Gingered Lemon-Fig Preserves. Preserves. ... Apricot Pineapple Jam. Jams. ... Sign up for our JAM NOTES newsletter and receive new recipes, jamming info, and product ...
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Meanwhile, in a small bowl, combine apricot preserves, honey, vinegar, and remaining 1 Tbsp of Dijon mustard. Flip chicken tenders and brush each with apricot glaze. Bake 10 to 15 minutes or until chicken is no longer pink and glaze is bubbly.
This sweet apricot glaze recipe is not only perfect for ham but is wonderful on many other pork cuts as well. Developed by one of the world's top pitmasters, Chris Lilly, this sauce is sure to be an instant hit with your family and guests.
Just in time for Sunday lunch or dinner; this recipe of pork chops topped with apricot preserves is so easy and delicious. All it takes is two main ingredients and some seasonings, what could be easier?

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Oct 15, 2013 · 15 Uses for Fruit Preserves (Beyond Toast!) ... choose--orange marmalade, strawberry, apricot, mixed berry, peach, raspberry-cranberry, or even boysenberry--the low-sugar varieties can be a ...
2 In a small bowl, mix together the apricot preserves, lemon juice, red pepper flakes, and cumin. Season with salt and freshly ground black pepper. (If the preserves are still thick, add more lemon juice; don’t add too much, though, because the mixture should remain dense, not be runny.) Set aside.
Apricot Ginger Preserves Recipe. Serves: 96. ... Ladle hot preserves immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads ...

Recipes with apricot preserves

Mar 16, 2003 · In a small bowl combine apricot preserves, dark brown soft sugar and soy sauce. Spread the apricot mixture evenly over the corned beef. Bake uncovered at 180 C / Gas 4 25 to 30 more minutes, or until the meat is tender; basting occasionally with pan drippings. Slice corned beef across grain and serve. Get the recipe for Apricot-Glazed Pork Chops. Get the recipe for Apricot-Glazed Pork Chops. Top Navigation. ... I'm also not a huge fan of Apricot preserves either.

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