Best Canned Apricots With Orange Pineapple Syrup Recipes
APRICOT PINEAPPLE JAM
Dried apricots, crushed pineapple and grapefruit juice create a memorable jam. The juice is what makes the jam taste so good. -Carol Radil, New Britain, Connecticut.
Provided by Taste of Home
Time 1h30m
Yield 5 cups.
Number Of Ingredients 5
Steps:
- In a large saucepan, bring apricots and water to a boil. Reduce heat; cover and simmer 15 minutes or until apricots are very tender. Mash. Add pineapple, grapefruit juice and sugar. Simmer, uncovered, 1 hour or until thick and translucent, stirring frequently., Rinse five 1-cup plastic containers and lids with boiling water. Dry thoroughly. Pour into jam into containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but no longer than 24 hours. , Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.
Nutrition Facts : Calories 89 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 1g fiber), Protein 0 protein.
APRICOT COBBLER
Call it old-fashioned, comforting or mouthwatering-all those descriptions fit this down-home apricot cobbler. It bakes up golden brown and bubbly, with a crunchy crumb topping. The recipe comes from the owner of a popular restaurant in our state's famous Lancaster County.-Shirley Leister, West Chester, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a saucepan, combine sugar, cornstarch, cinnamon and nutmeg. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1 minute. Reduce heat. Add apricots and butter; heat through. Pour into a greased shallow 2-qt. baking dish. , For topping, combine the flour, sugar, baking powder and salt in a bowl; cut in butter until crumbly. Stir in milk just until moistened. Spoon over hot apricot mixture. Bake at 400° until golden brown and a toothpick inserted into the topping comes out clean, 30-35 minutes.
Nutrition Facts : Calories 325 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 387mg sodium, Carbohydrate 61g carbohydrate (42g sugars, Fiber 2g fiber), Protein 3g protein.
CANNED APRICOTS WITH ORANGE PINEAPPLE SYRUP
Had a whole lug of fresh apricots, 26#s decided to make a flavored sugar syrup. Very easy. Makes 12-14 quarts or approx. 24-26 pints. Flavored syrup can be frozen and added to ice tea or lemonade.
Provided by Montana Heart Song
Categories Breakfast
Time 40m
Yield 14 quarts, 50-56 serving(s)
Number Of Ingredients 6
Steps:
- Wash jars in hot soapy water. Rinse well.
- Turn oven to 250 degrees. Place jars upside down in 9X13 pan and place in oven. Pour hot water around the jars, about an 1 1/2 inchs.
- In water bath canner, add water half full.
- Place rack on the canner above the water. Put lid on and heat.
- In large stock pot mix lemon juice, sugar, pineapple juice, orange jello and hot water. Stir until dissolved.
- Heat moderate heat until hot, add apricots and gently stir until hot.
- Heat seals in a separate saucepan of hot water.
- Fill hot jars leaving 2 inches of head room. Use a knife blade to go on each side of jar to eliminate air pockets.
- Wipe rim and sides of jar with a clean hot wet cloth. Place seal on jar and screw on ring tight. Place in the rack in canner.
- Do this with each jar. I like to load the apricots and top off with hot syrup.
- Lower rack into canner, place lid. When water comes to a rolling boil over the jars, time for 20 minutes. Lift out rack.
- and place jars carefully on towelled counter out of drafts. When you hear the "pop" the jars have sealed.
- You may also turn them upside down and leave them. They will seal from the pressure also.
- You may freeze the additional syrup in ice cups and add to lemonade or ice tea.
Nutrition Facts : Calories 152.4, Fat 0.9, SaturatedFat 0.1, Sodium 18.9, Carbohydrate 35.9, Fiber 4.8, Sugar 30.4, Protein 3.7
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