Apricot Jam (3)

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floating island cakeAs I lately have some time, I had been surfing on the web the other day. Trying to find new, exciting tips, inspiring dishes that We have never tasted before, to amaze my family with. Looking for a long time yet could not discover too many interesting stuff. Right before I wanted to give up on it, I stumbled on this tempting and easy treat by chance. It looked so fabulous on its pic, it required instant actions.
It was simple enough to imagine just How To Make Floating Island Cake it's created, how it tastes and just how much my husband will want it. Mind you, it is extremely easy to delight him in terms of cakes. Anyway, I visited the website: Ambitiouskitchen and simply used the simple instuctions that had been accompanied by wonderful photos of the process. It really makes life less difficult. I can suppose it's a slight hassle to shoot pics in the midst of baking in the kitchen as you may normally have sticky hands so that i pretty appreciate the time and energy she devote to build this blogpost and recipe conveniently followed.
That being said I'm encouraged presenting my own recipe in a similar way. Thanks for the idea.
I was fine tuning the initial mixture to make it for the taste of my family. I can tell you that it was a great outcome. They prized the flavour, the consistency and enjoyed having a delicacy such as this during a lively week. They ultimately requested lots more, more and more. Hence the next occasion I'm not going to commit the same miscalculation. I am gonna twin the amount .

Ok. I'm back again. Time to continue non-canine activities. I used to be thinking about which recipe to post this week and thought I'd post one that you can appreciate for a long period jam!
We took a canning class on the Culinary Institute recently. The common age of the course was rather high - I guess canning can be an traditional and somewhat quaint pursuit. I have always been thinking about canning - more for the endless gift-giving opportunities it affords than for conserving out-of-season products, but haven't tried it for concern with poisoning my present recipients. It appears incorrect canning could very easily bring about botulism and lead to certain loss of life - oh my! So I required a class to learn proper methods and handling and am right now cautiously optimistic about my capability to impart pleasure without harm.
I always thought canning required a whole lot of devices and space, but actually you will need relatively few items - at the most basic level, proper canning jars and lids along with a container large more than enough to fill with enough water to hide the jars by several ins. We focused on canning high-acid foods (pH worth 4.6 or smaller) which require temperature handling to 212 degrees Fahrenheit and will therefore be processed using a simple boiling water canner for the specified period of time. Low acidity foods should be prepared at temperature ranges of 240 degrees Fahrenheit to eliminate harmful bacteria and follow a completely different process that is even more involved and had not been covered in our course. High-acid foods consist of fruits, jams, jellies, pickles, relishes, chutneys, vinegars, etc.
Canning requires precisely following a strict set of directions that can't be altered from the novice. This means adhering to the exact sugars articles and jar size specified in the formula as both are exactly linked to the processing time specified.
I recently read a great post on the process on Andrea's Formula Box that i will reference in order not to do it again the same details available there.
My favorite recipe was for Apricot Jam that is my all-time preferred jam. I'm excited to get Ball's Blue Reserve of Canning (find my sidebar for an Amazon . com link) to explore more great formulas and ideas. Even if you don't want to business into canning, it is possible to certainly make the jam and refrigerate it for a few weeks. If you opt to can, your jam could keep to get a year in a dark, awesome place.
(Makes about 4 pints)
2 quarts pitted and crushed apricots (you don't need to chop - huge pieces will reduce to a nice size and provide great consistency)
2 cups dried apricots, roughly chopped
¼ glass lemon juice
2 mugs granulated sugar
Combine new apricots, dried apricots and lemon juice in a big pot over medium heat. Gradually mix in sugars and increase heat to high, stirring regularly until heavy. Ladle hot apricot jam into warm jars, leaving ¼ in . headspace. Remove air bubbles, adjust lids and process 15 minutes in boiling water canner.
Posted by Sabra
Happy you and yopur quality recipes are back again. The apricot jam noises delicious as well as your image of it really is outstanding. Your recipe doesn't look like too difficult so I can provide it a try. But I've a question. Could Splenda end up being substituted for the glucose for those people who have to maintain a careful eye on the quantity of sugar we eat? Thanks.
You can definitely swap in splenda if you don't plan on canning. I would not dare claim that you could properly do that should you choose. You should check one of the USDA sites: or or with your local COOP for guidelines.
Cooking (and eating) is a passion. I enjoy discover new methods and dishes. I really like tackling a fresh recipe. I really like food preparation for others. I've a deep interest all things food: the chemistry and procedure for cooking, the art of demonstration, and the entire aesthetics of a meal.
What started like a passion for cooking, consequently, has also blossomed right into a deep interest in exploring the visual art of meals via food photography (in the end, we eat with our eyes first).

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