With strawberries coming to an end, the hardcore jammers of the world can now focus on another great preserve fruit: Apricots.
We are smart cats here at Paynter’s and each year we try our best to try fresh combo’s and additions to the traditional jams we all was raised with.
Wether you’re looking to add spice to that conserve cupboard, or preserve it old college, we’ve got the goods for you. You can come and find your own, purchase fresh, or search through the mere seconds (my own fav) for some reduced and riper fruits.
Curious? Need answers? Call us!
Here is a great starter recipe that will obtain those juices moving:
Paynter’s Apricot Heaven
To start you’ll need the usual jamming accompaniments: Mason jars, sugars, fruit, lemon or lime juice, a large pot, and an over-all understanding of sanitary jamming techniques.
The Basic Ingredients:
6 cups of sugar
1/4 cup of lemon juice
Now, that is pretty much all you have to to be successful. If, at this time, you’re stating to yourself, “You know what? I can take this further” than continue reading:
Interesting Accompaniments:
-Cinnamon (To taste, some enjoy it spicy) -Vanilla (bean or liquid) -Raisins (I usually add raisins and cinnamon) -1 tsp of Kirsch (a fun liquor) -Brandy – Calvados
Now, additions are just that or vegetarian cauliflower risotto more to the originator. You can include what flavors you need and how much you would like. My guidance: start decrease and taste test. You can always add more, but can’t eliminate.
When making your jam remember the ice box trick! Take a tablespoon of jam, scooping it onto a dish. Place the plate in the refrigerator and see if it congeals very well before canning.
1. Sterilize jars by boiling or in the oven.
2. You’ll need 5 pint jars or 10 half pint jars
3. Combine Apricots in pot and cook on med; once liquid like add fifty percent the glucose and allow jam simmer for one hour on very low. This will focus your jam which means you don’t need to use pectin.
4. Add the rest of the sugar and provide to a moving boil stirring constantly, bring temperature down and do freezer test.
5. Bring jam back again to a boil, stirring the whole time.
6. Remove from warmth and will AWAY!
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This blog is right for me personally. I like cooking and everything that is connected with cuisine.
This is a topic that is near to my heart… Thank you! Where are your contact details though?
When I was 10 season old so I go to school with Apricot jam in my own lunch box along with slice.
That’s really interesting post and apricot in the pot looks yummy.
Thanks for posting Interesting Accompaniments. Great Post!
To start you’ll need the usual jamming accompaniments: Mason jars, glucose, fruit, lemon or lime juice, a large pot, and a general knowledge of sanitary jamming techniques.
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We hope you send us your favorite recipes so we can bake/make em’, and when they pass the check post em’