10 Reviews of Apricot-Citrus Preserves

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.

From: * Pamela *

On Feb 16, 2005

This recipe really surprised me. I did not know that you could make jam without pectin and still have it "set". I followed the directions exactly and it worked perfectly. The only change I would make would be to send everything through a blender after soaking overnight but before heating, because all my raisins did not really break down and they all floating to the top while the jam cooled. I did leave out the cashews, because there were already 5 contest ingredients and I did not feel the nuts were necessary. Thanks for posting, this will be a perfect Tuesday morning breakfast item to serve with fresh scones.

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: Nic

On Feb 27, 2005

I loved this! Apricot-citrus jam is easy to make and is bursting with wonderful flavours. I will certainly be making it again. Thanks for coming up with this.

From: CoolMonday

On Feb 16, 2005

WAYYYYYYY GOOD... Outstanding. I wish I had made a double batch because I had to share it. I will make it again for sure. I would cut the apricots a little smaller next time. Thanks for a great recipe.

From: Chef Kate

On Mar 10, 2005

Absolutely delicious! Unsure as to whether I wanted crunchiness (nuts) in the jam, I made half with and half without the cashews. The votes are in--it's a tie as to whether it's better with or without nuts. Unanimous that this jam is great.

From: VO

On Mar 19, 2005

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: TOOLBELT DIVA

On Mar 17, 2005

One of my favourite things to do is make jams, jellies, relishes, and chutneys, preserve them in "cute" jars to be used for gifts, or church fund raising sales. You can imagine my delight at finding a fresh approach to "Apricot Jam". (In my opinion, anything cooked with wine must be OK). Because of its texture, I might label this tasty recipe a chutney rather than a jam; the blend of raisins, coriander, cinnamon and cashews creates a lovely addition to the flavour of wild meats such as rabbit, pheasant, venison and even moose. It must not be used only for bagels and toast. Try it over ice cream for a deliciously different dessert. Your taste buds will thank you. Congratulations on creating a Jam (chutney) worthy to be served at a formal dinner party. Not all jams are created equal, the rest must follow this one... Thank you for sharing your talent.

From: NoraMarie

On Mar 12, 2005

This is very good.Hubby didn,t like the big chunks of fruit as he said it would be hard to spread.I pulsed it lightly in the blender.I certainly will make it again.I got 6 jars.[ 1 cup each ]