I AM THAT FOOL
Jun. 9th, 2025 10:40 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Foolproof Apricot Jam.
"Apricots are one of the best fruits to make jam with thanks to their natural acidity and fragrance. Plus, you don't have to peel them."
4.5 lbs ripe or slightly underripe fruit
2 cups sugar
1/2 cup fresh lemon juice
Place fruit in a large non-reactive container. Add sugar and lemon juice; no need to stir. Cover and refrigerate overnight or up to 24 hours to macerate.
Transfer fruit and liquid to a wide-bottomed, high-sided pan and set over high heat. Bring to a gentle simmer and cook until fruit has softened but is still holding its shape, 10-15 minutes. Remove pan from heat. Use a slotted spoon or a colander fitted over a large bowl to separate fruit solids from syrup. You should have about 3 cups fruit and 4 cups syrup.
Return syrup to pan and bring to a strong simmer over high heat. Continue simmering until foaming subsides, 10-15 minutes. Use a candy thermometer to test the temperature; for firm jam, it will be about 220°. Return cooked fruit to pan and continue to cook over high heat, stirring to prevent fruit from sticking, until the jam is bubbling intensley and begins to "jump" out of the pan, 10-20 minutes more. The sound of the bubbles will shift from snapping to hand-clapping applause.
Check the jam to judge how well it has set using the plate test. Jar up into sterilized jars. Yield: 2-4 pints. (It says two, I got 3.5)
What worked: I have not had great success getting my apricot jam to the ideal the last few times. Either it was overcooked to set properly, or it was undercooked and runny. This recipe was on the runny side (see next) but at least it kept its fresh, bright color and flavor - which is more important to us than the texture being perfectly set. This jam tastes like summer.
What didn't: I couldn't get the syrup to 220°. This is probably the main reason why the jam is a bit shloopy. (The other being that I used fruit on the over-ripe side.)
This recipe is more work, but it did keep some fruit pieces more attractively so that was good. I used a slotted spoon but should have poured through a strainer. (I didn't want to dirty two more dishes.)
Will I make it again? Yes, because we love apricot jam. However I might just use this recipe and add pectin. According to my jam spreadsheet I probably don't need to make any more this year though.
"Apricots are one of the best fruits to make jam with thanks to their natural acidity and fragrance. Plus, you don't have to peel them."
4.5 lbs ripe or slightly underripe fruit
2 cups sugar
1/2 cup fresh lemon juice
Place fruit in a large non-reactive container. Add sugar and lemon juice; no need to stir. Cover and refrigerate overnight or up to 24 hours to macerate.
Transfer fruit and liquid to a wide-bottomed, high-sided pan and set over high heat. Bring to a gentle simmer and cook until fruit has softened but is still holding its shape, 10-15 minutes. Remove pan from heat. Use a slotted spoon or a colander fitted over a large bowl to separate fruit solids from syrup. You should have about 3 cups fruit and 4 cups syrup.
Return syrup to pan and bring to a strong simmer over high heat. Continue simmering until foaming subsides, 10-15 minutes. Use a candy thermometer to test the temperature; for firm jam, it will be about 220°. Return cooked fruit to pan and continue to cook over high heat, stirring to prevent fruit from sticking, until the jam is bubbling intensley and begins to "jump" out of the pan, 10-20 minutes more. The sound of the bubbles will shift from snapping to hand-clapping applause.
Check the jam to judge how well it has set using the plate test. Jar up into sterilized jars. Yield: 2-4 pints. (It says two, I got 3.5)
What worked: I have not had great success getting my apricot jam to the ideal the last few times. Either it was overcooked to set properly, or it was undercooked and runny. This recipe was on the runny side (see next) but at least it kept its fresh, bright color and flavor - which is more important to us than the texture being perfectly set. This jam tastes like summer.
What didn't: I couldn't get the syrup to 220°. This is probably the main reason why the jam is a bit shloopy. (The other being that I used fruit on the over-ripe side.)
This recipe is more work, but it did keep some fruit pieces more attractively so that was good. I used a slotted spoon but should have poured through a strainer. (I didn't want to dirty two more dishes.)
Will I make it again? Yes, because we love apricot jam. However I might just use this recipe and add pectin. According to my jam spreadsheet I probably don't need to make any more this year though.
