Crock Pot Cashew Chicken Recipe

I have another yummy weeknight dinner to share with you today!  This time it’s Cashew Chicken! We LOVE this meal at our house and it is a great way to get some veggies on the kids dinner plate that they are going to actually enjoy eating.  This is a really easy recipe and can be pretty versatile as far as which veggies you have on hand.

I also have TWO different ways that you can prepare this recipe…either in the Crock Pot or on the stove, depending on how much time you have on that particular day.

Crock-Pot-Cashew-Chicken-Recipe

Cashew Chicken Recipe

Ingredients:

  • 2 lbs boneless skinless chicken breasts (About 4 pieces), cut into smaller pieces
  • 1/4 cup all purpose flour
  • 1/2 tsp black pepper
  • 1 Tbsp canola oil
  • 1/4 cup soy sauce
  • 2 Tbsp rice vinegar
  • 2 Tbsp ketchup
  • 1 Tbsp brown sugar
  • 1 garlic clove, minced
  • 1/2 tsp grated fresh ginger
  • 1/4 tsp red pepper flakes
  • 1/2 cup unsalted cashews
  • fresh veggies of your choice: peppers, broccoli, snap peas, peas, carrots, water chestnuts, etc.

Directions:

  1. Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture.
  2. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side.
  3. Place chicken in slow cooker.
  4. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
  5. Cook on LOW for 3 to 4 hours.
  6. Before serving steam some veggies and throw into crock pot and stir.
  7. Add cashews and stir.
  8. Serve with rice.

Cashew-Chicken-Recipe

If you don’t have a Crock Pot, or actually want to cook this as a Stir Fry on the stove top, you can totally do that too with this same recipe! Simply follow the same directions without adding things to the Crock Pot.

After cooking the chicken, so that it is browned throw the sauce over the chicken and simmer it for a couple of minutes.  Then pull it off of the stove and set it aside.

Cashew-Chicken-Recipe

Then stir fry your veggies in a Tablespoon of oil on the stove top in a large skillet pan or Stir Fry pan.  When they are finished (soft and easy to pierce with a fork) mix the chicken and sauce mixture into the veggies and serve over rice immediately.

Cashew-Chicken-Recipe

For a printable version of this recipe to go in your Printable Recipe Book you can find it by going here:

{Recipe Book Index Printables}

*If you are not a fan of The Idea Room on Facebook, you will need to click like first and become a fan. After you become a fan you will need to click on “Get your free gift” in the upper right hand corner of the Idea Room FB page and then click on the link below:

Printable Cashew Chicken Recipe (coming soon)

Cashew-Chicken-Recipe

I would also like to publicly thank my neighbor for happily providing me with the use of her chopsticks for this photo.  They never question my weird requests to borrow random things on a Sunday afternoon…or at least not vocally!

 

Guacamole Recipe

We LOVE some Guacamole at our house! Like really love it! It is one of the kids favorite Sunday night snacks.  So we make it quite a bit.  This is one of our favorite recipes.  My kids don’t like it very spicy so I leave a couple of things out of the original recipe, but I will include them in the recipe so if you like it spicy, you can add them in.

Guacamole



We also love to eat these with the new thin Tortilla Chips from Tostitos, and boy howdy…they are delicious.  They are almost as good as our favorite thin chips from Chili’s…almost!

Guacamole

Guacamole Recipe

Ingredients

3 Haas avocados, halved, de-seeded and peeled

1 fresh lime, juiced (or 1/2 Tablespoon Lime Juice)

1/2 teaspoon salt

1/2 teaspoon ground cumin (we leave this out)

1/2 teaspoon cayenne (we leave this out)

1/2 medium onion, diced

1/2 jalapeno pepper, seeded and minced (we leave this out)

1 tablespoon chopped cilantro

1 clove garlic, minced

2 Roma tomatoes, seeded and diced

Directions

1.  Cut avocados in half and remove the pits.  Scoop out of the peel and place in a medium bowl.

2.  Cover avocados with the lime juice.

3.  Smash avocados with a potato masher or a fork to your desired consistency.  We like our pretty smooth, with just a few small clumps of avocado.

4.  Fold in the other ingredients.

5.  Let sit in an airtight container for about an hour to take on the flavor of the spices.

6.  Add the tomatoes before serving.  Then serve with your favorite chips.

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Guacamole

We add the tomatoes to the top or leave them on the side and don’t mix it in because we have a couple who will not eat tomatoes…  This way everyone is happy.

