Apricot Jam (3)

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As I currently have a little time, I had been searching on the web the other day. Attempting to find new, interesting tips, inspirational recipes that We have never tested before, to treat my loved ones with. Looking for a long time unfortunately couldn't come across too many interesting things. Right before I wanted to give up on it, I ran across this yummy and simple dessert simply by chance. It seemed so yummy on its image, that required immediate action.
It absolutely was easy to imagine just how it's made, its taste and just how much my husband is going to love it. Actually, it is very easy to keep happy the man in terms of cakes. Anyways, I got into the site: Ambitiouskitchen and simply used the detailed instuctions which were accompanied by superb graphics of the task. It really makes life much simpler. I could suppose it is a slight inconvenience to take photographs down the middle of cooking in the kitchen as you will often have gross hands therefore i pretty appreciate the commitment she placed in for making this post .
Having said that I'm encouraged presenting my personal recipes similarly. Many thanks the thought.
I was fine tuning the initial formula create it for the taste of my family. I must mention it was a terrific outcome. They loved the taste, the thickness and loved having a sweet such as this in the midst of a busy workweek. They basically demanded even more, more and more. So next time I'm not going to commit the same miscalculation. I am going to multiply the volume .

plain cheesecake recipe no bakeOk. I'm back. Time to job application non-canine activities. I had been considering which recipe to create this week and thought I'd post one that you can enjoy for a long period jam!
I actually took a canning class in the Culinary Institute recently. The common age of the course was rather high - I guess canning can be an traditional and relatively quaint pursuit. I have always been interested in canning - even more for the unlimited gift-giving possibilities it affords than for protecting out-of-season items, but haven't attempted it for concern with poisoning my present recipients. It appears improper canning could very easily bring about botulism and result in certain loss of life - oh my! THEREFORE I had taken 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 equipment and space, but in fact you will need relatively few items - at the most simple level, proper canning jars and lids along with a pot large more than enough to fill up with enough water to protect the jars by several inches. We focused on canning high-acid foods (pH value 4.6 or lower) which require high temperature processing to 212 levels Fahrenheit and can therefore be processed utilizing a simple boiling drinking water canner to get a specified period of time. Low acidity foods should be processed at temps of 240 levels Fahrenheit to ruin harmful bacteria and follow a completely different process that 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 requires precisely following a strict group of directions that can't be altered with the novice. This means sticking with the exact sugars content and jar size given in the formula as both are specifically linked to the processing time specified.
I recently read an excellent post on the process on Andrea's Formula Box which I will reference in order not to do it again the same info available there.
My favorite formula was for Apricot Jam that is my all-time favorite jam. I'm excited to buy Ball's Blue Reserve of Canning (observe my sidebar for an Amazon link) to explore even more great meals and ideas. Even if you don't wish to venture into canning, it is possible to certainly make the jam and refrigerate it for a few weeks. If you decide to can, your jam will keep for any year in a dark, cool place.
(Makes about 4 pints)
2 quarts pitted and crushed apricots (you don't need to chop - large pieces will certainly reduce to a nice size and provide great consistency)
2 mugs dried apricots, roughly chopped
¼ cup lemon juice
2 cups granulated sugar
Combine clean apricots, dried apricots and lemon juice in a big pot over moderate heat. Gradually stir in sugar and increase temperature to high, stirring often until dense. Ladle hot apricot jam into sizzling hot jars, leaving ¼ inch headspace. Remove atmosphere bubbles, adjust lids and procedure a quarter-hour in boiling drinking water canner.
Posted by Sabra
Glad you and yopur dishes are back. The apricot jam sounds delicious and your picture of it really is superb. Your formula doesn't appear to be too difficult therefore i may give it a go. But I've a query. Could Splenda be substituted for the sugars for those of us who have to help keep a careful eyes on the quantity of sugar we eat? Thanks.
You could definitely swap in splenda unless you anticipate canning. I would not dare suggest that you could properly do that if you do. You need to check among the USDA sites: or or together with your local COOP for recommendations.
Cooking (and taking in) is really a passion. I love to discover new methods and dishes. I really like tackling a fresh no bake cheesecake recipe. I really like cooking food for others. I have a deep curiosity all things food: the chemistry and process of cooking, the art of demonstration, and the overall aesthetics of meals.
What started being a passion for cooking, therefore, in addition has blossomed into a deep fascination with exploring the visual art of meals via food pictures (after all, we eat with this eyes first).

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