Thursday, July 15, 2010
Apricot Jam--the easy way
40 pounds of apricots-10 to eat raw= 30 pounds of canned apricots.
This year we decided on apricot chutney, apricot jam with amaretto, apricot jam flavored with their kernels, apricots with alcohol (brandy and Qi) and apricot syrup ( a lovely by product of the alcoholed fruit).
Here is a basic jam recipe, with kernels. We quadrupled it.
3 pounds ripe apricots
1/2 cup water
6 cups sugar
2 T lemon juice
Slice apricots in half, reserving pits. Crack pits, remove kernels, blanch them in simmering water for 20 minutes. Put the blanched kernels in a spice bag.
In a saucepan combine apricots, bag of kernels and water. Simmered covered for 20 minutes until fruit is soft. Remove from heat.
Add sugar and lemon juice to pan. Heat over medium heat until sugar is completely dissolved and then raise the heat to medium high. Boil until jam mounds on a chilled dish. Remove from heat. Remove spice bag ladle into jars and process for 10 minutes.