Cooking From Scratch Blueberry Jam
Give the fruit a stir and then pour it into the baking dish, making sure apricots and blueberries are evenly distributed. Evenly sprinkle the topping over the fruit. Bake in the oven until topping is golden brown and fruit is bubbling around the sides, about 40 minutes. Remove from oven and let sit at least 20 minutes before serving.
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Now chop everything up well with the hand blender / magic wand. Bring the mixture to the boil, stirring constantly, and when it is bubbly, let it cook for another 4 minutes while stirring. Now do the gelling test on a saucer. Put some of the jam on the plate and check whether the jam starts to gel immediately.
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How to make the jam. Cut the fruit in half with a sharp paring knife. Slip the seeds out. Chop fruit randomly. Add the fruit to a large pot. Add the water or juice. Mix the pectin with about 1/4 cup of the sugar. (this prevents the pectin from clumping up.) Combine it well. Place burner on high heat.
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Method. 1. Layer the apricots and sugar in a large preserving pan, add the juice of the lemon and leave overnight. 2. When you are ready to make the jam, place two or three saucers into the freezer beforehand - to check the set. 3. Place the pan over a low to medium heat, and allow the sugar to dissolve slowly.
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Add the blueberries, sugar and lemon juice to a large saucepan and mix well with a wooden spoon. Turn the heat on low, stir until the sugar dissolves and then increase the heat to a rolling boil. Boil for 10 minutes stirring frequently. Turn off the heat and spoon a little of the jam onto a chilled saucer.
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Cut the apricots in half and extract the pits. If you wish, crack a few open and put a kernel in each jam jar you plan to fill. Place the apricots in a stockpot or Dutch oven, and add the water. Cover the pot and cook, stirring frequently, until the apricots are tender and cooked through. Put a small plate in the freezer.
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Instructions: Combine all ingredients in large saucepan and place a small plate in the freezer to chill. Bring to a rolling boil over medium-high heat. Reduce heat to medium and continue to boil vigorously for about 20-25 minutes.
Blueberry Lemon Apricot Jam The Daring Gourmet
directions. Mix all ingredients together, stirring frequently, in a heavy-bottom pot over medium heat. Cook about an hour, until consistency is thick when dribbled off a spoon. Can (in either a water bath canner or pressure canner) according to manufacturer's directions, or store refrigerated and use within three months, or freeze for up to a year.
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To begin, place two heatproof saucers or small plates in the freezer. Use these to test when the jam has reached setting point. Thoroughly wash and dry the apricots. Then, cut the apricots in half and remove the stone. Add the fruit to a large, wide saucepan, along with the lemon juice and a small amount of water.
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Add fresh blueberries by evenly scattering them over the apricot jam. 1 ½ cups fresh blueberries. Sprinkle the remaining crumbly shortbread dough over top. Bake in preheated 350 degree Fahrenheit oven until blueberries and apricot filling is bubbly and the crumble topping is just starting to turn brown, 30-45 minutes.
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Wash, pit and dice the apricots and add them to a stock pot along with the blueberries and lemon juice and zest. Add the sugar. Bring it to a boil stirring frequently, then reduce the heat to medium and simmer uncovered until the temperature reaches 220 F on an instant read thermometer. Use a spoon to scrape off and discard the foam.
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Cut the apricots in half, and remove the pits. Then cut each half into 10-12 pieces according to how chunky you like your jam. Discard any bruised bits of flesh - damaged fruit will spoil your apricot conserve. Step Two - Put the apricot pieces into a bowl, and add the sugar and lemon juice. Give it quick stir.
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Spread apricot jam over each flatbread leaving a 1-inch boarded jam free as crust. Sprinkle lemon zest over jam. Divide chopped spinach, blueberries, and goat cheese between flatbreads then sprinkle a healthy pinch of salt and pepper over top of each. Bake in the oven for 12-18 minutes or until the edges of the crust are getting golden brown.
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In a pot over medium high heat, mix together crushed apricots, sugar and lemon juice. Bring to a boil and continue stirring until sugar completely dissolves. Continue cooking, stirring frequently, until the mixture thickens and turns into a jam. This takes about 20-25 minutes.
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Pour the almond mixture over the blueberries, and with a spatula, spread it evenly. Arrange the apricot halves over the almond mixture, cut side down. Place the tart in the oven and bake until the almond mixture and the edges of the tart shell are golden brown, about 40 minutes. Let the tart cool for 30 minutes, then brush with the remaining 1/.
Weekend Blueberry Jam
Using the Frozen Plate method: Remove the saucepan from the heat, place about a teaspoon of the jam on the frozen saucer, and place it back in the freezer for 1 minute. To test it, press the edge of the jam with a fingertip - it should be set and wrinkle when pressed. If it's reached the gel stage, it's ready to jar.
