Using thick apricot jam?

10 years ago

I over-boiled my apricot jam, and it's super thick! Now I'm looking for suggestions on use... How would you use it in non-meat dishes (I don't like sweet meats)? Thanks for sharing!

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Comments (6)

digdirt2
10 years ago
Baking - cookies like "Thumbprint cookies" or apricot bars, muffins, cupcakes, layer cake filling instead of the frosting, turnovers, heat it up for ice cream toppings maybe.

Dave

PS: apricot glazed baked or grilled pork chops are pretty hard to beat. :-)
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pqtex
10 years ago
I did that one time...I opened all the jars and dumped it back in the pot and cooked it to a semi-hard candy stage. Rolled it up in parchment paper, and had delicious hard candies. Mine was plum jam. That was part of the batch. The rest of the batch, I spread in the dehydrator like fruit roll-ups and when dry enough, I cut and rolled in parchment paper like tootsie rolls.,
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APRICOT STREUSEL COFFEE CAKE 1 (6 oz.) pkg. dried (or equal amts. fresh) apricots, chopped Boiling water Streusel (recipe follows at end) 1 3/4 c. flour 1 c. sugar 3/4 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 3/4 c. butter, softened 2/3 c. sour cream 2 lg. eggs 2 tsp. vanilla In bowl cover apricots with boiling water. Let stand 5 minutes. Drain, place on paper towels, set aside. Prepare streusel, set aside. In large bowl, sift together flour and next 4 ingredients. Add butter, sour cream, eggs and vanilla. Using mixer at low speed, beat until moistened. Increase speed to medium, beat 2 1/2 minutes. Spread 2/3 of the batter into greased 9 x 9 x 2 inch baking pan (9 x 13 inch works fine). Toss reserved 3/4 cup pecan mixture from streusel with apricots; sprinkle over batter. Spoon remaining batter over apricot layer, spread evenly. Sprinkle with streusel crumb mixture. Bake at 350 degrees for 55 minutes or until toothpick inserted in center comes out clean. Cool in pan. STREUSEL: In bowl, mix together: 1/2 c. brown sugar 3 tbsp. sugar 1/2 tsp. cinnamon. Reserve 3/4 cup pecan mixture, set aside. Stir 1/2 cup flour in remaining pecan mixture. Using pastry blender, cut in 1/4 cup butter until coarse crumbs form. Freezes well. Dave
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Last winter I came up with a Dried Apricot Conserve. I think it could be adapted for your purposes if you wanted to give it a shot. I don't have a recipe per se, but took notes, thank goodness. This conserve is very rich, almost like a mincemeat, so it would work well as a cookie filling or in tiny cream cheese pastries, stirred into a frosting for a Lane cake-style filling. Or as a topping for mini-scones. Or just stirred into plain quickbread batter for an instant fruit-nut bread. Toast 1/2 cup blanched almond slivers. Soak 8 oz. sliced dried apricots and 1 cup golden raisins in 3 cups water to plump. Next day cook apricots, raisins and cooking liquid until fruit is tender. Supreme one large orange (remove segments from between membrane). Remove about 1/4 of peel sans pith and julienne finely. (Don't grate; you don't want it to disappear into the conserve.) To the soaked apricots and raisins I added the orange segments, the peel and 1/2 cup fresh orange juice (I needed a second orange for that.) plus the juice of one lemon. I also tossed in one 8-oz. can of crushed pineapple. Gently heat and add sugar. I used about 2 1/4 cups. (I'm not sure but that seems about right.) Once dissolved, bring up the heat and cook to jell point. Finally I stirred in the toasted almonds and 2 T. amaretto. Let me tell you, the result was terrific. I don't see why something similar wouldn't work with your boozy apricots. Oh, I used Turkish apricots. California ones would be much more mouth-puckery and might require some correction in sweetening. There's a good amount of natural pectin in this conserve, so you could even stir in a bit of honey near the end. Just don't overdo it or you'll interfere with the set. Hopefully this gives you some ideas. Carol
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I've used dried apricots in a Winter Conserve and also in a double apricot butter with a mixture of fresh and dried apricots for more flavor. Some years it doesn't matter if you have fresh apricots or not because the flavor may not be sufficiently developed to be worth making into jam. The conserve was a combination of dried apricots, orange segments and grated peel, orange and lemon juices, golden raisins, crushed pineapple and toasted almonds. It was very rich and very good. I've not found sulphured apricots a problem in preserving. Obviously there's an aesthetic component as the non-sulphured tend to brown, but otherwise non-sulphured would also work well. For my taste Turkish apricots work better than California when using dried fruit for preserves. The Turkish I used were mild and sweet while the California tended to be mouth-puckeringly sharp. Carol
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Hi Ken and Zabby, Notes to self: 1) re-read a recipe you only tried once before, donÂt go by memory; 2) re-check GardenWeb posts for replies just before you begin. Ken, if I had caught your reply before starting it would have clicked that the BBB says be careful not to puree. The food mill did in fact do a good job of producing a puree without skins. Too bad the recipe didnÂt call for a puree LOL. Zabby, glad yours set up relatively well. My batch is still quite runny. Good suggestion regarding use on pancakes! I was also thinking it would go well over vanilla ice cream. This year was my first time working with fresh local (ok, provincial) Apricots. One of our local Farmers Markets restricts membership to growers within 100 kilometers. This year they made one exception for a grower from Beamsville to sell fresh produce we just canÂt grow here like Apricots, Cherries, Plums etc. He drives 500 Km to and from Ottawa each weekend and his stand is always crowded. HeÂs not allowed to sell anything we can grow here. Thanks for the replies, Bill
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jenized
10 years ago
WHen i have done this i have done one of two things.
1. put about half a cup of water or full cup depending on the size of your batch, bring it to a simmer and re-jar... voila.. regular consistency jame.

