Wednesday, August 18, 2010

Apricot Jam

I am not the biggest apricot fan, but I had to do something with the 15 we got from our last CSA pickup.... so, I took my first attempt at jam. The hardest part is knowing when it is done cooking to the "jelling point". I pulled mine a bit early, and the jam is not super thick, but not watery, either. Probably should have let it go more like 50-60 minutes. I will continue to perfect the jelling method, and keep you posted..... but flavor-wise, this bad boy was the type of jam I've only dreamed of- sweet and tart, citrusy and summery, like a mouthful of sunshine!

apricots- halve and remove pit
3/4 cup sugar, more to taste
juice of 1 lime
splash honey
splash orange juice
pinch salt

Bring ingredients to a continuous boil. Stir frequently, and taste and adjust flavors. Skim off foam. Test for doneness by dipping a metal spoon in and seeing if liquid slowly drips from tip. It took me about 40 minutes to an hour for a smallish batch- give or take. Pour into a jam jar, allow to cool uncovered at room temperature and then refrigerate!

No comments:

Post a Comment