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Post by degem on Aug 25, 2008 18:44:54 GMT -5
Anyone have an easy recipe for making homemade apricot jelly?
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Post by peridot on Aug 25, 2008 20:30:12 GMT -5
Hi Gem,
I haven't tried apricot jelly-it sounds good! I have made apricot freezer jam using the SureJell recipe found in the box.
Judy
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Post by degem on Aug 26, 2008 10:40:51 GMT -5
Thanks Judy!
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Post by aussiegal on Aug 27, 2008 17:45:04 GMT -5
Ok.. a little embarrassed here ;D I had to go find Rational's explanation for what American's term "jelly" Now with that in mind... Here's a recipe that I have used before called "Floaty Fruity Jelly" that has apricot's in it... sorry but that's the closest I have! * 85g packet mango-flavoured jelly crystals * 1 cup boiling water * 140g tub diced two-fruits, drained * 140g tub diced apricot, drained Method 1. Place jelly crystals in a heatproof bowl. Add boiling water. Whisk until crystals have dissolved. Add 1 cup cold water. Stir until well combined. Cover. Place in freezer for 45 minutes or until jelly starts to set. 2. Gently stir fruit into jelly. Spoon into four 1/2-cup capacity glasses, ramekins or jelly moulds. Cover and refrigerate for 3 hours or until set. Serve.
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Post by aussiegal on Aug 27, 2008 17:48:10 GMT -5
Ooh I found this one too! I'll be trying this one for sure! ;D www.cuisine.com.au/recipe/Apricot-jelly-with-caramelised-apricots-and-thick-cream Apricot jelly with caramelised apricots and thick cream
“Apricots are at their peak until the end of March so eat the sun-kissed fruit in sweet and savoury dishes.” Ingredients for Jelly * 6 large seeded apricots * 165g caster sugar, * 300ml fresh orange juice * 300ml water * 1/3 cup water * 2 tablespoons of gelatine Caramelised apricots * 4 large seeded apricots * 1/2 cup caster sugar * dollop of thick cream Select plump fruit with a hint of delicate perfume and rich golden-orange skin; avoid any that are greenish-yellow as they will be tasteless. Remove the stone before cooking as it is very bitter. Unless you plan to eat them immediately, choose slightly firm examples and let them ripen in the fruit bowl. Generally, the stronger the colour, the sweeter the apricot. Method:For the jelly Cut 6 large seeded apricots into quarters and combine with 165g caster sugar, 300ml fresh orange juice and 300ml water in a medium saucepan and stir over low heat until sugar dissolves. Slowly bring to the boil then cover and simmer for 8-10 minutes or until apricots are tender. Strain mixture over a bowl through a muslin-lined sieve, allowing the liquid to drip through without pressing. Place 1/3 cup water in a small cup, add 2 tablespoons of gelatine then stand cup in a saucepan of simmering water and stir until gelatine dissolves. Place apricot mixture in a small saucepan, bring to a simmer, remove from heat, add gelatine mixture and stir until well combined. Cool slightly and pour mixture into 4 x 150ml jelly moulds, cover and refrigerate for 6 hours or overnight. For the caramelised apricots: Cut 4 large seeded apricots in half. Place 1/2 cup caster sugar in a shallow bowl. Dip cut side of apricots in caster sugar to coat. Place under a hot grill, cut side up, for 3-4 minutes or until warm and caramelised. To serve Dip jelly moulds in hot water for 3-4 seconds, then turn onto serving plates and serve with caramelised apricots and a dollop of thick cream. Serves 4.
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Post by rational on Aug 27, 2008 20:51:53 GMT -5
Ok.. a little embarrassed here ;D I had to go find Rational's explanation for what American's term "jelly" Now with that in mind... Here's a recipe that I have used before called "Floaty Fruity Jelly" that has apricot's in it... sorry but that's the closest I have! * 85g packet mango-flavoured jelly crystals * 1 cup boiling water * 140g tub diced two-fruits, drained * 140g tub diced apricot, drained Method 1. Place jelly crystals in a heatproof bowl. Add boiling water. Whisk until crystals have dissolved. Add 1 cup cold water. Stir until well combined. Cover. Place in freezer for 45 minutes or until jelly starts to set. 2. Gently stir fruit into jelly. Spoon into four 1/2-cup capacity glasses, ramekins or jelly moulds. Cover and refrigerate for 3 hours or until set. Serve. If I am not mistaken (and of course that is an unthinkable thought!)Gem was not asking about a recipe for desert but to make apricot preserve. Apricot jelly would be preserves with the clear fruit extract but without the pulp. Not sure how that would work with a fruit like apricot. You say jelly, we say gelatin desert (Jello and Royal are two national brands).