For a printable version of this recipe to go in your Printable Recipe Book you can find it by going here:

{Recipe Book Index Printables}

*If you are not a fan of The Idea Room on Facebook, you will need to click like first and become a fan. After you become a fan you will need to click on “Get your free gift” in the upper right hand corner of the Idea Room FB page and then click on “Previous

Printable Guacamole Recipe (coming soon)

Guacamole

Crock Pot Chicken Tortilla Soup

 

Three recipe posts in one week…must be feeling like fall here.  The leaves are already starting to change in the mountains which I can see from my home!!  Warmer temperatures will be here for a while longer, but fall is definitely on the doorstep.  The other day we had a crazy rain storm and it was the perfect day to make one of our favorite Crock Pot Dinners…Crock Pot Chicken Tortilla Soup.  This soup is one of the family’s favorite!

Chicken-Tortilla-Soup

This crock pot soup takes a little bit more effort than just dumping things into the crock pot, but it is totally worth it.  And if you do it early in the day when the kids are at school or just before work, you don’t have to deal with the crazy dinner rush.  You will actually make a roux first and then use that as your soup base.  It makes it super yummy though and is really pretty easy.  I have step by step instructions below.  If you have never made a roux, you totally can.  It is really pretty simple and nothing to be afraid of…like I was the first time I made one several years ago!

Chicken-Tortilla-Soup

 

Slow Cooker Chicken Tortilla Soup

Ingredients:

3 tablespoons butter
3 tablespoons flour
½ cup chicken broth
2 cups milk
1 can (15 ounce) black beans, rinsed and drained
1 can (14.5 ounce) diced Tomatoes (or Bottled Tomatoes)
1 package (10 ounce) frozen corn
½ cup onion, chopped
1 tsp salt
1 bell pepper, diced small
1 can (10 ounce) Enchilada sauce or Homemade Enchilada Sauce (see below)
2 whole chicken breasts
1 cup shredded Monterrey Jack cheese

Instructions:

  1. Melt butter in a saucepan over medium-low heat.

  2. Stir in flour and keep stirring until smooth and bubbly. Watch this closely as it can scorch or clump easily.

  3. Remove mixture from heat and add the chicken broth and ½ cup of the milk, a little at a time, stirring continuously to keep smooth.

  4. Return to heat and bring sauce to an easy boil while stirring constantly, until it thickens and remove from heat.

  5. In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth and then set aside.

  6. In a crockpot, combine drained and rinsed beans, tomatoes, corn, onion, salt, and bell pepper.

  7. Place the chicken breasts on top of the mixture. Pour sauce mixture over ingredients in cooker.

  8. Cover and then cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.

  9. About a half an hour or so before serving (or when you can and the chicken is cooked fully), remove chicken and shred it into bite-sized pieces. Add chicken back into the soup, mix together.

  10. Top with cheese, sour cream, avocado, and/or tortilla chips (strips) and serve. (optional…but tasty!)

Chicken-Tortilla-Soup

I think you are really going to love this recipe! Whenever I make this, it is fun to see the kids get home from school and head over to the crock pot with excitement about what’s brewing away in there.  I love that we can do the mad dash after school with the sports practices and homework and still find the time to sit down together and enjoy and delicious meal together around the dinner table!

*Printable recipe coming soon as part of our printable recipe book we are sharing with you.

Chicken-Tortilla-Soup

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If you want to make your own Enchilada Sauce (which I usually do unless I am pressed for time), you can use this yummy recipe.  This is also a great recipe to use for making Enchiladas!

Enchilada Sauce Recipe

1/4 cup vegetable oil

2 tablespoons self-rising flour

1/4 cup New Mexico or California chili powder

1 (8 ounce) can tomato sauce

1 1/2 cups water

1/4 teaspoon ground cumin

1/4 teaspoon garlic powder

1/4 teaspoon onion salt

salt to taste

Directions:

  1. Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.

  2. Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly.

  3. Season to taste with salt.

  4. Serve immediately or store in airtight container for up to a week in the fridge.

Great Harvest Pumpkin Chocolate Chip Bread

With the kids back in school and the weather turning a little bit cooler at our house…I have been in the mood for baking some yummy goodness! My friend Stacy gave me a recipe she had that was supposed to be a Copycat Great Harvest Pumpkin Chocolate Chip Bread.  She had tried it and really liked it, so I thought I would give it an “official” taste test of my own.  I really do like to make sacrifices like that for the good of all ;)!

