Dried Apricot Jam Lord Byron S Kitchen 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. 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.
Homemade Dried Apricot Jam Southern Kitchen Add the apricots, water, orange juice, and lemon juice to a large saucepan. stir and bring to a boil of medium heat. once the mixture begins to boil, cover and continue to boil for 20 minutes. in the meantime, fill your water bath canner to the halfway mark with water and add the jar rack. Soak the apricots in warm water for 5 to 10 minutes. drain off half the water, then blend the rest of the apricots and water in a high speed blender. place the apricot mixture and the orange juice in a pot and heat on medium high. when the mixture starts to bubble, turn the heat down to medium. Pour boiling water over apricots and leave to soak overnight or for at least 6 hours. whizz the apricots in food processor. add apricots and soaking water to pan along with sugar and lemon zest and juice. heat gently till sugar has dissolved then boil rapidly till it reaches 105c setting point. This easy apricot jam recipe uses no pectin and requires no canning. just start with dried apricots and simmer in orange juice and spices. prep time 10 minutes. cook time 30 minutes. total time 40 minutes.
Dried Apricot Jam Lord Byron S Kitchen Pour boiling water over apricots and leave to soak overnight or for at least 6 hours. whizz the apricots in food processor. add apricots and soaking water to pan along with sugar and lemon zest and juice. heat gently till sugar has dissolved then boil rapidly till it reaches 105c setting point. This easy apricot jam recipe uses no pectin and requires no canning. just start with dried apricots and simmer in orange juice and spices. prep time 10 minutes. cook time 30 minutes. total time 40 minutes. Working in batches, in a food processor, blend apricots, remaining water, and vanilla extract, until blended but still slightly chunky. combine apricot mixture with pectin in a large pot over medium heat; cook until boiling. add sugar and lemon juice; boil until sugar has dissolved, about 5 minutes. continue to cook an additional 5 minutes. Add the apricots, water, 8 oz. (1 cup) orange juice, and lemon juice to a medium saucepan. stir and bring to a boil over medium heat (setting 4), 10 minutes. cover and continue to boil for 20 minutes. transfer the entire contents of the saucepan to a food processor and pulse until the mixture is broken down to a consistency you prefer, perhaps.
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