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Post by aussiegal on Aug 27, 2008 21:58:28 GMT -5
Well I'm a goose then aren't I ;D Sorry Gem.. it would seem I can't help you this time!
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Post by degem on Aug 28, 2008 10:03:55 GMT -5
Oh for goodness sakes Vianne you are not a silly goose! I have bookmarked this thread becauses I am going to try your recipes. Of course I am a procrastinator so it maybe not be for awhile! LOL! Gem Rational-I am glad to see you are so humble ( about not ever making any mistakes)
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Post by Scott Ross on Aug 28, 2008 12:59:16 GMT -5
Oh for goodness sakes Vianne you are not a silly goose!Where she comes from they would say: Hey Vianne, you sure are a wacky wallaby, now aren't you? Scott
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Post by rational on Aug 28, 2008 14:06:47 GMT -5
Oh for goodness sakes Vianne you are not a silly goose! I notice you added silly! Sometimes I think I am Uriah Heep! (Not the band - the Dickens' character!)
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Post by Scott Ross on Aug 28, 2008 15:23:58 GMT -5
Sometimes I think I am Uriah Heep!Careful, someone hard of hearing might think 'youare asheep' Not good for an atheist to be called that...... Scott
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cali
New Member
Posts: 45
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Post by cali on Aug 28, 2008 15:48:27 GMT -5
The recipes sound good..... but those of us in the USA would have to get out our electronic calculators or something to figure out the grams and the ml's :-)
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Post by aussiegal on Aug 28, 2008 17:55:52 GMT -5
Oh for goodness sakes Vianne you are not a silly goose!Where she comes from they would say: Hey Vianne, you sure are a wacky wallaby, now aren't you? Scott Hey shhhhh... don't let that be said too loud ok? That's a step up from being a goose or a silly duffer! ;D
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Post by aussiegal on Aug 28, 2008 17:58:42 GMT -5
The recipes sound good..... but those of us in the USA would have to get out our electronic calculators or something to figure out the grams and the ml's :-) Here you go Cali I've had to use a similar chart for when I convert the US/UK recipes! Now I don't know why everyone doesn't just jump on board and use the same terminology ;D
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Post by rational on Aug 28, 2008 21:45:40 GMT -5
The recipes sound good..... but those of us in the USA would have to get out our electronic calculators or something to figure out the grams and the ml's :-) Here you go Cali I've had to use a similar chart for when I convert the US/UK recipes! Now I don't know why everyone doesn't just jump on board and use the same terminology ;D Google has a great conversion tool. In the search bar enter: 85 grams to oz And presto: 85 grams = 2.99828677 ounces 140 grams to oz 140 grams = 4.93835467 ounces +++++++++++++++++++++++++++++++++ 60 mph to furlong per fortnight 60 mph = 161,280 furlong per fortnight ++++++++++++++++++++++++++++++++++ Suppose your car gets 30 miles to the gallon. You have a liter of gas. How many rods can you travel? 30 miles per gallon = 2,536.0517 rods per liter (30 mpg to rods per liter)
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Post by wanttobewithGod on Aug 29, 2008 3:50:47 GMT -5
I thought your little mistake was cute, Vianne! In the UK, jelly is the same as in good ol' OZ apparently, because my husband and I had the jelly/jello conversation at some point earlyish in our relationship as well! ;D M.
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Post by aussiegal on Aug 29, 2008 4:35:10 GMT -5
Haha thanks Michelle! Cute? Wow I wish all my mistakes could be described as cute! ;D
(Dare I point out that in OZ we spell it "litre" and not "liter" ? nah better not... ;D )
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Post by IllinoisGal on Aug 29, 2008 18:17:30 GMT -5
I make a mean apricot cobbler. Anyone want a cup of coffee with that?
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