Best Orange Apricot Jam Recipes

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ORANGE-APRICOT JAM



Orange-Apricot Jam image

Try this quick and easy recipe for a sweet batch of homemade apricot jam with a refreshing orange twist. Store the jam in the refrigerator for up to 3 months.

Provided by Bones

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

Time 1h40m

Yield 3

Number Of Ingredients 4

4 pounds fresh apricots, pitted and quartered
6 cups white sugar
3 oranges, zested
1 tablespoon lemon juice

Steps:

  • Mix apricots, sugar, orange zest, and lemon juice in a very large pot. Bring to a boil over medium heat. Simmer, stirring occasionally and skimming any scum off the top, until apricots look glassy and the liquid thickens, 20 to 25 minutes.
  • Spoon the jam into 3 pint jars, leaving 1/4 inch of space at the top. Seal jars and let the jam cool to room temperature, 1 to 2 hours, before transferring to the refrigerator.

Nutrition Facts : Calories 1845.9 calories, Carbohydrate 469.2 g, Fat 2.4 g, Fiber 12.6 g, Protein 8.6 g, SaturatedFat 0.2 g, Sodium 6.3 mg, Sugar 455.1 g

APRICOT & ORANGE BLOSSOM JAM



Apricot & orange blossom jam image

Preserve the sweet flavour of summer apricots in a homemade jam flavoured with lemon and flower water

Provided by Sarah Cook

Categories     Condiment

Time 1h5m

Yield Makes 4 jars

Number Of Ingredients 5

1kg apricot , halved and stoned, larger halves halved again
750g preserving sugar
juice 1 lemon
1 tbsp orange blossom water
few knobs butter (optional)

Steps:

  • Mix the apricots and sugar together, cover and leave to stand overnight.
  • Put a saucer in the freezer. Tip the syrupy apricots into a preserving pan or a large, wide-based pan (the wider and more open the pan, the faster the jam will be ready, so a preserving pan is ideal). Add the lemon juice and place over a gentle heat. Once any last bits of sugar have melted, turn up the heat and boil for 15 mins. Turn off the heat and spoon a little hot syrupy jam onto the cold saucer. Once cool, push the jam with your finger. If it wrinkles a little, it's ready and has reached setting point. If it is too runny to wrinkle, return the pan to the heat and boil in stages of 2-3 mins, removing the pan from the heat each time you do the saucer check, until the jam wrinkles.
  • Skim the surface, then stir in the orange blossom and knobs of butter, if you like - this will help to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars (see tip, below) - this allows the fruit to settle so it doesn't sink to the bottom. Will keep in the fridge for 6 weeks.

Nutrition Facts : Calories 27 calories, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar

APRICOT ORANGE ALMOND JAM



Apricot Orange Almond Jam image

Make and share this Apricot Orange Almond Jam recipe from Food.com.

Provided by Kathy228

Categories     Fruit

Time 2h15m

Yield 7 half pints

Number Of Ingredients 6

1 lb dried apricot
3 oranges
2 1/2 teaspoons cinnamon
5 cups sugar
2 lemons
6 ounces sliced almonds

Steps:

  • Chop the apricots coarsly and put into a large bowl. Sprinkle-on the grated zest of the oranges and the cinnamon.
  • Squeeze the juice of the oranges, measure and add enough water to make 6-cups total. Pour the liquid over the fruit, gently combine, and set out overnight in a cool place (not in the fridge).
  • The next day, simmer the apricots in a heavy pan until fruit is nicely tender; 1 to 2 hours. Use a potato masher to crush fruit if desired. I like the apricots in larger chunks so I don't mash them.
  • Add the sugar to the pan together with juice of the lemons and the almonds.
  • Cook 'til sugar is melted, then fast-boil to a setting stage. (drip some on a plate, if a skin forms on top when cooled it's ready).
  • Ladle into sterile jars, seal, and process in 10-min. water bath.

Nutrition Facts : Calories 884.6, Fat 12.8, SaturatedFat 1, Sodium 7.9, Carbohydrate 198.9, Fiber 10.8, Sugar 183.9, Protein 8.3

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