Dried Apricot And Pumpkin Jam Recipes

DRIED APRICOT JAM

Steps:

• Place the apricots in a large pan. Cover with 1.5 liters of water. Place a lid on top and leave to soak overnight.
• The next day, add the lemon juice to the apricots and bring to a boil.
• Reduce the heat and allow to simmer for 30 minutes until the apricots are tender and breaking apart.
• Remove the pot from the heat and stir in the sugar. Keep stirring until it dissolves.
• Return the pot to the heat and boil for 20 minutes until a sugar thermometer reads 220°F. If you don't have a sugar thermometer, use the chilled plate tip above.
• Use a ladle to pour the jam carefully into warm sterilised jars. Fill the jars almost to the top leaving a ¼ inch gap below the rim. Put a disc of wax paper on top of each jar and place a lid tightly on top.
• Leave to set. The jam can be stored for up to 6 months in a cool, dry place.
• I spread this jam on hot toast for breakfast.

DRIED APRICOT JAM

Steps:

• Soak apricots in boiling water in a bowl until hydrated, about 30 minutes. Blend apricots, remaining water, and vanilla extract in a food processor, working in batches, until blended but still slightly chunky.
• Combine apricot mixture with pectin in a large pot over medium heat; cook until just boiling. Add sugar and lemon juice; boil until sugar has dissolved, 1 to 2 minutes.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack the apricot jam into the hot, sterilized jars, filling the jars to within 1/4-inch of the 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 10 minutes.
• Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 1 hour. 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.

QUICK AND EASY DRIED APRICOT JAM

Steps:

• With a kitchen scissors, cut two apricots in half at a time. Cut the halves into three pieces each so each apricot is cut into six pieces each. (Can be cut smaller if you prefer smaller chunks in your jam.)
• Place the chopped apricots into a 4 cup measuring cup. Add water to the 4 cup line.
• Dump all that into a medium sized sauce pan over medium heat. Add the salt and simmer for about 30 minutes until the apricots are tender and the jam coats a spoon. Stir in the brown sugar.
• Decant into ½ pint jars and refrigerate for several weeks or freeze for six months. Note, this jam does not have enough sugar to be considered safe for pressure or water bath canning.

DRIED APRICOT AND PUMPKIN JAM

Steps:

• Soak the apricots overnight in 500 ml of water.
• The next day, peel the pumpkin into small chunks and cook gently in the rest of the water and lemon juice.
• Pour in the soaked apricots and water and cook for a further 10 minutes.
• Add the sugar and bring to the boil again, stirring until the sugar is dissolved.
• Bottle and seal.

PUMPKIN JAM

Steps:

• If using fresh pumpkin, cut in half, take out seeds, and roast until tender.
• Once cooled, puree roasted pumpkin until smooth and then add six cups to large pan over medium/high heat.
• Next add apple cider, lemon, vanilla, and spices. Mix well.
• Bring mixture to light boil and reduce heat to medium temperature Stirring often so the bottom doesn't burn.
• Place dry pectin in the 2 cups of sugar and mix.
• Add sugar/pectin to pumpkin mixture and let cook for about an hour.
• Remove from heat and fill jars to 1/4" of top. Recipe makes approximately 9 half-pint 8 oz. jars.
• Wipe rims clean and screw on 2-piece lids.
• Submerge sealed jars into hot water at 200 degrees (or boiling) for 10 minutes. You will hear a "pop" sound once jars are removed from water - that is when the lids are sealed. Let cool on your kitchen counter.