DRIED APRICOT JAM | Homemade #driedapricot #howtomakeapricotjam
This video is about lovely dried apricots, they came from a long journey before getting into this jar. You will watch how I made a Jam from Dried Apricot. If you ask, How to make dried apricot jam? Here is the answer.
Ingredients
400 gr dried apricot
150 gr apricot seed
About 400 ml of water
1 tablespoon of sugar
1/4 teaspoon of lemon powder or lemon juice just 3-5 drops
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How to Make Homemade Apricot Jam - Apricot Jam Recipe - Heghineh Cooking Show
How to Make Homemade Apricot Jam - Apricot Jam Recipe - Heghineh Cooking Show
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Lucas Sin Makes Almond Tofu With Poached Apricots & Black Sesame | Food52 + Lexus
In this recipe video, chef Lucas Sin makes a silky tofu-based dessert, topped with sweet-yet-nutty sauces (almond and black sesame, to be exact) as an homage to the groundbreaking work of Chinese chefs who paved the way for him. This video is shared in partnership with Lexus. GET THE RECIPE ►►
Almond Tofu With Poached Apricots & Black Sesame
Prep time: 3 hours 20 minutes
Cook time: 10 minutes
Ingredients
For the almond milk:
1/2 cup Southern Chinese almonds (sometimes called apricot kernels), rinsed
1/2 cup almonds (or slivered almonds), blanched and peeled
3 cups water
For the almond tofu:
1 cup almond milk (from recipe above)
1/2 cup heavy cream
1 teaspoon powdered gelatin, bloomed in 2 tablespoons water for 3 to 5 minutes
3 tablespoons granulated sugar
Pinch kosher salt
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
For the almond sauce:
1 cup almond milk (from recipe above)
2 tablespoons osmanthus syrup (or apricot jam)
For the black sesame sauce:
1 tablespoon glutinous rice, soaked overnight in a few inches of water in the fridge
1/4 cup black sesame seeds, toasted (add a few white sesame seeds so you can easily tell when the black sesame seeds are toasted)
2 cups water
3 tablespoons honey
For the poached apricots:
8 dried apricots
1 cup dry white wine
3 tablespoons granulated sugar
Pinch kosher salt
2 long strips lemon zest
To finish:
Yellow/orange edible flowers (optional)
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Simple and Delicious Apricot Jam
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Apricot preserves are one of my very favorite kinds of preserves or jam to use for almost anything. They’re great with peanut butter, or spicy biscuits, or even cheesecake. The same procedure we employ in this recipe may also be used with many other kinds of fruit, such as strawberries, plums, peaches, etc. Certain fruit requires some different handling, and so we may address grape and quince jelly (which is strained after boiling) in a separate recipe.
Different fruits are higher than others in concentration of a particular plant starch called pectin. (USDA article here.) Apples and yellow plums, for instance, are very high in pectin while strawberries, cherries, apricots and other berry fruits do not contain as much. Pectin helps to make the finished jam jelly-like – more pectin means a stiffer jam, and with enough pectin the finished product will hold its shape like gelatin. The proper performance of pectin generally depends on correct levels of sugar and acid in order to allow the pectin to gel. The chemistry of this is complex and a deep understanding of it is not necessary for making good jam. A few particular facts are useful to know, however.
Pectin breaks down as it boils, so excessive boiling should be avoided. A wide pan with a relatively thin layer of boiling jam is preferrable, in order to achieve the desired reduction of the juices without denaturing too much of the pectin. The sugar concentration is typically elevated in jelly and jam recipes to ensure pectin performance; generally a large amount of sugar is used to encourage better results. However, we find that the resulting jam is usually extremely sweet, and since we enjoy our jams less sweet and more tart, we advisedly use less than the usually-recommended amount of sugar and take the risk that the pectin won’t set, leaving us with a rather loose, runny preserves which nevertheless taste excellent and have the benefit of containing less sugar.
When making jam, it is a good idea to have some lemon juice on hand; the acid helps to extract more pectin from the flesh of the fruit. Acidity becomes more important when canning is the ultimate goal for the jam: when preserving in jars, high acidity is a good way to discourage bacterial proliferation. It is also a good tool for adjusting the tartness of the finished product, even if the jam won’t be canned into sealed jars.
To test the doneness of the jam, place a saucer into the refrigerator to get cold as the jam is getting started, and then use it
toward the end by placing a small amount of jam on the plate and watching it run down the cold plate, which will chill the jam. It will be easy to tell when your jam has reached the desired consistency. If you find the jam needs more time to cook, simply rinse off the saucer, dry it, and place it back into the fridge.
Makes roughly 2 pints.
Equipment:
• large, wide rondeau or saucepan
• collander
• drying towel
• large measuring cup
• enough clean jars and lids to contain finished preserves
Ingredients:
3 lb fresh, ripe apricots try to buy directly from the farmer
1 1⁄2 cup white sugar
1 Tbsp lemon juice optional; to taste
Procedure:
1. Wash, drain and dry the fruit
2. Split the fruits to remove the pits
3. Chop the fruit to desired size
4. Place fruit into large measuring cup to find its volume
5. Use roughly one-quarter to one-half the volume of the fruit in sugar; most recipes call for an equal volume of sugar, so adjust according to your own tastes
6. Place fruit and sugar into the wide saucepan and bring to a simmer
7. Simmer briskly, stirring often, until jam reaches desired consistency when tested with the cold saucer
8. Be very careful toward the end of the simmering process as the jam may scorch if left unattended for too long.
9. Remove from the heat and allow to cool before transferring to containers. a) If the jam is to be canned, transfer it immediately into prepared (sanitized) jars, then lid and place those jars immediately into a boiling water canner. This procedure will be covered in more detail in another recipe.
10. Place containers of cool, un-canned jam into the fridge and store for up to two months, possibly longer.
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Sugar Free Orange and Dried Apricot Jam – Easy Homemade Recipe
Learn how to make sugar free orange and dried apricot jam at home! Use this easy recipe to make delicious and nutritious jam to brighten up your morning. Healthy jam recipe. It is quick, easy and delicious recipe.