I've been very busy this summer between traveling, gardening, and processing & preserving food. I'm going to try and post about what I've been up to. I took pictures with the blog in mind, but didn't have time to blog!
Today I'll tell you about apricot jam.
I picked up a 25 pound box of apricots on a Tuesday and they sat out in the warm and heat on my kitchen counter until Saturday. I meant to make jam or something much earlier, but I've never had apricots before and I just procrastinated because I wasn't sure what to do. If it's a new project I have a hard time jumping in.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_cxLcvVo9vzUfIelYmJzKDmnS3qFQUUE9aB9Q9xehyphenhyphenjU-0jQtxLGqD-P5zBUMSnwVBGOWpXC5UoQlETsAg0moX4UI4NhKnmqI3ZuRksp1CPFTupgEuW9cW8lOtdH7vlA8xvT5u9GzgsAU/s320/P1010425.JPG) |
The apricots were super-mushy by the time I got to them. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZIUKMxCxLcJfUEaanRA-mIyP2lZx2t2L7CTqk-Fnz7YxSoqE-DTiRwtesy871niQ1CZTinTB9qW-4Pb0xuZ6IInAtR8WjEAk1Ulcty8v_XVW34UAJyo4xnG9n5i-XJ53tzvEEGuks6GR_/s320/P1010426.JPG) |
Some even had mold spots, but I cut those bits off and figured since it
was going to be boiled at very hot temperatures any lingering mold would
be eradicated. I don't want to risk sealing any bacteria in my canning
jars |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNO415hgyK5YWbvuXezfkY6drRM-0bTKx-AJ-_oYPwwh0C5yfNfCfaCXnkrIEJdF_4XDJ1hhs36qJWhJfgIJvV1JNty3yYhZ03QYXKDT18QKCL2KkxwTFORfk9D7q83NCDZgkTkNawpdui/s320/P1010427.JPG) |
I chopped them into small pieces. This is two chopped apricots. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlZo6aDmDE42lFgFHIE14VlFq9BNCKnAFKk9OA4BRTOrQIKHyto7inKcoZ4XcKGmobzwuOm21mnlky0iIpZYeCPZrKcGRbzsaxZZmhgmc43Ehh2um-0gwv9X6ESSeqzKriZhMz_tnmFTx_/s320/P1010429.JPG) |
I put 6 cups of chopped apricots into a big pot. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxpOs3441K6B6EJedC6qsUqYB_k049k4DKozODXDeqaeAnQXiu7ckrEEV5LvzbAaPKds_BSIkKUTkok9y6yu7iXr4CJaJRD9zCkKzp_6d2ixMidLSujk7nS5KC2BXzHrLiFRAexbUGZvqf/s320/P1010430.JPG) |
I added several tablespoons of lemon juice and turned on the heat. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWTezWQbpbdmDWOu4AiSjlMFjNgXclsOUWXZen1C-U-SmRDBBMvX-kbLkaGkMY5_zhV9fW6H6dS-dEXfgQQ3pE_Gqz9tRxfVK8kTczYRAjvhA6DVZkv_fDUOOaANr1qBgO6BzHzO4s5kwj/s320/P1010431.JPG) |
I put in one package of pectin, half cup of sugar, and half cup of water for this first heating. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha40YQP9NAtk0BHECNgrjn7rkPm5G0RA7I7W97EI8nROXoe7FeGyrLfXQQxVIFdVW9KGGXamHCKInV1UuW1uY2kFbyyFZ4FcKi1mFUsqR1Vf7LL_kyT8XoHqMZ0PBDxNYBd88ncZUTnwP8/s320/P1010436.JPG) |
When it boiled hard enough that I couldn't stir out the bubbles I added 2 and 1/2 more cups of sugar and let it boil again. I checked for texture by scooping out a spoonful onto the cutting board. When it cooled I just touched my finger to it to see how thick it was. When it seemed about right for jam, I filled my hot jars. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmyO0QjhxuJ5e7IG89BzjJzJ5x5JEx7VioxuQzOrX_2BwMK87XAI7q8AbvAGz9PUKMF2ryHvb4lYw_7bxHVsVVnXLHDi36AePHCSenWJpONpTX8oXY6RkW5IQnL7vZD8izAo2uwNGYmy8c/s320/P1010438.JPG) |
You can see how soft these apricots are. Some of them have flat spots where the other apricots rested on them. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLQYAhyg9fNNY6kMmoWHeahkUDPYzQs-mHeyFjn49S-B-xtOlL5an_b31_N_bHRKFoNMTUbm2uQjkvZS72HTyiELLYlux7tvYnyu1bMaR661SMnmIZk2EfyCDbjws86iHAlURFrKIwhkE1/s320/P1010441.JPG) |
Here are my jars of apricot jam. I made some pints for my own use in recipes and the 1 cup size are to give away as gifts. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKlVZddsi12rmL2XNwDR1mjf44e5H75wFbVdgf-HYC9v95ePsjyDsR1xb0H-ZXzmOpblmd15kOlqGU6YOu2FR7wTvo-0_arvsdd7nkoY4Bap8C0MEU2XQYh3nrBSTI85UBqGAigNc-8Z79/s320/P1010440.JPG) |
I also saved 20 cups of chopped apricots in the freezer. I'm hoping to try fruit leather in the next few weeks using this. |
This was pretty easy jam since the apricots didn't need to be peeled and were so very easy to pit and chop since they were so soft.
Katie
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