Instant Pot Apricot Jam Recipes

APRICOT JAM

Steps:

• Wash the apricots and cut them into small pieces.
• Put them in the instant pot with the sugar, vanilla sugar, water.
• And cook in pressure mode (10 Min), stir and put back 10 Min more.
• Stir, and mix with a hand blender.
• Put in the jam jars when it is still hot, fill the jar and screw on the lid and turn the jar over until it cools completely.
• Enjoy it

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.

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.

INSTANT POT JAM

Steps:

• Make sure the insert is in your Instant Pot.
• Place berries in the Instant Pot, add water, lemon juice and sugar. Do not stir!
• Close the lid and set the pressure valve to sealing position.
• Press "manual" setting and set timer to 3 minutes.
• Once the cooking cycle is done, let the IP release pressure naturally. Do not touch the valve.
• Mix cornstarch with water in a small bowl.
• Add cornstarch slurry into jam and stir until the thickens.
• Cool until safe to handle, then pour into a jar.
• Cool completely before storing in the fridge.

HOMEMADE APRICOT JAM

Steps:

• Halve and pit apricots. Wrap half the pits in cheesecloth, and crack the remaining ones open with a hammer. Pick out the kernels and set aside. Discard the cracked shells.
• Heat the oven to 200 degrees. Place sugar in a large shallow pan and put in oven. Turn off oven and let sugar warm for about 15 minutes, stirring occasionally.
• Meanwhile, combine the apricots and water in a large kettle over low heat. Cook until tender, 10 to 15 minutes. Then add the warmed sugar and wrapped pits and simmer for 30 minutes; remove pits and continue cooking until mixture reaches 221 degrees on a candy thermometer or falls in sheets from a spoon, about 15 minutes more.
• Remove from heat. Skim off and discard foam. Stir in reserved kernels, then ladle jam into hot, sterilized jars, leaving 1/4-inch head space. Wipe excess jam from inside and outside rims, then seal.

APRICOT JAM POTS

Steps:

• Mix flour, butter, confectioners' sugar, and cornstarch together in a bowl until dough is just mixed; refrigerate until chilled, at least 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line 6 dozen miniature muffin cups with paper liners.
• Roll dough into small balls and press each ball into the bottom and up the sides of each muffin cup. Fill each cup 3/4-full with apricot preserves.
• Mix coconut, white sugar, and eggs together in a bowl; spoon over apricot filling, making sure to cover completely.
• Bake in the preheated oven until topping is lightly browned, 25 to 30 minutes.

INSTANT POT APRICOT JAM

Steps:

• Wash the apricots and puree them into small pieces. Add the fruit to the Instant Pot with the sugar, water, lemon juice, vanilla, and almond extract.
• Cook for 10 minutes on pressure mode.
• Release pressure naturally.
• Stir.
• Cook for an additional 10 minutes on pressure mode.
• Let pressure escape naturally.
• Add to jam jars using boiling method or store jam in the refrigerator in a container.