Tag Archives: apricot

Apricot Marmalade

Apricot Marmalade
Recipe type: Marmalade
Cuisine: British
  • 1.1kg (2½ lb) sliced apricots
  • 225g (8 oz) sugar
  • 30ml (2 tablespoons) lemon juice
  • 30ml (2 tablespoons) apricot brandy
  • 30ml (2 tablespoons) orange zest
  • 1 pinch of salt
  1. If using fresh apricots, quarter or slice them, removing the stones.
  2. If using canned fruit in syrup, weigh the fruit without the syrup. The left-over syrup can be added to the preserving pan after weighing the fruit)
  3. Place all the ingredients in a large pan (not aluminium) and bring to the boil over a medium heat.
  4. Stir frequently to ensure the mix does not burn and that the sugar is all dissolved.
  5. Once the fruits are giving up their juice allow the mix to simmer, and continue to cook until the fruits are tender and soft.
  6. After about an hour the fruits should be very soft and the mixture thickened and at setting point.
  7. Taste - remember it is very hot straight from the pan! - and add a little more sugar if necessary.
  8. Transfer the marmalade to hot sterilized jars and seal well.
Canned fruit in syrup works well in this recipe but it is important to ensure that you weigh the fruit not the syrup. Drain the syrup from the fruit, weigh the correct amount and add to the pan. The syrup that was with it can also be added to the pan as its sugar and fruit juice, but it's a bonus, NOT part of the original weight.

Apricot Jam II

Apricot Jam II
Recipe type: Jam
Cuisine: British
  • 1kg (2lb 4oz) apricots, halved and stoned
  • Juice of 1 small lemon
  • 250ml (9 fl oz) water
  • 1kg (2lb 4oz) caster sugar
  • 1 knob butter
  1. Place the apricot halves, lemon juice and water in a large non-reactive saucepan and bring slowly to the boil, stirring occasionally.
  2. Reduce the heat and simmer until the fruit is soft. This should take 10 to 20 minutes
  3. Remove from the heat, add the sugar and stir well until it has all dissolved.
  4. Return the pan to the heat, add the butter and stir until melted.
  5. Bring the jam to the boil and keep it boiling rapidly for 15 minutes.
  6. Test for setting. If setting point has not yet been reached, boil for an additional 5 minutes and then test it again.
  7. Pour into warm sterilised jars and seal with good fitting lids.

Apricot Jam (easy)

Apricot Jam (easy)
Recipe type: Jam
Cuisine: British
  • 1.6 kg (3.5lb) apricots
  • 300 ml (1/2 pint) water
  • 1.4 kg (3lb)sugar
  1. Wash, halve, and stone the fruit.
  2. Place the fruit and water in a preserving pan.
  3. Put on the stove and bring to a simmer
  4. Whilst the mix heats up, crack 5 or 6 of the stones, remove and halve the kernels and blanch them by dipping in boiling water for 30 seconds.
  5. Add the halved kernels to the preserving pan.
  6. Allow to simmer until the fruit is tender and the liquid is reduced by one-third.
  7. Add the sugar and stir over low heat until it is all dissolved and the jam takes on a glossy look.
  8. Bring to the boil and boil rapidly until setting point is reached.
  9. Remove from the heat, skim off any scum, pour into pre-heated pots, cover and seal whilst still hot.

Apricot and Almond Jam

Apricot and Almond Jam
  • 1.4kg (3 lbs) dried apricots
  • 5.1L (9 pints) water
  • 4kg (9 lbs) sugar
  • 60g (2 oz) almonds
  1. Cut the apricots into pieces and let them stand in the water for 24 hours.
  2. Blanch the almonds and make sure any skin has been removed.
  3. With the apricots still standing in the water, bring to the boil and cook until the fruit is tender. This will be about half an hour.
  4. Add all the sugar and let it dissolve - stirring gently will help.
  5. Boil until the jam will nearly set, then add the almonds.
  6. Keep boiling the jam until a sample will set.
  7. As scum rises to the surface, keep skimming it off with a spoon so you are left with just clear jam.
  8. Pour into prepared jars.

Apricot Curd

Apricot Curd
Recipe type: Curd
Cuisine: French
  • 225g (8oz) Caster Sugar
  • 160g (6oz) Dried Apricots
  • 50g (2oz) Butter
  • 2 Eggs
  • 1 Lemon
  1. Wash the apricots, then cover them with water and leave to soak for 24 hours.
  2. Place the apricots in a jam pan, bring to the boil and simmer for about 30 minutes until the fruits are soft and tender.
  3. Mash well with a fork, or place in a food processor to create a puree.
  4. Place the puree in a bowl placed over a saucepan of boiling water.
  5. Grate the rind of the lemon.
  6. Extract the juice from the lemon.
  7. Put the sugar, butter, and the rind and juice from the lemon, into the pan and cook over a low heat until the sugar is dissolved.
  8. Beat the two eggs.
  9. Remove from the heat and blend in the beaten eggs.
  10. Return to the low heat and cook until the curd will stick to the back of a spoon.
  11. Pour into hot sterilized jars and seal well.

Apricot and Honey Jam

Apricot and Honey Jam
Recipe type: Jam
Cuisine: American
  • 2.75kg (6 lb) of apricots
  • 450g (1lb) of sugar
  • 160g (6 oz) cups of honey
  • 50g (3 tablespoons) of lemon juice
  1. Wash the apricots, then cut in half and remove the pits.
  2. Quarter each apricot half into 4 lengthwise strips.
  3. Mix the apricot slices, sugar, honey, and lemon juice in a large bowl - NOT aluminium.
  4. Allow to stand at room temperature for 3 to 4 hours, stirring several times to keep the fruit coated and to help the juices dissolve the sugar.
  5. Pour the fruit mixture into a large preserving pan and bring to the boil over high heat.
  6. Reduce the heat to a simmer and continue cooking for about half an hour, stirring from time to time.
  7. Continue until the mixture thickens and has a glossy look.
  8. Remove any scum from the surface.
  9. Pour into in to hot sterilized jars, and seal well.