Best Apricot Noyaux Jam Recipes

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BOOZY APRICOT JAM



Boozy Apricot Jam image

The apricots for this jam should be fully ripe and juicy. For booze, you can either use apricot liqueur or apricot brandy, which will make the jam a tad less sweet than with liqueur. It is important to add the alcohol at the very end, otherwise it will evaporate during cooking.

Provided by bambi23

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

Time 8h35m

Yield 144

Number Of Ingredients 4

3 ½ pounds firm-ripe apricots, halved and pitted
1 (1.75 ounce) package fruit pectin (such as Sure-Jell Premium Fruit Pectin®)
7 cups white sugar
⅓ cup apricot brandy

Steps:

  • Inspect 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.
  • Finely chop apricots and measure; you should have 5 cups prepared fruit. Transfer apricots to a large saucepan over medium heat. Stir in pectin and slowly bring mixture to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil over high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
  • Remove from heat and stir in the apricot brandy.
  • Pack 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 44.1 calories, Carbohydrate 10.9 g, Fiber 0.2 g, Protein 0.2 g, Sodium 0.1 mg, Sugar 10.7 g

NOYAUX EXTRACT



Noyaux Extract image

Hidden within the pit of an apricot is a kernel, or noyau, rife with the perfume of almonds, vanilla, apricots and lilies. The fragrance is intoxicating, simultaneously familiar and indescribable, and entirely worth extracting and capturing in a jar to add to preserves, whipped cream, custard, ice cream, cakes and even aperitifs all year long. To disable the amygdalin the noyaux contain, and prevent the body from converting it to cyanide, give the kernels a quick toast before steeping them in the alcohol.

Provided by Samin Nosrat

Categories     project

Time P2m28DT10m

Yield About 1 pint

Number Of Ingredients 2

25 to 30 noyaux (apricot kernels)
1 3/4 cups vodka, bourbon or light rum

Steps:

  • Heat oven to 300 degrees. If kernels are wet, allow to dry, then spread them onto a baking sheet, and toast for 10 minutes. The noyaux shouldn't take on any color. Remove from oven, and allow to cool.
  • Place noyaux and liquor in a pint jar. Cover, and place in a dark, cool, dry place for 3 months or longer. Give the jar a shake once in a while when you think of it. Strain extract to remove debris as you use it - the longer the kernels remain in the liquor, the more aromatic and flavorful the extract will become. You can also add more kernels as they accumulate, topping off with more liquor, resulting in an infinite supply of extract.

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 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 Noyaux Jam is a delicious treat that originated in Europe. It is a jam that is made from the pits of apricots, which are commonly known as noyaux. The pits contain small amounts of cyanide, which gives the jam its unique flavor. Many people love this jam for its distinct taste, while others enjoy it for its health benefits.

History:

The tradition of making jam from apricot noyaux dates back to medieval times in Europe. People would collect the pits from apricots and use them to make jam as a way to preserve the fruit for longer periods of time. The process of making apricot noyaux jam involves breaking open the pits, removing the kernels, and cooking them with sugar and water. The resulting jam is sweet and flavorful, with a hint of almond and cherry.

Health Benefits:

Apricot noyaux are known to contain small amounts of cyanide, which gives the jam its distinct flavor. Despite this, the kernels are also known for their health benefits. The kernels contain high levels of vitamin B17, which is known to boost the immune system and fight against cancer. Some studies have also shown that apricot noyaux can aid in digestion and improve cardiovascular health.

Variations:

There are many variations of apricot noyaux jam, each with its own unique flavor. Some recipes call for the addition of almond extract or cherry juice, which enhances the nutty and fruity flavors of the jam. Others include spices such as cinnamon or nutmeg, which give the jam a warm and spicy flavor. Some recipes also call for the addition of lemon juice or zest, which brightens the flavor of the jam and adds a refreshing tang.

Uses:

Apricot noyaux jam can be used in a variety of ways. It is delicious spread on toast or scones, and can also be used as a filling for pastries or cakes. Apricot noyaux jam also pairs well with cheese, particularly soft cheeses like brie or goat cheese. It can also be used as a glaze for roasted meats, such as chicken or pork.

Conclusion:

Apricot Noyaux Jam is a unique and flavorful treat that has been enjoyed for centuries. Despite its small amounts of cyanide, the health benefits of apricot noyaux make it a nutritious and delicious addition to any diet. With endless variations and uses, this jam is sure to please even the most discerning palate.

Valuable Tips for Making Apricot Noyaux Jam Recipes

1. Choose the Right Apricots and Noyaux

The first step in making delicious apricot noyaux jam is choosing the right apricots and noyaux. Choose ripe, juicy, and fragrant apricots that have a deep orange color. Look for noyaux that are fresh and not too dry. Avoid using apricots that are too soft or have started to rot.

2. Remove the Stones Carefully

Remove the stones from the apricots carefully to avoid damaging the fruit. Use a sharp knife to cut the apricots in half and twist them gently to separate the halves. Remove the stones with your fingers or a small spoon. Crack open the noyaux with a nutcracker or a hammer and remove the kernels inside.

3. Toast the Noyaux

Toasting the noyaux enhances their flavor and aroma. Toast them in a dry skillet over medium heat until they turn golden brown, stirring frequently. Be careful not to burn them as this will spoil their flavor. Cool the toasted noyaux and grind them into a fine powder using a mortar and pestle or a spice grinder.

4. Measure the Ingredients Accurately

Make sure you measure the ingredients accurately to ensure the right balance of sweetness and acidity. Use a kitchen scale or measuring cups and spoons to measure the apricots, sugar, and lemon juice. Follow the recipe instructions carefully and adjust the amounts if necessary.

5. Cook the Jam Slowly

Cooking the jam slowly is crucial to developing its flavor and texture. Use a large and heavy-bottomed pot to avoid scorching and sticking. Bring the apricots, sugar, and lemon juice to a boil over medium heat, stirring constantly. Reduce the heat to low and let the jam simmer gently until it thickens, stirring occasionally. The cooking time may vary depending on the ripeness and juiciness of the apricots and the desired consistency of the jam.

6. Skim off the Foam

Skim off the foam that forms on the surface of the jam to remove any impurities and improve its clarity. Use a ladle or a slotted spoon to scoop off the foam gently. Discard the foam or use it to top your toast or oatmeal.

7. Test for Doneness

Test the jam for doneness by using a candy thermometer or a plate test. The jam should reach 220°F (104°C) on the thermometer or form a wrinkle or skin when you spoon some onto a chilled plate and tilt it. The jam should be thick and glossy but not too stiff or runny.

8. Sterilize the Jars

Sterilize the jars and lids properly to keep the jam fresh and safe to eat. Wash the jars and lids in hot soapy water and rinse them thoroughly. Put the jars in a large pot and cover them with water. Bring the water to a boil and let it simmer for 10 minutes. Turn off the heat and leave the jars in the water until you are ready to fill them. Boil the lids separately for 5 minutes and let them dry.

9. Fill and Seal the Jars

Fill the jars with the hot jam while they are still hot. Use a funnel or a ladle to pour the jam into the jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth and place the lids on top. Screw on the bands firmly but not too tightly. Invert the jars for a few minutes to create a vacuum seal.

10. Store and Enjoy the Jam

Store the jam in a cool, dark, and dry place such as a pantry or a cupboard. Label the jars with the date, type, and ingredients of the jam. Use the jam within 6-12 months for best quality and flavor. Enjoy the jam on toast, scones, muffins, pancakes, or ice cream. Share the jam with your family and friends and let them taste the deliciousness of apricot noyaux jam.

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