This is one of the earliest recipes I ever posted. I worked on apricot jam in June 2015 & posted it – later – in August for the β-version of my food blog.
Now – after some re-working & re-engineering of the food blog – I’ll re-start with an adapted version – although it isn’t jam season at all!
I wrote about home-made jam production only some days earlier when introducing strawberry jam. My 2nd jam adventure this summer was apricot jam.
I used a similar approach as for strawberry jam & did it twice:
- classic apricot jam
- light apricot jam.
…and here comes the process:
I started with wonderful French apricots. Cleaning the fruit is a rather quick affair – there is no need to deal with the skins. Just cut them in halves & remove the pit. Weighing is also a simple task… However, if you put the apricot halves in the pot together with the correct amount of sugar – then you’ll have to wait rather long until there is enough juice to start cooking the jam.
What to do? We don’t have so much time to waste to wait some hours for any progress…
The solution is to start with some “fluid” – in this case either apple juice or simply water – & crush half of the fruit.
Attention: Don’t forget to weigh the fruit together with the water or apple juice!
At once you’ll get enough “juice” to start cooking & the remaining half of the unprocessed fruit will care for some nice bits in the jam.
Mixing with sugar looks a little strange, but later on you’ll see the bits & the vanilla pods in the boiling pot.
The following recipe gives you the details:
I produced 2 types of jam:
- the classic apricot jam (1:1 ratio) to be used for sales & desserts
- the light version (2:1 ratio) for breakfast rolls & toast.
The 2 vanilla pods brought enough aroma for both jam cooking sessions.
Totally I was occupied for about 1,5 h; I got 7 big (340 gr) jars & 4 small (250 gr) jars. I stored them away & will let you know when using the jam in any recipes.
The Businesswoman with too many office hours thinks
As I said concerning strawberry jam: it’ll be some work to be done, but the result will be enough for a year! Let’s try it!