Some cosmetic changes in preparation for larger site changes in the works.

Steve2 in LA

Did you want a peach or an apricot preserve recipe? Here's the apricot.

Veteran Member
2893 posts
Joined: Feb 7, 2006


Posted to Thread #22450 at 7:14 pm on Jul 11, 2012

The following recipe for apricots is the one I use for the apricot-serrano but I add 3 or 4 stemmed, seeded and minced fresh serrano chiles to the fruit as it macerates.

Classic Apricot Jam
From Saving the Season. Yields about 3 pints.

3 ½ lbs APRICOTS
3 cups SUGAR

Pit and quarter the apricots. Put them in a non-reactive mixing bowl with the sugar and lemon juice. Stir well to combine, then set aside to macerate for 30 minutes.

Pour the fruit-sugar mixture into a wide preserving pan and bring to a boil over high heat. Stirring constantly, cook at a full boil until the jam thickens, about 15 to 20 minutes depending on the size of your pot and the strength of your stove's flame. (A very broad pot on a strong flame will reduce faster because the large surface area allows water to evaporate more quickly—cooking fruit into jam is simply a matter of boiling off excess water and concentrating sugars.) Test for doneness by spooning a bit of hot jam onto a chilled saucer. Place the saucer in the freezer for 1 minute. When it's cool, push your finger through the jam, which should cling to the plate with a luscious, thick consistency. Don't worry about trying to get a firm gel set. I think apricot jam is best when it mounds in a spoon but drips through the tines of a fork.

Ladle the hot jam into prepared half-pint jars, leaving ¼” headspace. (Prepared means washed, dried and warmed in a 200°F oven.) Seal the jars and process in a boiling-water bath for 10 minutes. (Start timing only after the water in the canner has returned to a full boil.) Allow the jars to cool on the counter overnight.

Do not meddle in the affairs of dragons, for you are crunchy and taste good with ketchup.

Other messages in this thread: