Apricotmango Jam Recipe 55

APRICOT MANGO JAM

Steps:

• Clean the apricots, by cutting them in half and removing the stone. if the apricots are very large cut them again into manageable pieces
• Clean the mango and cut the flesh from the stone. I still struggle with cleaning a mango properly but I always do it above a bowl so I catch any of the juices flowing out. At least that way it won't go to waste!
• Put both the apricot halves and the mango pieces into a wide saucepan. Add the preservering (or jam making sugar) to it and stir everything together. Add the juice of the lemon and put the saucepan on a low heat.
• Bring to the boil and leave to simmer for about 15 minutes. You might want to check the consistency of the jam before you're done by putting a little on a cold plate. If you run your finger through it, it should not come together again easily and thicken. You know a jam consistency when you see it I would think.
• Once it is thick enough, remove from the heat and leave to cool completely.
• This jam is delicious on home made bread with some nice butter or it can be used in desserts too!

APRICOT JAM

Steps:

• Sterilize your canning jars by boiling for 10 minutes in a hot water canner.
• You will need 5 pint jars or 10 half-pints.
• Combine all ingredients in a large stock pot.
• Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves.
• Once mixture reaches a rolling boil, continue to boil it for 30 minutes, stirring frequently to prevent it from sticking.
• Remove from heat and fill jars, leaving 1/4 head space.
• Wipe rims clean and put the 2-piece metal canning lids in place.
• Process in boiling water canner for 10 minutes.

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.

APRICOT JAM

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/MANGO JAM RECIPE - (5/5)

Steps:

• In a large dry bowl, mix the apricots and the sugar. Cover and let it stay overnight in a cool place, stirring once or twice. Next day check for tartness if it is too tart you may add more sugar to sweeten it, add the mango pulp, stir once and let it stay for another 1 to 2 hours. Pour the mixture in a food processor bowl and process until you get a smooth pulp. Pour the mixture in a fine mesh sieve and with the help of a spatula press through the mixture through the sieve into a large dry cooking pot. Place the pot on the medium-low flame and let it come to a boil stirring once every 5 to 10 minutes. After it starts to boil, add the citric acid and check for tartness, if it is still too tart for your taste, you may add more sugar. Set the flame to low and let it simmer on low stirring every 10 minutes for at least 2 ½ to 3 hours until the mixture is thickened to a very thick jam consistency. Pour in clean dry mason jars and seal while it is still hot so it vacuum seals the jars. This can keep up to a year in a cool dry place.

MANGO APRICOT GLAZE

Steps:

• Bring the rice vinegar and sugar to a boil in a saucepan until the sugar dissolves. Cook over medium heat for 10 minutes, stirring constantly. Stir in the mangoes, apricots, and ginger; cook, stirring occasionally, until the fruit is soft and beginning to break apart, about 10 more minutes. Transfer the mixture to a blender or food processor and add the honey and lime juice. Process until smooth.