Pumpkin-Chocolate-Chip-Bread Cover

After looking at the recipe, I immediately knew there were some changes I was going to make.  First of all…the recipe called for 3 cups of sugar (for 2 loaves of pumpkin bread). Whoa! I cut out 1 cup of sugar and then made a few changes to the water amount and the spices. I am really happy with how the bread turned out and it still tastes great with a 1/3 of the sugar!

Pumpkin-Chocolate-Chip-Bread
I have tasted Great Harvest’s Pumpkin Bread and think it is really a pretty close comparison…but…my husband claimed that he actually liked this pumpkin bread better!! He’s a keeper that one! And the kids…well…they LOVED it!

Chocolate-Chip-Bread

Here is the recipe.

Great Harvest Pumpkin Chocolate Chip Bread Recipe

Ingredients:

  • 3 1/2 cups white flour
  • 2 cups white sugar
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • 2 cups cooked or canned pumpkin
  • 1/2 cup oil
  • 1/2 cup applesauce
  • 4 eggs, beaten lightly
  • 1 teaspoon vanilla
  • 1/3 cup water
  • 1 1 /2 cups semi-sweet chocolate chips (or more…according to your chocolate needs)

Directions:

  1. Preheat oven to 350°F degrees.
  2. Grease two bread loaf pans.
  3. In a large bowl, mix flour, sugar, baking soda, cinnamon, nutmeg, and salt together and then set aside.
  4. In a mixer cream together the pumpkin, oil, applesauce, eggs, vanilla and water.
  5. Slowly mix in the dry ingredients while mixing continuously.
  6. Mix in chocolate chips.
  7. Separate batter into the greased pans.
  8. Bake for 55-65 minutes, or until toothpick inserted in center comes out clean.
  9. Cool for 20 minutes in pans before turning out onto wire racks.
  10. Serve or store in airtight container.

Pumpkin-Chocolate-Chip

We always add a few more chocolate chips that the recipe calls for…because sometimes our chocolate needs are more than what is called for! You could also throw in some nuts, cranberries or even some blueberries to add a tangy twist to your bread.

Pumpkin-Chocolate-Chip-Bread 7
Some of you may have noticed that these loaves of bread are a little bit longer and thinner than your standard Bread Loaf Pan. I have been baking my quick breads in these longer Bread Loaf Pans made my Wilton and I LOVE how well the bread bakes in them.  Sometimes I had trouble with the  bread not baking in the middle of the bread while the outside was getting overdone.  I feel like you get an all over even bake on with these pans!!

Pumpkin-Bread

This Pumpkin Chocolate Chip Bread great alone! But…I wanted to test out a Cinnamon Glaze and see how that would taste drizzled over the top! Um…hello! So yummy! But I do love me some Cinnamon! The Cinnamon Glaze hardens slightly so you get a nice texture on the top and sides of the bread.

Pumpkin-Chocolate-Chip-Bread Recipe

So…I saved a cup of sugar out of the bread recipe…and just added it to the top…haha! I only used half of the Cinnamon Glaze and tested it out on something else that I will be sharing with you here later!

Cinnamon Glaze Recipe

  • 2 Tablespoons Milk (or Buttermilk)
  • 1 Tablespoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon

1.  Mix together well so that it is smooth and creamy with no lumps.

2.  Drizzle over the bread.

3.  Store any leftovers in an airtight container for up to 1 week in the refrigerator.

Pumpkin-Chocolate-Chip-Bread theidearoom.net

 

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If you liked this recipe, you may want to check out some of our past recipes:

Chocolate Marbled Banana Bread

Banana Bread Recipe

Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

White Chocolate Raspberry Muffins

Zucchini Bread Recipe

Zucchini Cake Recipe

Lemon Poppy Seed Cake

Cinnamon Swirl Bread

Chocolate Bread

Blueberry Sourcream Muffins

Lemon Poppy Seed Bread

Chocolate Cinnamon Bread

Kid Friendly Wheat Bread Recipe

Cinnamon Coffee Cake

Pumpkin-Chocolate-Chip-Bread 12

 

Garlic Cheddar Chicken Strips

With 5 busy kids, dinner time can be just one more “thing” I have to do as a mom.  But, I feel like dinner time is one of the most important times for us to be together as a family.  So we try to make it a priority at our house.  Sometimes it is very rushed, but we try to get everyone seated together around the dinner table.

