Apricot Jam With Brandy Recipes

APRICOT AND BRANDY JAM

Steps:

• Combine apricots and water in a bowl, cover, and let stand overnight, or until soft and well plumped (about 12 hours).
• Combine apricots and their soaking water in saucepan with the orange peel and juice and simmer for 5 minutes.
• Add the sugar and bring to boil, while stirring.
• Boil gently, stirring often, until the mixture is thick and shiny and begins to clear the sides of the pan when stirred.
• While mixture thickens, be sure to stir it continually but gently, so that the fruit does not burn or get squashed (about 30 minutes, but may vary).
• DO NOT ALLOW THE MIXTURE TO COOK DOWN TO A PUREE; it should retain good-sized bits of apricot.
• Remove the preserve from heat and stir in almond extract and brandy.
• Ladle into 3 half-pint canning jars, prepared in usual manner and seal with sterilized 2 piece screw-on lids.
• Cool and let mellow several weeks or more before serving.

APRICOT BRANDY POUND CAKE III

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside.
• Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated.
• Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

APRICOT JAM

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.