Apricot Jam (3)

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healthy gluten free blueberry muffinsAs I lately have a little time, I had been browsing on the internet yesterday. Trying to find new, stirring tips, inspirational dishes that I have never tasted before, to delight my loved ones with. Hunting for a while unfortunately could not come across any interesting things. Right before I wanted to give up on it, I stumbled on this tempting and easy treat simply by accident over ambitiouskitchen. It looked so yummy on its image, it required fast actions.
It had been not so difficult to imagine how it is created, how it tastes and just how much boyfriend is going to enjoy it. Actually, it is very simple to delight him in terms of puddings. Yes, I'm a blessed one. Or maybe he is.Anyhow, I got into the webpage and simply used the comprehensive instuctions which were coupled with superb shots of the process. It really makes life much easier. I could imagine that it is a bit of a hassle to take pics in the middle of cooking in the kitchen as you may ordinarily have gross hands so I sincerely appreciate the time and effort she devote to build this post and recipe easily implemented.
Having said that I am inspired presenting my very own dishes in a similar way. Many thanks the concept.
I was tweaking the original recipe to make it for the taste of my loved ones. Need to say that it was an incredible outcome. They prized the flavor, the overall look and enjoyed getting a treat like this during a stressful week. They quite simply demanded more, a lot more. So the next time I'm not going to make the same mistake. I'm going to twin the volume .

Ok. I'm back again. Time to resume non-canine activities. I was considering which recipe to post this week and believed I'd post one that you can appreciate for a long period jam!
We took a canning course on the Culinary Institute recently. The common age group of the class was rather high - I assume canning is an old fashioned and relatively quaint pursuit. I've always been thinking about canning - even more for the unlimited gift-giving opportunities it affords than healthy Gluten free blueberry muffins for conserving out-of-season items, but haven't attempted it for concern with poisoning my gift recipients. It appears improper canning could conveniently result in botulism and result in certain death - oh my! So I took a class to understand proper methods and handling and am now cautiously positive about my ability to impart joy without harm.
I always thought canning required a lot of tools and space, but in fact you need relatively few items - at most simple level, proper canning jars and lids and a container large more than enough to fill up with enough water to protect the jars by several in .. We focused on canning high-acid foods (pH worth 4.6 or more affordable) which require warmth processing to 212 levels Fahrenheit and will therefore be processed utilizing a simple boiling drinking water canner for a specified time frame. Low acid foods must be processed at temperature ranges of 240 levels Fahrenheit to kill parasites and follow a completely different process which is more involved and had not been covered in our class. High-acid foods consist of fruits, jams, jellies, pickles, relishes, chutneys, vinegars, etc.
Canning needs precisely carrying out a strict set of directions that cannot be altered by the novice. This means adhering to the exact glucose articles and jar size specified in the recipe as both are exactly related to the processing time specified.
I recently read a great post on the procedure on Andrea's Recipe Box which I will reference in order not to do it again the same info available there.
My favorite recipe was for Apricot Jam that is my all-time favorite jam. I'm thrilled to get Ball's Blue Book of Canning (find my sidebar for an Amazon . com hyperlink) to explore more great quality recipes and ideas. Even though you don't wish to endeavor into canning, it is possible to obviously make the jam and refrigerate it for a couple weeks. If you decide to can, your jam will keep for any year inside a dark, great place.
(Makes about 4 pints)
2 quarts pitted and crushed apricots (no need to chop - large pieces will certainly reduce to a good size and offer great consistency)
2 cups dried apricots, roughly chopped
¼ glass lemon juice
2 cups granulated sugar
Combine fresh apricots, dried apricots and lemon juice in a big pot over moderate heat. Gradually mix in sugars and increase heat to high, stirring regularly until solid. Ladle scorching apricot jam into hot jars, leaving ¼ inches headspace. Remove air bubbles, modify lids and process a quarter-hour in boiling drinking water canner.
Published by Sabra
Pleased you and yopur dishes are back again. The apricot jam noises delicious and your image of it is outstanding. Your recipe doesn't look like too difficult therefore i may give it a try. But I have a issue. Could Splenda be substituted for the sugar for those of us who have to maintain a careful vision on the quantity of sugar we consume? Thanks.
You can definitely swap in splenda unless you anticipate canning. I'd not dare claim that you could safely do that if you do. You need to check among the USDA sites: or or with your local COOP for suggestions.
Cooking (and eating) is a passion. I love to discover new techniques and dishes. I really like tackling a new recipe. I love food preparation for others. I've a deep interest all things meals: the chemistry and procedure for cooking, the art of display, and the overall aesthetics of a meal.
What started like a interest for cooking, as a result, has also blossomed into a deep interest in exploring the visual art of meals via food photography (after all, we eat with this eyes first).

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