Apricot Jam
3
1/4 cup prepared fruit
1/2
bottle fruit pectin
7
cup sugar
Wash
apricots. Pit. Do not peel. Cut in small pieces. Crush
thoroughly.
Combine sugar and fruit. Mix well. Hat rapidly to full rolling
boil.
Stir constantly before and while boiling. Boil hard 1 minute. Remove
from
fire. Stir in fruit pectin. Skim.
Apricot Lite Jam
Apricot Lite Jam
2
cup (480 ml) dried apricots
1
1/2 cup (360 ml) crushed pineapple, unsweetened (if using canned,
1
drain)
1
orange, peeled, seeded and chopped
1
juice of 1/2 lemon
3
1/2 cup (840 ml) sugar
Cover
apricots with cold water and let soak overnight. Simmer apricots in
soaking
water, uncovered, until tender. Mash with a potato masher or in a
food
processor. Add pineapple, orange, lemon juice, and sugar to apricot
mixture.
Simmer until sugar has dissolved, stirring frequently; then cook
over
high heat until thick, about 20 - 30 minutes. Skim off foam. Pour
into
hot jars, leaving 1/4" (6mm) head space. Adjust caps.
Process
10 minutes in boiling water bath. Yield: 6 half pints (1440 mL)
Apricot Preserves
4
kg pitted, very ripe apricots (8 lbs 1; 2 oz)
3
1/4 kg sugar (7 lbs)
1
juice of 1 lemon
1
1/2 pkg einsiedehilfe ('preserving aid') dissolved in
hot
water
Cook
apricots and sugar to setting point, continually skimming off foam.
Shortly
before done, add lemon juice. Remove from heat. Stir in
'Preserving
Aid' dissolved in hot water. Pour into hot, dry, sterilized
jars.
Seal jars with cellophane the top of which has been dipped in rum
and smooth
the overhang over the jars' necks, tying with thin twine.
Makes
12 half-liter jars and one quarter-liter jar. (Between 13 and 14
1
pint jars).
"Einsiedehilfe"
('Preserving Aid') is sold (in Austria)
in 15 gram
packages
and consists of 65 percent sugar and 35 percent benzoic acid.
To
test for setting point: Spoon a little of the conserve onto a
chilled
saucer. Leave for a few minutes - then hold saucer upside down. If
conserve doesn't
run, then setting point has been reached.
Apricot-Raspberry Jam
2
lb apricots; peeled, pitted, and mashe
1
pint raspberries: (2 cups), mashed
6
cup sugar
1/4
cup lemon juice
1
tablespoon butter or margarine
3
oz liquid fruit pectin; 1 pouch
In
a large saucepan, combine the apricots and raspberries. Stir in the
sugar,
lemon juice, and butter. Bring to a boil, over high heat, stirring
constantly.
Add the pectin. Bring to a rolling boil and boil for 1
minute,
stirring constantly. Spoon into jars prepared for cooked jam.
YIELD:
7 Eight Ounce Jars Apricot, Orange & Almond Jam
1
lb dried apricots
2
oz split almonds
3
oranges
2
lemons
2
1/2 lb sugar
2
1/2 teaspoon ground cinnamon
Chop
the apricots roughly. Put them into a large bowl, sprinkling the
fine
grated zest of the oranges and the cinnamon between layers. Squeeze the
juice
of the oranges, measure and add enough water to make 3 pints in
all.
Pour the liquids over the fruit and leave to soak overnight in a cool
place.
Slide
the contents of the bowl into a preserving pan and simmer gently
until
the fruit is beautifully tender. Check the fruit occasionally
as
it cooks and crush it down into the pan with a potato masher. It may
need
1-1/4 hours to become really soft.
Warm
the sugar. Add it to the pan together with the juice of the
lemons
and the almonds. Cook gently until the sugar is melted, then
fast-boil
until the saucer test shows that the preserve will set. Pot,
tie
down and label the preserve in the usual way. Makes enough to fill 5
jars. Apricot-Date Jam
1
cup dried apricots
1
cup unsweetened pineapple juice
1
cup pitted dates
1
teaspoon lemon juice
Soak
apricots in pineapple juice overnight Blenderize all ingredients
Serve
as is on toast or thin with more pineapple juice to make a
softer
spread for waffles or pancakes
Makes
about 3 cups
1/2
lb dried apricot halves, coarsely chopped
1
cup golden raisins
1
juice and grated rind of 1 lemon
1
cup orange juice
2
cup sugar
1.
Place the apricots and raisins in a bowl and add water to cover.
Cover
the bowl tightly and let it stand overnight. Drain the liquid
into
a large, heavy saucepan and chop the apricots coarsely. Add the
apricots,
raisins, lemon juice and rind, and orange juice to the pan,
place
over low heat, and bring to a simmer. Cook 20 minutes, stirring
occasionally.
2.
Add the sugar and continue cooking, stirring frequently until the
mixture
of fruit is very soft and the syrup sheets when dropped from
the
side of a spoon (220 degrees on a candy thermometer), 15 to 20
minutes.
Spoon the jam into sterilized half-pint jars. Seal the jars,
process
in a boiling-water bath for 10 minutes and cool. Store in a
cool, dark place.