Best Apricot Lemon Jam Recipes
APRICOT - LEMON JAM
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
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 LEMON VERBENA JAM
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
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
APRICOT JAM WITH LEMON BALM
Lemon balm leaves add a subtle lemon flavor to jam, it's not quite as pungent as lemon verbena.
Provided by sophie
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT8h30m
Yield 128
Number Of Ingredients 5
Steps:
- Measure apricots after preparation; you should have 5 cups prepared fruit.
- Combine apricots, sugar, and lemon juice in a large plastic or glass bowl; mix well. Cover and refrigerate 8 hours to overnight.
- Inspect 7 to 9 half-pint 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 mixture and all of the accumulated juice to a large saucepan. Stir in pectin and slowly bring to a full rolling boil that does not stop bubbling when stirred. Cook for 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
- Remove from heat and stir in lemon balm leaves.
- Ladle apricot jam immediately 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 48.7 calories, Carbohydrate 12.4 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 0.1 mg, Sugar 12.1 g
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Apricot lemon jam is a delicious and versatile recipe that is perfect for spreading on toast, biscuits, or sandwiches, or using as a filling for pastries and cakes. The combination of tangy lemons and sweet apricots makes for a bright and flavorful jam that is easy to make at home. In this article, we will explore what apricot lemon jam is, how it is made, and some tips for using and storing it.
What is Apricot Lemon Jam?
Apricot lemon jam is a type of preserve that is made by cooking together ripe apricots, sugar, lemon juice, and sometimes lemon zest. The mixture is simmered until the fruit is soft and the sugar has dissolved, creating a thick and luscious spread that can be canned or refrigerated for later use.Ingredients:
- 4 cups chopped apricots (about 2 lbs)
- 2 cups granulated sugar
- 1/4 cup lemon juice
- 1 tbsp lemon zest (optional)
Directions:
- Prepare the apricots by removing the pits and chopping them into small pieces.
- In a large pot, combine the chopped apricots, sugar, lemon juice, and lemon zest (if using).
- Stir the mixture over low heat until the sugar has dissolved.
- Bring the mixture to a boil over medium-high heat, stirring frequently.
- Reduce the heat to low and simmer the mixture for 20-30 minutes, or until the fruit has broken down and the mixture has thickened.
- Remove the pot from the heat and let the jam cool for a few minutes.
- Transfer the jam to clean canning jars or storage containers, and let it cool to room temperature before storing.
Using Apricot Lemon Jam
Apricot lemon jam is a versatile ingredient that can be used in a variety of ways:As a Spread
One of the simplest ways to enjoy apricot lemon jam is as a spread for toast, bagels, or biscuits. The bright, fruity flavor pairs well with butter or cream cheese, and the tangy lemon adds a fresh, zesty note.In Baked Goods
Apricot lemon jam can also be used as a filling for pastries, cakes, and cookies. It pairs well with shortbread, scones, and croissants, and can be used to sweeten and flavor muffins, cupcakes, and breads.In Savory Dishes
For a twist on traditional condiments, try using apricot lemon jam as a glaze for grilled or roasted meats. It pairs well with chicken, pork, and lamb, and can be combined with other flavors like garlic, ginger, or mustard for added complexity.Storing and Preserving Apricot Lemon Jam
Apricot lemon jam can be stored in airtight jars or containers in the refrigerator for up to one month. To extend its shelf life, the jam can be canned using a water bath canning method. This will preserve the jam for up to a year or longer, depending on the processing method and storage conditions.Water Bath Canning Method
To can apricot lemon jam using the water bath method, follow these steps:- Prepare the canning jars and lids by sterilizing them in boiling water for 10 minutes.
- Fill a large pot with enough water to submerge the filled jars, and bring the water to a boil.
- Once the jam is ready, ladle it into the sterilized jars, leaving 1/4 inch of headspace at the top.
- Wipe the rims of the jars with a clean towel, and place the lids on top, tightening the bands until they are just snug.
- Place the filled jars in the boiling water, making sure they are fully submerged and have at least 1 inch of water covering the tops of the jars.
- Boil the jars for 10-15 minutes, depending on your altitude.
- Using tongs or a jar lifter, carefully remove the jars from the water and place them on a clean towel to cool.
- Check that the lids have sealed by pressing down on the center of each lid. If it does not bounce back, the seal is good.
- Label and store the jars in a cool, dark place for up to one year.
Conclusion
Apricot lemon jam is a delicious and versatile recipe that can be easily made at home. It can be enjoyed as a spread, used as a filling for baked goods, or incorporated into savory dishes. By following the water bath canning method, the jam can be stored for extended periods of time, making it a perfect gift or pantry staple.
Jams are among the easiest preservation methods for fruits, and they can last for a long time if stored properly. Apricot lemon jam is a classic recipe that combines the tanginess of lemon with the sweetness of apricots, creating a mouthwatering flavor that can be enjoyed all year round. Here are some valuable tips to consider when making a batch of apricot lemon jam.