Apricot-Citrus Preserves

From: Susie D

On Mar 21, 2005

I was really surprised, but very pleased to find a jam recipe entered into the contest. I am still awed by the creativity of the chefs who enter RSC. I had to try this recipe! I did cut the recipe in half, as three cups of jam at my house would be entirely wasted. I also found myself without an orange due to DH’s late night snacking. I substituted frozen orange juice concentrate. This has a very nice flavor & I love the touch of almond extract, it really bumps the flavor up a notch. My jam didn’t get as thick as it probably should have with the listed cook time, but who cares. I served this with Nutty Raisen Crescents and it was a wonderful combo. I also poured some over a block of cream cheese & served with crackers. Pure heaven! This is calorie free right? Great idea for using the required contest ingredients!

From: VO

On Mar 19, 2005

From: Kathy228

On Aug 1, 2005

Evelyn, thanks for such a nice recipe. I followed the recipe exactly, except I tossed in an extra cup of wine. I got 7 half-pints. I've always marinated citrus marmalades overnight-in fact I have a recipe that required four-days. This is a great recipe.

From: ~Rita~

On Feb 18, 2005

When you add raisins and nuts to a jam recipe it becomes a conserve recipe. Apricot-citrus. A Very tasty Apricot-citrus Conserve. A fast or hard boil is when its a rolling boil the whole time. When filling jars leave 1/4 inch head space. Be sure to remove any air bubbles and wipe lids clean before closing. I processed to 10 minutes in a water bath. This made 2 1/2 cups of conserves. The amounts of the fresh juices should have been stated. All fruits are not the same size. I didn't soak it overnight and found it to be an unnecessary step. After simmering for 30 minutes I added the sugar cooked for 30 more brought up to a hard boil for 10 minutes added the nut and extract and canned. I enjoyed the almond extract in this. Lots of sweet flavor.