt or cottage cheese for a quick and easy snack.
  • Use it as a topping for ice cream or cheesecake.
Conclusion
In summary, apricot jam with lemon balm is a delicious and easy-to-make spread that combines the natural sweetness of apricots with the refreshing and aromatic notes of lemon balm. Adding lemon balm to the jam not only enhances the flavor but also provides potential health benefits. The jam can be used in a variety of ways, making it a versatile ingredient to have in the kitchen. So why not give this recipe a try and enjoy the delicious flavors of apricot jam with lemon balm!
Apricot jam with lemon balm is a delicious and healthy way to enjoy apricots with lemon balm, a lemony herb that has a strong and refreshing aroma. Making apricot jam with lemon balm is easy, and it is a perfect way to preserve apricots for later use. In this article, we will provide you with valuable tips on how to make apricot jam with lemon balm recipes.

Preparing the Ingredients

Before starting the recipe, it is essential to prepare all the ingredients you will need. You will need fresh apricots, granulated sugar, fresh lemon juice, lemon balm leaves, and water. It is recommended to use ripe and sweet apricots for the recipe to ensure that your jam has a good flavor. Also, using fresh lemon juice is recommended instead of bottled lemon juice for a better taste.
Washing and Cutting the Apricots
Wash the apricots in cold water and then cut them in half. Remove the stone or seed from the middle and discard them. Cut the apricots into small pieces or chunks, depending on your preference. If you prefer chunkier jam, then cut the apricots into larger pieces. If you prefer smoother jam, then cut the apricots into smaller pieces.
Preparing the Lemon Balm Leaves
Wash the lemon balm leaves in cold water and then pat them dry with a paper towel. Separate the leaves from the stems and discard the stems. Roughly chop the lemon balm leaves with a sharp knife, or you can use kitchen scissors to cut them into smaller pieces.

Cooking the Jam

Once you have prepared all the ingredients, you can start cooking the jam. The following are valuable tips on cooking the apricot jam with lemon balm recipe:
1. Use a Large Pot
It is recommended to use a large pot when making apricot jam with lemon balm. The jam will expand as it cooks, and a smaller pot may cause the jam to boil over. Also, using a large pot allows the jam to cook evenly and prevents it from burning.
2. Add Sugar in Stages
Add the apricots, sugar, and lemon juice to the pot and stir well. It is recommended to add the sugar in stages, rather than adding it all at once. This tip helps to prevent lumps and ensures that the sugar dissolves evenly into the mixture. Stir the mixture until the sugar dissolves.
3. Cook the Jam on Low Heat
Once the sugar dissolves, increase the heat until the mixture starts to boil. Once it starts boiling, reduce the heat to low and let it simmer for about 30 minutes. Stir the mixture occasionally to prevent sticking and burning. Cooking the jam on low heat helps to preserve the nutrients and flavors of the ingredients, and it helps the jam to thicken.
4. Skim off the Foam
As the jam cooks, foam may form on the surface. Skim off the foam with a spoon and discard it. The foam is made up of impurities from the apricots, sugar, and lemon juice mixture, and it can affect the quality of your jam.
5. Add Lemon Balm Leaves
After 30 minutes of simmering, add the chopped lemon balm leaves to the mixture and stir well. Cook the mixture for about five more minutes. The addition of lemon balm leaves gives the jam a fresh and citrusy aroma, and it complements the flavor of apricots.
6. Test the Jam for Doneness
To test if the jam is done, use a thermometer and check the temperature. The jam should reach a temperature of 220°F (104°C) for it to set properly. Another method to test if the jam is done is to check the consistency. Place a small amount of jam on a cold saucer and let it cool for a few minutes. If the jam wrinkles when you push it with your finger, then it is ready.

Preserving the Jam

Once you have made your apricot jam with lemon balm, you can preserve it for later use. Here are some valuable tips on how to preserve your jam:
1. Sterilize the Jars
It is essential to sterilize the jars before filling them with the hot jam. You can sterilize the jars by placing them in a hot oven or by boiling them in water. Sterilizing the jars helps to prevent bacterial growth and ensures that your jam stays fresh for a longer time.
2. Fill the Jars
Fill the sterilized jars with the hot jam, leaving about 1/4 inch of space at the top. It is recommended to use a funnel to fill the jars to prevent spills and mess.
3. Store the Jars
Once you have filled the jars, store them in a cool and dry place. The jam can last for up to six months if stored properly. It is recommended to check the jars for any sign of spoilage before eating the jam.

Conclusion

In conclusion, making apricot jam with lemon balm is a fun and easy way to enjoy the flavors of summer. With the valuable tips provided in this article, you can make a delicious and healthy apricot jam with lemon balm that is perfect for breakfast, dessert, or snack time. Remember to use ripe and sweet apricots, fresh lemon juice, and chopped lemon balm leaves. And don't forget to sterilize your jars and store the jam in a cool and dry place to preserve it for later use.

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