Food recipes
Basic Apricot Jam
Basic Apricot Jam Ingredients: apricots, dried, sulfured, uncooked sugars, granulated lemon juice, raw Directions: This recipie is for a small batch of jam. It should make 2-3 250ml (8oz) jars, but its easy to double...
Basic Apricot Jam
Ingredients:
apricots, dried, sulfured, uncooked
sugars, granulated
lemon juice, raw
Directions:
This recipie is for a small batch of jam.
It should make 2-3 250ml (8oz) jars, but its easy to double or triple.
1.5 lbs of fruit = 1/4 cup of sugar.
Wash and halve or quarter your apricots, and stick them in a covered container with the sugar and lemon juice and let macerate overnight in the fridge.
(You can skip this step, but it adds a richer deeper flavour.)
Pour the macerated fruit and the juices that its soaking in into a Dutch oven or a thick-bottomed pot, and bring to a simmer for about 15 minutes, stirring occasionally, skimming the top if needed.
Depending on how chunky you want your jam, after about 15-20 minutes cooking time, the fruit should be starting to fall apart.
You can then mash it with a potato masher to make it a less chunky jam.
At this stage you might want to test its tartness; some people dont like a tart jam, and may want to add another 1/4 cup of sugar.
And then continue to cook for another 10-15 minutes until it reaches jam-like consistency, then spoon onto a cold plate to check if its finished.
Spoon the jam into hot sterilized jars, sealing immediately.
This is a nice tart jam, and goes well with toast, or in baked goods, or spooned over vanilla ice cream or yoghurt.
Ingredients:
apricots, dried, sulfured, uncooked
sugars, granulated
lemon juice, raw
Directions:
This recipie is for a small batch of jam.
It should make 2-3 250ml (8oz) jars, but its easy to double or triple.
1.5 lbs of fruit = 1/4 cup of sugar.
Wash and halve or quarter your apricots, and stick them in a covered container with the sugar and lemon juice and let macerate overnight in the fridge.
(You can skip this step, but it adds a richer deeper flavour.)
Pour the macerated fruit and the juices that its soaking in into a Dutch oven or a thick-bottomed pot, and bring to a simmer for about 15 minutes, stirring occasionally, skimming the top if needed.
Depending on how chunky you want your jam, after about 15-20 minutes cooking time, the fruit should be starting to fall apart.
You can then mash it with a potato masher to make it a less chunky jam.
At this stage you might want to test its tartness; some people dont like a tart jam, and may want to add another 1/4 cup of sugar.
And then continue to cook for another 10-15 minutes until it reaches jam-like consistency, then spoon onto a cold plate to check if its finished.
Spoon the jam into hot sterilized jars, sealing immediately.
This is a nice tart jam, and goes well with toast, or in baked goods, or spooned over vanilla ice cream or yoghurt.