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Almond Jam Recipes


Almond Apricot Jam

2-1/2 cups unsweetened apple juice
1 cup diced dried apricots (8 ounces)
1/4 to 1/2 teaspoon almond extract
1/4 teaspoon ground cinnamon
Cooking Instructions:
In a saucepan, combine the apple juice and apricots; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until apricots are tender. Remove from heat. Mash until desired consistency. Stir in almond extract and cinnamon. Pour into a pint jar. Cover and refrigerate for up to 3 weeks.
Apricot, Orange and Almond Jam

1 lb Dried apricots
2 oz Split almonds
3 Oranges
2 Lemons
2 1/2 lb Sugar
2 1/2 tsp Ground cinnamon
Cooking Instructions:
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.
Cherry Almond Jam

1 quart chopped pitted bing cherry
1 package dry pectin
1/4 cup lemon juice
1/4 cup almond liqueur
1 teaspoon almond extract
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
4 1/2 cups sugar
Cooking Instructions:
Combine all the ingredients except sugar in a large saucepan. Bring to a boil, stirring constantly. Add sugar, stirring constantly until sugar is dissolved. Boil for 2 minutes, stirring constantly. Remove from heat. Skin foam. Ladle into clean, hot jars leaving 1/4 inch head space. Seal. Process in a Boiling water bath for 10 minutes at altitudes up to 1000 feet.
Freezer Almond Peach Jam

2 lb. firm ripe peaches (6-8)
1/4 c. lemon juice
1/4 c. chopped blanched almonds
1/2 tsp. almond extract
5 c. (2 1/4 lb.) sugar
1 c. water
1 pkg. (1 3/4 oz.) powdered fruit pectin
Cooking Instructions:
Peel, pit and grind peaches to measure 2 1/2 cups. Place into large bowl. Stir in lemon juice, almonds and flavoring. Add sugar to fruit. Mix thoroughly and let stand for 10 minutes. Mix water and pectin in small saucepan. Bring to boil. Boil for 1 minute, stirring constantly. Add to fruit, mixing well. Continue stirring for about 3 minutes (a few sugar crystals may remain). Ladle into jars. Cover with tight lids. Let stand at room temperature for 24 hours or until set. Store in freezer. Jam can be kept up to 3 weeks in refrigerator.
Peach Almond Jam

3 lb Fully ripe peaches
1/2 c Chopped almonds
1 ea Pouch liquid fruit pectin
1/4 c Fresh lemon juice
7 c Sugar (3 lbs.)
1/4 ts Almond extract
Cooking Instructions:
Peel and pit peaches and grind or chop until very fine. Measure 4 cups prepared fruit into a 6 to 8-quart saucepan. Stir in lemon juice and almonds. Thoroughly stir in sugar. Place over high heat and bring to a full rolling boil and boil hard 1 minute, stirring constantly.
Remove from heat and immendiately stir in liquid fruit pectin and almond extract. Skim off foam with metal spoon. Ladle into clean, hot (8-ounce) jelly jars, filling to within one-fourth inch of top. Clean rims of jars and adjust caps, according to manufacturer's directions. Process 5 minutes in boiling water bath.
Peach and Almond Jam

2 ounces (60 g) sliced almonds
2 1/4 pounds (1 k) peaches or nectarines
The juice of a lemon
A packet of pectin sufficient for this weight of fruit
About 2 1/4 pounds (1 k) sugar
Cooking Instructions:
Preheat your oven to 240 F (120 C) and toast the almonds: spread them out on a cookie sheet roast them for about 10 minutes. In the meantime pit and chop the peaches, and put them in a high-sided pot with the lemon juice and the pectin. Bring the mixture to a boil, stirring often lest it scorch, and when it reaches a boil stir for a minute. Slowly add the sugar and continue cooking, stirring; when the jam returns to a boil cook it for 3 minutes, stirring constantly. Remove the pot from the fire, add the almonds, and stir for a minute, or until the foam is reabsorbed. Check the consistency of the jam (a drop on an inclined plate should run slowly) and transfer it into sterile jars. Cap them, and stand them upside down for 5 minutes. Check the seals by tapping the lids with a knife blade (they should ring), and store the jam in a cool dark place.
Raspberry-Almond Jam

5 cups fresh raspberries
2 cups sugar
1/2 cup amaretto (almond-flavored liqueur)
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon almond extract
Cooking Instructions:
Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 40 minutes or until thick, stirring frequently. Remove from heat; stir in salt and extract. Cool; pour into airtight containers. Refrigerate Raspberry-Almond Jam in airtight containers up to six weeks.


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