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Steve2 in LA

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


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Joined: Feb 7, 2006

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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
2 Tbsp FRESHLY SQUEEZED LEMON JUICE
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.


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