On those extra busy nights, it is nice to have a quick, and tasty meal option that the kids are not going to complain about.  These Garlic Cheddar Chicken Strips are always a hit at our house.  Of course the kids love the Chicken Strips…but these are Chicken Strips that the adults can enjoy too without feeling like they are eating off of the “kids menu”.

Garlic Cheddar Chicken Strips theidearoom.net

 

Garlic Cheddar Chicken Strips

*printable recipe here

Ingredients:

  • 1/2 cup butter

  • 4 cloves garlic, minced

  • 3/4 cup dry bread crumbs

  • 1/2 cup freshly grated Parmesan cheese

  • 1 1/2 cups shredded Cheddar cheese

  • 1/4 teaspoon dried parsley

  • 1/4 teaspoon dried oregano

  • 1/4 teaspoon ground black pepper

  • 1/8 teaspoon salt

  • 8 skinless, boneless chicken breast halves

chicken recipes theidearoom.net

Directions:

  1. Preheat oven to 350 degrees F.

  2. Melt the butter in a saucepan over low heat, and saute the garlic until tender.

  3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.

  4. Cut Chicken Breast into strips (optional).
  5. Dip each chicken strip in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9×13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.

  6. Bake 30 minutes in the preheated oven, or until chicken is no longer pink.

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You can serve them with a couple of vegetables and whip up some of this Homemade Ranch Dressing Recipe for the kids (and you…we won’t tell) to dip them in…although they are moist enough not to need anything to dip them into.

 recipe-book 1

*Click here for a printable recipe and our printable recipe book.

Pumpkin Recipes Perfect for Fall Baking

September! How I love you! There are many reasons that I love September.  The cooler temps but still warm and sunny days, a chill in the night air, the changing leaves…but most of all the baking of all things Pumpkin!

Pumpkin-Recipes theidearoom.net




I LOVE pumpkin…but only in the fall.  And the strange thing is that I don’t like Pumpkin Pie.  But, anything else pumpkin I LOVE.  So today I wanted to share with you a round up of some of the many different ways you can use Pumpkin.  I bet you will feel like baking after this!

pumpkin-pancakes1
pull apart pumpkin bread
Pumpkin Bread with Struesel Topping
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pumpkin-cinnamon-sugar-donuts-cover_thumb.png
Pumpkin-Spice-Sugar-Scrub-07_thumb.png
Pumpkin-Smores-Bars-title-2

Chocolate Marbled Banana Bread Recipe

Do you have any overripe bananas hanging around the house? We usually do, so I like to make Banana Bread using our favorite Banana Bread Recipe. But sometimes, I like to change things up and try something new. My friend Kristi shared her mom’s Chocolate Marbled Banana Bread Recipe with me and told me I could share it with you.  I think you are going to enjoy it as much as my family did! We will be adding this recipe to our family cookbook!


marbled banana bread theidearoom.net

Banana bread is tasty…add in some marbled chocolate and you have yourself a pretty and tasty crowd pleaser. Due to the prettiness of the bread, this bread would be fun to serve to your guests for an upcoming shower or party!

marbled banana bread

Chocolate Marbled Banana Bread Recipe

Ingredients

  • 2 cups all-purpose flour

  • 3/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup sugar

  • 1/4 cup butter, softened

  • 1 1/2 cups mashed ripe banana (about 3 bananas)

  • 2 eggs

  • 1/3 cup plain low-fat yogurt

  • 1/2 cup semisweet chocolate chips

  • Cooking spray

Preparation

  1. Preheat oven to 350°.

  2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

  3. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute).

  4. Add banana, eggs, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.

  5. Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly.

  6. Add 1 cup batter to chocolate, stirring until well combined.

  7. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife.

