Apricot Jam (2)

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As I most recently have a little time, I had been looking on the web last week. In search of fresh, fascinating tips, inspiring meals that We have never used before, to astonish my loved ones with. Looking for a long time yet could not find too many almond flour chocolate torte interesting things. Just before I wanted to give up on it, I found this scrumptious and simple treat by chance at ambitiouskitchen. The dessert seemed so yummy on its pic, that called for rapid actions.
It was easy to imagine just how it is made, how it tastes and how much my hubby will probably want it. Mind you, it is very easy to please him in terms of treats. Yes, I am a lucky one. Or maybe he is.Anyhow, I visited the site and used the simple instuctions that have been accompanied by great pics of the method. It really makes life quite easy. I can imagine that it's a bit of a effort to shoot pics down the middle of cooking in the kitchen as you usually have gross hands thus i pretty appreciate the time and energy she placed in to make this blogpost and recipe easily followed.
That being said I am inspired presenting my own, personal recipes in a similar way. Appreciate your the idea.
I was tweaking the initial recipe create it for the taste of my family. I must mention it had been an awesome success. They prized the taste, the consistency and enjoyed getting a treat such as this in the middle of a hectic workweek. They ultimately asked for more, a lot more. Hence next time I am not going to make the same mistake. I am going to multiply the amount .

strawberry banana smoothie healthyApricots, the queen of stone fruits with their intense, tangy yet contrastingly sweet luscious flavour, produce a really magnificent jam. There's excitement inside our household because the apricot period approaches. Born out of the cold of winter, planting season buds, coaxed by the warmth from the changing season, create delicate blossoms that are magically transformed into fantastic eggs" filled with an intense golden orange nectar This basic recipe creates an complete flavoured apricot jam that will become a home favourite.
Preparation period: 30 minutes
Cooking time: 1.5 hrs
Ingredient list
900 g white sugar
With a little paring knife, cut the apricots in half and remove the stone. Remove any stem or discoloured region where the fruit stem was mounted on the apricot.
Cut each half into half again and then diagonally so you have got small - medium chunks of fruit. Refer the records section below on fruit size.
In a big saucepan add water, sugar, lemon juice and apricots.
Mix constantly over gentle heat until all of the glucose has dissolved. As the apricots soften a thick juicy blend with pieces of fruits will result.
Increase the warmth and provide the mix quickly to the boil and cook for approximately 10-15 a few minutes or before jam is thick and reaches setting point
Using a steel spoon remove any scum occasionally.
Take away the jam from the heat and invite to amazing slightly.
Utilizing a funnel to pour into warm dry sterilised screw cover sealable bottles, fill to approximately 2.5cm (I inch) from the top from the container and seal making use of your preferred method.
Label and store in a cool dark place in your kitchen or pantry.
Allow the jam to mature for at least 2 weeks before eating.
Select ripe clean fruit. Usually do not make use of overripe rather than use mouldy fruit as this will produce a poor quality jam.
Apricots possess a moderate level in acidity and pectin. The addition of some lemon juice will facilitate the setting from the jam.
The amount of times you need to slice the apricots will depend on its size and the ultimate texture of jam you prefer. If the pieces are too little, during the cooking process the fruits is will split up and create more of a puree texture. Larger items will create a jam with wonderful apricot pieces surrounded by way of a luscious syrupy mix.
High temperature gently and slowly cook before glucose has completely dissolved before boiling otherwise the fruit skin will toughen as well as the sugar might crystallise.
Once the sugar has dissolved and the fruits is soft, boil rapidly before jam reaches its setting point.
Stir occasionally to prevent the jam from sticking on underneath of the container. But not too often as this will lower the heat range and delays achieving the setting point.
Rapid boiling before setting point is certainly reached point helps to preserve the new fruit flavour. Long slow simmering of the jam affects the color and reduces the flavour from the jam.

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