Apricot Elderflower Jam

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floating island cakeAs I most recently have a little time, I was surfing on the web last week. Looking for new, fascinating tips, inspiring recipes that We have never tried before, to impress my loved ones with. Searching for quite some time unfortunately couldn't come across any interesting things. Just before I thought to give up on it, I ran across this yummy and simple dessert by chance. The dessert seemed so delicious on its pic, that called for prompt action.
It had been not difficult to imagine How To Make Floating Island Dessert it's created, its taste and how much my husband will want it. Mind you, it is rather easy to impress him when it comes to desserts. Anyhow, I got into the site: Ambitiouskitchen and followed the simple instuctions which were coupled with superb images of the process. It just makes life much easier. I can imagine that it's a slight effort to shoot snap shots in the midst of baking in the kitchen as you normally have sticky hands thus i really appreciate the commitment she placed in to make this post .
With that in mind I am empowered presenting my very own dishes in the same way. Many thanks for the concept.
I had been tweaking the initial mixture to make it for the taste of my loved ones. Need to tell you that it was an incredible outcome. They enjoyed the flavor, the structure and loved having a sweet like this during a busy week. They basically demanded even more, more and more. So the next occasion I'm not going to commit the same mistake. I'm gonna twin the amount .

Apricot Elderflower Jam
Every time I produce jam , I'm always surprised at how tasty as it happens. As I mix the container of bubbling fruit and sugar, I always think to myself, Is usually this going to be too nice? Or too one-dimensional?" But I've discovered a few methods to achieve good balance and flavor. The foremost is to make use of lemon or lime to balance out the sweetness. Once your jam has already reached a desired regularity, taste for sweetness. Mix in a few citrus juice before you reach that perfect sweet-tart stability. It's so easy! Next, add depth of flavor having a liqueur. If you are producing raspberry jam, then add Chambord. Blueberry jam? Try Limoncello. Or pair Art in the Age Rhubarb Liqueur having a batch of strawberry jam. Just one to two 2 tablespoons of liqueur will then add major flavor towards the jam.
With this Apricot Elderflower Jam, I've mixed beautifully ripe apricots with fragrant St. Germain, an elderflower liqueur. Both apricots and liqueur possess floral notes, and the relationship of the two is nothing lacking heaven. Seriously. After my first flavor, I gasped and exclaimed, OMG." Get this to jam right now while apricots are still in time of year. St. Germain is usually a little within the pricey part, but I assurance you will enjoy every last drop (especially mixed with champagne!). Continue reading for the recipe.
I used a particular variety of apricot because of this formula called Crimson Velvet. I understand that sounds a little like a remove golf club, but I assure you that they are unbelievably tasty. In the event that you live in the San Diego area, you can get them at this time at Specialty Make If you can't see them locally, you can certainly make use of regular apricots. Just make sure they are ripe.
As the jam cooks, its color transforms from yellow-gold to blushing crimson. It's really quite remarkable. Like a sun setting on the Pacific ocean.
5.0 from 1 reviews
1 tablespoon freshly squeezed lemon juice, plus much more to taste
1 tablespoon St. Germain liqueur, plus much more to taste
Set 2 little plates within the refrigerator. These will be used later to test consistency.
Place the halved apricots and drinking water in a big, heavy-bottomed container over medium warmth. Bring mixture to some boil, cover, and reduce high temperature to low. Make the apricots until tender (timing depends on how soft they are at the beginning).
Take away the lid and add the sugars, stirring to mix. Increase temperature to medium and allow mixture violently bubble up. Eventually the bubbles will start to rise with them a white foam. Skim off any foam that goes up to the very best. Once you have skimmed all foam, reduce temperature to medium-low, and cook until the combination thickens and decreases. Be sure to stir frequently to keep the bottom from burning.
To check the consistency of your jam, take among the plates in the freezer, and spoon a small amount within the dish. Return the dish towards the refrigerator, and wait around 2 minutes. Push the chilled jam with your finger. If it starts to pile up on itself, it's completed. If it appears too thin, make the jam for 5 to 10 minutes more, and test again. This whole process required me about 35 mins.
Once you have achieved the required regularity, take the jam off heat. Stir in lemon juice and St. Germain liqueur. Add extra citrus juice and liqueur to flavor. I sprinkled in a little more lemon juice and another splash of liqueur.
Transfer jam to a large, clean container (or several little containers), cover tightly, and let cool to room temperature. Store within the refrigerator for 1 year.
St. Germain liqueur rocks !. I remember you explained awhile ago that you bought some once i experienced a Frangelico post go out. And right now…I understand why. Needless to say with champagne is excellent, too.
There's this fresh cookbook I acquired called Food preparation with Flowers? (sorry I think that's the name..lol) anyway, it's AMAZING on the subject of all the ways to make use of flowers and vegetation in cooking. Things such as dandelion cookies and just some crazy (but fabulous) recipes.
Your jam in spectacular. I really like apricots!
Congratulations superb recipes and beautiful pictures. For sure this isn't my last visit ðŸ‚

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