  8. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

banana bread

So go ahead and give this one a try! As always, I love to hear from those of you who give this a try! Let us know what you think! Will it be a recipe that you end up keeping in your cookbooks?

quick bread recipe theidearoom.net

Need to find some other quick and easy bread and muffin recipes? In the mood for something else? Check out these past Idea Room recipes:

Banana Bread Recipe

Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

White Chocolate Raspberry Muffins

Zucchini Bread Recipe

Zucchini Cake Recipe

Lemon Poppy Seed Cake

Cinnamon Swirl Bread

Chocolate Bread

Blueberry Sourcream Muffins

Lemon Poppy Seed Bread

Chocolate Cinnamon Bread

Kid Friendly Wheat Bread Recipe

Cinnamon Coffee Cake

marbled banana bread

Zucchini Fries Recipe

Do you have an overabundance of Zucchini in the garden this summer?  Neighbors leaving Zucchini on your porch?  No worries…I have a perfect way to use up some of that Zucchini! Make these super tasty and healthy baked Zucchini Fries!

These fries are baked in the oven instead of fried which greatly reduces the amount of calories.  The fries are soft with a crisp outer lighted breaded surface that add a delicious texture and crunch to your fry.  These are so good…my youngest…who is not a vegetable lover…asked for seconds.  Great as a side dish, a snack…or for an entire meal!

Zucchini-Fries

Zucchini Fries Recipe

  • 3/4 cup Panko bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon seasoned salt
  • 1/8 teaspoon red crushed pepper
  • 1 (9 inch) zucchini, peeled
  • 1/4 cup margarine or butter, melted

Directions:

  1. Preheat an oven to 425 degrees F. Line a baking sheet with parchment paper or aluminum foil lightly greased with cooking spray.
  2. Cut the peeled zucchini in half lengthwise and remove the seeds.
  3. Slice the zucchini ito 1/2 x 1/2 x 4 inch pieces.
  4. Combine the bread crumbs, cheese, and seasoned salt in a pie plate.
  5. Dip the zucchini fries into the melted margarine, then press into bread crumbs.
  6. Place the breaded zucchini onto the prepared baking sheet.
  7. Bake the zucchini in the pre-heated oven until the fries are golden and tender, about 15-20 minutes.

Zucchini-Fries

Need something tasty to dip them in?  We love dipping them in our Home Made Buttermilk Ranch Dressing.

Zucchini-Fries

 

Raspberry Jam Recipe without Pectin

‘Tis the season for canning.  One of the easiest things (in my opinion) to can is jam.  If you have never tried canning before, this is a good thing to try for your first thing.  It can be done in your home without a lot of special equipment and the results are super yummy and rewarding.  Today I am going to share with you our favorite Raspberry Jam Recipe.  This is a Pectin Free Raspberry Jam.

Pectin-free-Raspberry-Jam

Raspberry Jam Recipe (without Pectin)
Ingredients:

  • · 5 cups of fresh, perfectly ripe (not over ripe raspberries)
  • · 2 ½ cups of regular granulated sugar

Materials:

Raspberry-Jam

Directions:
1. Put the small plate into the freezer. You’ll use it to plop a drop of your hot jam on when you think it’s ready.
2. Unscrew the lids from the jars and pop off the inner lids.
3. Sterilize the jars (lids off) by putting them in your dishwasher about an hour before you use them or by boiling them (lids off) in the large canning pot for about 10 minutes (you can put you jar funnel and lid lifter magnet with the jars to sterilize them too)
4.Fill the 8-inch saucepan or pot about half way with water, bring to a boil and drop the inner lids into the boiling water. Sterilize them for 10 minutes.
5. Wash your berries and crush to taste in a steel pot. If you like fruit-chunky jam, crush them about half way, for smoother jam crush them a little more, (raspberries will disintegrate quite a bit when heated so you don’t have to crush them all the way)
6. Once the fruit is crushed, add 2½ cups of granulated sugar and mix it up.
7. Turn the heat to high for the first 5 minutes stirring constantly.
8. Turn the heat down to medium and stir constantly for about 20-25 minutes.
9. At about 20 minutes or when you jam starts to look gooey, test the consistency by taking the saucer out of the freezer and dropping a small dollop of jam on it. If it doesn’t run or drip off the plate, it’s done.
10. Take the jam pot off the heat, set it aside and let it cool.
11. Using the jar funnel, fill each jar and leave 1/4 inch of space at the top. Put on the lids and tighten.
12. Fill your canning pot with water enough to cover the closed jars and bring to a boil.
13. Put the filled jars in the rack and lower into the boiling water and let it boil for about 15 minutes.
14.Turn off the heat, remove the rack of jars and let them cool to room temperature.

Raspberry-Jam

As you are cleaning up you should hear tiny little popping noises as your jars of jam seal one by one.  It is the best sound ever!  If you end up with a little extra that will not fit in a jar…or you have half a jar of jam…you can simply put that jam right in the fridge and use it because it will not seal properly to store on your shelf.