2. I have used the thick version as a fruit paste to go with cheese, absolutely sublime.
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morz8 - Washington Coast
10 years ago
I think it would work for these - my neighbor made them for her husband for decades, his favorite.
(and I don't like fruit/meat combinations either ;) Not even pineapple on a pizza, or my sis's killer raisin sauce for ham, We had guests from Croatia a few years ago and they wanted to cook a special dinner, one seldom affordable given the price of beef for them. Roasted beef and plums. I smiled hard, said thank you so much, and ate)

California Gold Bars

1 c. brown sugar, packed
1 c. butter
1 egg
1 tsp. vanilla
1/2 c. flour
1 c. nuts
1/2 c. apricot jam
Beat together sugar, butter, egg, and vanilla until smooth and creamy. Stir in flour and nuts. Spoon half the batter in a greased 9-inch square pan. Spread evenly with jam, cover jam with remaining batter. Bake at 325 degrees for 50 minutes. Cool 10 minutes. Cut into squares.
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dgkritch
10 years ago
We aren't fans of sweet/meat combos either with only a couple of exceptions (ham, sweet BBQ sauce on ribs).
I would use it for:

Apricot Bars - I've got a great recipe...let me know if you need it. You can use up to 2 cups per batch (9 x13 pan).
Filling for Pastries - puff pastry, cream cheese, jam. Or use it for filling in a cinnamon roll type recipe. Would be awesome with some slivered almonds.
Ice cream or pancake topping (warm in microwave first).

Deanna
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floral_uk z.8/9 SW UK
10 years ago
A pass along recipe from my Mum:

1/2 pint double (thick) cream
1 jar apricot jam (1 pound jar)
Some flaked almonds - as many as you fancy.

Whip the cream.
Fold in the jam and nuts.
Freeze.
That's it.

You can sub some of the cream with a small carton of low fat yoghurt.

You might need to thin your jam with hot water if it's too thick to fold in.
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Comments (6)

digdirt2

pqtex

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jenized

morz8 - Washington Coast

dgkritch

floral_uk z.8/9 SW UK

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