Apricot Jam Recipe And Canning Instructions. Step By Easy Step.

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gluten free blueberry muffins almond flourAs I currently have some time, I was surfing on the web the other day. Trying to find fresh, challenging tips, inspirational dishes that I have never tested before, to impress my loved ones with. Searching for a while yet could not find lots of interesting things. Right before I wanted to give up on it, I ran across this scrumptious and easy dessert simply by chance. It looked so delicious on its pic, that required rapid action.
It was not difficult to imagine just how it is created, how it tastes and how much my husband will like it. Actually, it is very simple to please him in terms of treats. Anyhow, I visited the site: Ambitiouskitchen and followed the simple instuctions which were accompanied by nice snap shots of the task. It really makes life much easier. I can suppose it is a slight inconvenience to take pics in the middle of baking in the kitchen as you may usually have sticky hands therefore i highly appreciate the hard work she put in to make this blogpost and recipe easily implemented.
With that in mind I'm empowered presenting my very own recipes in a similar way. Thanks for the concept.
I gluten free banana muffins almond flour had been tweaking the initial formula create it for the taste of my family. Need to say it had been an incredible success. They prized the flavour, the thickness and loved having a treat such as this in the midst of a busy week. They quite simply asked for lots more, more and more. Hence next time I am not going to make the same mistake. I'm likely to double the quantity to keep them pleased.

Apricot Jam Formula with Waterbath Canning directions
This Apricot Jam recipe yields about 5 pints. If you want to do more at a time make two single batches in two pots. Jam quality recipes don't double conveniently.
Apricot jam can be processed safely inside a Water Bath Canner
Wash your apricots.
Place a spoon in the refrigerator. (yes you'll need a cool spoon afterwards.)
The next thing is actually optional. Some people leave peels on when making apricot jam... some take it off. I remove my skins nonetheless it is not required. Everything depends on your preferred texture once the jam is done. If you wish to remove the skins it is exactly like peeling peaches. Blanch your apricots to eliminate the skins.
Dip apricots into a pot of boiling water for 2 a few minutes. I take advantage of a blancher. Then take away the apricots to a sink or bowl with cool water or ice water. This stops the cooking. Slide the skins off. In case your apricots are fine and ripe the skins will very easily side off. If they're still just a little green you may need to use a blade to help them cut the apricots in half and remove the pit.
When you have 2 quarts of apricots peeled and pitted,combine it with lemon juice and glucose in a large pot.
It sure appears like a whole lot of sugars.... uhm that's because it Will be a lot of sugars! Stir until the glucose dissolves.
Turn on heat and provide to a boil. Stirring often to prevent scorching. Cook rapidly towards the gelling stage. I'll work with a potato masher to greatly help mash up the fruit.
You can tell once the jam has reached the gelling point by firmly taking your cool spoon and scooping up a little bit of jam. The jam will great quickly. Let it cool and tilt the spoon so the jam drips off. If it is still runny just cook a bit longer. The jam should be thickened.
Another (probably less complicated) way to inform if you are jam is set is by temperature. First you will have to figure out the gelling stage for the elevation.
Determine the boiling point temperature by keeping a candy thermometer in boiling water. Add 8 levels. This is your gelling point. This means it is the point where in fact the jam will set up perfectly!
Whenever your jam has already reached this temperature it is ready. Take it off from heat.
Pour hot jam into hot jars. Keep a 1/4 inches head space. Wipe the rims clean from any stickiness. If any jam is in the rims it may interfere with the lid sealing to the jar.
Place the lids on add your screw rings and process.
above 6000 ft process 15 minutes
Please note, if you process for under ten minutes your jars should be sterilized. I don't need the added step so I elect to process for ten minutes or more. See sterilizing jars
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