Raspberry-Jam

To download a copy of the Raspberry Jam Printable Labels click on the link below and then select Previous Downloads:

{Raspberry Jam Printable Labels}

*If you are not a fan of The Idea Room on Facebook, you will need to click like first and become a fan. After you become a fan you will need to click on “Get your free gift” on the Idea Room FB page and then click on “Idea Room Downloads”.

Previously I had shared some different printable Jam labels.  So if you would like to print those labels for some different kinds of jam you can find them here:

Printable Jam Labels

Strawberry-Jam-Labelsgrape-jelly-label.pngPeach-Jam-LabelsRaspberry-Jam-Labels

Raspberry-Jam

Interested in seeing some other Canning Recipes?  Check these out:

Bottling Tomatoes

Bottling Peaches

Freezer Jam

Apricot Jam

Raspberry-Jam-Banner



Apricot Jam and Printable Jam Labels

We LOVE a good homemade jam at our house.  Don’t you?  Homemade Jam tastes so much better than the Jam you buy in a store…and because you made it, you know it does not have any strange chemicals or preservatives in it.  One of my favorite jams, is Apricot Jam.  Today I want to share with you how we made our Homemade Apricot Jam.

Apricot-Jam

I recently found this recipe for a pectin-less Apricot Jam on food.com and made a few adjustments to it.  It is a little thinner than the pectin Apricot Jam I have made in the past…but it still tastes just as yummy…and personally, leaving the pectin out is preferable to a thicker jam for me.

how-to-make-apricot-jam

The jam tastes amazing…and better yet…and looks absolutely beautiful canned in some pretty canning jars.  Seriously!! I love looking at my storage shelf lined with these pretty orange jam jars.  It’s like bringing the sunshine of the summer into your home.

fruit-jam-recipes

Apricot Jam Recipe (without Pectin)
Ingredients:

  • 8 cups diced apricots
  • 1/4 cup lemon juice
  • 6 cups sugar (I used 4.5 cups)

Materials:

Apricot-Jam 10
Directions:

  1. Get all your materials and ingredients ready and organized before you begin so you are not rushing to find something when you need it.
  2. Sterilize your canning jars by boiling for 10 minutes in a hot water canner.
  3. You will need 5 pint jars or 10 half-pints.
  4. Crush apricots to the size of chunks you desire and then mash them with a potato masher.  Do not process in a blender or food processor.
  5. Combine all ingredients in a large stock pot.
  6. Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves.
  7. Once mixture reaches a rolling boil, continue to boil it for up to 30 minutes (mine was about 20 minutes), stirring frequently to prevent it from sticking.  The higher the altitude the longer the canning process may take.
  8. Test the jam to see when it is ready by placing a small plate in the freezer.  When ready to test pull the plate out of the freezer and then drop some of the jam on the plate.  If it jells then it is ready to remove from the heat.
  9. Remove from heat and fill jars, leaving 1/4 head space.
  10. Wipe rims clean and put the 2-piece metal canning lids in place.
  11. Process in boiling water canner for 10 minutes and be sure the jars are completely covered with water.  I process mine in a large stock pot.  Never place a cold jar into the boiling water.

Apricot-Jam

Canning is a fun process and is actually pretty easy as long as you have the right materials.  It can seem pretty scary to someone who has never canned before, but I promise you…you can do it!  And the results are totally worth it!  Especially in the middle of the winter and you pull out some sunshine in a bottle to spread on your morning toast!

easy-apricot-jam

To download a copy of the Apricot Jam Printable Labels click on the link below and then select Previous Downloads:

{Apricot Jam Printable Labels}

*If you are not a fan of The Idea Room on Facebook, you will need to click like first and become a fan. After you become a fan you will need to click on “Get your free gift” on the Idea Room FB page and then click on “Idea Room Downloads”.

Previously I had shared some different printable Jam labels.  So if you would like to print those labels for some different kinds of jam you can find them here:

Printable Jam Labels

Strawberry-Jam-Labelsgrape-jelly-label.pngPeach-Jam-LabelsRaspberry-Jam-Labels

free-jam-labels

Interested in seeing some other Canning Recipes?  Check these out:

Bottling Tomatoes

Bottling Peaches

Freezer Jam

Apricot-Jam



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