Apricot Jam Biography
I’m sure that there are more scientific methods
out there that employ thermometers and timers, but I found this method
worked fine for me. But I’m still just a beginner, so please let me know
in the comments what tips you have for making jam, so we can all become
better at this age-old preservation process.Place the apricots, sugar, lemon juice and zest in a pot, and add a couple of tablespoons of water.
Place a plate into the freezer.
Turn the heat to medium low, and stirring every five minutes or so, let the fruit cook. It will first get juicy with the fruit intact, and then the fruit will start to disintegrate. As it cooks, there will be foam on top, but just keep stirring, don’t worry about skimming it.
After about an hour, the jam will be about two or three shades darker and will be smooth and thick, with a few lumps here and there. When it coats the back of a spoon, take out the plate from the freezer and place a dollop of the jam on the plate. If it runs, cook it for five more minutes and then test it again. But if becomes solid, then the jam is done.Place in a sterilized half-pint jar(s).
When it comes to room temperature, put on the lid and then place in the refrigerator. After a few hours it will be more solid and ready for eating.
Makes about one pint.
Note: If you want to jazz up the flavor, you can add chipotle chiles in adobo, cloves, a cinnamon stick or a vanilla bean while it cooks.
The key, that I’ve learned, is to not over cook it. But if you do, and the next day you find that you have a jar of rock-hard candy instead of jam, all is not lost! You can place the jar into a pot of water and let it come to a boil. The jam will heat up and become liquid, and then you can slowly add more water to it until it’s more runny. Try the freezer test again and then repack it. (This is how I eventually saved my sour-cherry jam).
Place a plate into the freezer.
Turn the heat to medium low, and stirring every five minutes or so, let the fruit cook. It will first get juicy with the fruit intact, and then the fruit will start to disintegrate. As it cooks, there will be foam on top, but just keep stirring, don’t worry about skimming it.
After about an hour, the jam will be about two or three shades darker and will be smooth and thick, with a few lumps here and there. When it coats the back of a spoon, take out the plate from the freezer and place a dollop of the jam on the plate. If it runs, cook it for five more minutes and then test it again. But if becomes solid, then the jam is done.Place in a sterilized half-pint jar(s).
When it comes to room temperature, put on the lid and then place in the refrigerator. After a few hours it will be more solid and ready for eating.
Makes about one pint.
Note: If you want to jazz up the flavor, you can add chipotle chiles in adobo, cloves, a cinnamon stick or a vanilla bean while it cooks.
The key, that I’ve learned, is to not over cook it. But if you do, and the next day you find that you have a jar of rock-hard candy instead of jam, all is not lost! You can place the jar into a pot of water and let it come to a boil. The jam will heat up and become liquid, and then you can slowly add more water to it until it’s more runny. Try the freezer test again and then repack it. (This is how I eventually saved my sour-cherry jam).
Apricot Jam
Apricot Jam
Apricot Jam
Apricot Jam
Apricot Jam
Apricot Jam
Apricot Jam
Apricot Jam
Apricot Jam
Apricot Jam
Apricot Jam
Apricot Jam
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