Apricot Lemon Warmer Recipes

APRICOT LEMON MARMALADE

Steps:

• Remove and reserve seeds from unpeeled quartered orange and lemon.
• Put seeds and 2 tablespoons of water in small bowl. Cover and set aside.
• Blend or process chopped orange, lemons and apricots, in batches, until finely chopped.
• Combine fruit mixture with the extra water in large saucepan; bring to a boil.
• Reduce heat and simmer, covered, 45 minutes.
• Transfer mixture to large heatproof bowl; cover.
• Stand fruit mixture and seed mixture, separately, overnight.
• Drain seeds over small bowl; reserve liquid and discard seeds.
• Measure fruit mixture and allow 1 cup sugar to each cup of fruit mixture.
• Return fruit mixture with reserved seed liquid to pan; bring to a boil.
• Add sugar and stir over heat, without boiling, until sugar dissolves.
• Boil, uncovered, stirring occasionally, about 30 minutes or until marmalade jells when tested.
• Stand 5 minutes.
• Pour hot marmalade into hot sterilised jars, seal while hot.

APRICOT JAM WITH LEMON BALM

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.