I should note that I like my jam on

I should note that I like my jam on the tart side. The amount of sugar shown is based on how much apricot puree I got from this particular batch of apricots. Because fruit doesn’t grow in standardized quantities (at least the fruit I want to eat) my general rule is to use three-quarters of the amount of sugar per one-part apricot puree. So if you use more, or less, apricots, simply use for each cup of puree, by volume, three-quarters cup of sugar.

Apricots become quite tangy once cooked, so you’ll find this is not very sweet. I don’t recommend using less sugar, since it may not jell correctly. A bit of lemon juice added at the end provides additional balance, and Europeans often crack a few apricot kernels open and add one to each jar before pouring in the jam, which isn’t meant to be eaten, but gives the jam a subtle, bitter almond-like flavor.

2 1/4 pounds (1kg) fresh apricots
1/4 cup (60ml) water
3 cups (600g) sugar
1 teaspoon freshly squeezed lemon juice
optional: 1 teaspoon kirsch
1. Cut the apricots in half and extract the pits. If you wish, crack a few open and put a kernel in each jam jar you plan to fill.

2. Place the apricots in a stockpot or Dutch oven, and add the water. Cover the pot and cook, stirring frequently, until the apricots are tender and cooked through.

3. Put a small plate in the freezer.

4. Add the sugar to the apricots and cook, uncovered, skimming off any foam that rises to the surface. As the mixture thickens and reduces, stir frequently to make sure the jam isn’t burning on the bottom.

5. When the jam looks thick and is looks slightly-jelled, turn off the heat and put a small amount of jam on the chilled plate. Put back in the freezer for a few minutes, then do the nudge test: If the jam mounds and wrinkles (as shown in the photo), it’s done. If not, continue to cook, then re-test the jam until it reaches that consistency.

(You can use a candy thermometer if you wish. The finished jam will be about 220ºF, 104ºC.)

6. Once done, stir in the lemon juice and kirsch, if using, and ladle the jam into clean jars. Cover tightly and let cool to room temperature. Once cool, refrigerate until ready to use.

Storage: I find this jam will keep up to one year if refrigerated. If you wish to can it for long-term preservation, you can refer to the USDA Canning Guidelines for techniques.

Kết quả (Anh) 1:

I should note that I like my jam on the tart side. The amount of sugar shown is based on how much apricot puree I got from this particular batch of rice. Because fruit doesn't grow in standardized quantities (at least the fruit I want to eat) my general rule is to use three-quarters of the amount of sugar per one-part apricot puree. So if you use more, or less, rice, simply use for each cup of puree, by volume, three-quarters cups of sugar.Rice, become quite tangy once cooked, so you'll find this is not very sweet. I don't recommend using less sugar, since it may not jell correctly. A bit of lemon juice added at the end provides additional balance, and Europeans often crack a few apricot kernels open and add one to each jar before pouring in the jam, which isn't meant to be eaten, but gives the jam a subtle, bitter almond-like flavor.2 1/4 pounds (1 kg) fresh rice1/4 cup (60 ml) water3 cups (600 g) sugar1 teaspoon freshly squeezed lemon juiceOptional: 1 teaspoon kirsch1. Cut the rice in half and extract the pits. If you wish, crack a few open and put a kernel in each jam jar you plan to fill.2. Place the rice in a stockpot or Dutch oven, and add the water. Cover the pot and cook, stirring frequently, until the rice are tender and cooked through.3. Put a small plate in the freezer.4. Add the sugar to the rice, and cook, uncovered, skimming off any foam that rises to the surface. As the mixture thickens and reduces, stir frequently to make sure the jam isn't burning on the bottom.5. When the jam looks thick and is looks slightly-jelled, turn off the heat and put a small amount of jam on the chilled plate. Put back in the freezer for a few minutes, then do the nudge test: If the jam mounds and wrinkles (as shown in the photo), it's done. If not, continue to cook, then re-test the jam until it reaches that consistency.(You can use a candy thermometer if you wish. The finished jam will be about 220 º F, 104 º C.)6. Once done, stir in the lemon juice and kirsch, if using, and ladle the jam into clean jars. Cover tightly and let cool to room temperature. Once cool, refrigerate until ready to use.Storage: I find this jam will keep up to one year if refrigerated. If you wish to can it for long-term preservation, you can refer to the USDA Canning Guidelines for techniques.

Kết quả (Anh) 2:

I shouldnt note mà I like my jam on the tart side. The amount of sugar shown is based on how much I got from this apricot puree Particular batch of apricots. Because fruit does not grow in standardized Quantities (at Least I want to eat the fruit) My general rule is to use three-quarters of the amount of sugar per one-part apricot puree. So if you use more, or less, apricots, Simply use for each cup of puree, by volume, three-quarters cup of sugar. trở quite tangy apricots once cooked, than you'll find this is not very sweet. I do not recommend using less sugar, it unfortunately not jell đúng vì. A bit of lemon juice added at the end Provides additional balance, and Europeans often Do apricot kernels vài crack open and add one to each jar is before pouring in the jam, mà muốn đặt not to be eaten, but the jam Gives a subtle, bitter almond-like flavor. 2 1/4 pounds (1 kg) fresh apricots 1/4 cup (60ml) water 3 cups (600g) sugar 1 teaspoon freshly squeezed lemon juice optional 1 teaspoon Kirsch 1. Cut the apricots in half and extract the pits. If you wish, crack open and put vài a kernel in each jam jar you plan to fill. 2. Place the apricots in a stockpot or Dutch oven, and add the water. Cover the pot and cook, stirring Frequently, an until the apricots are tender and cooked through. 3. Put a small plate in the freezer. 4. Add the sugar to the apricots and cook, uncovered, skimming off any foam That Rises to the surface. As the mixture thickens and reduces, to make sure Frequently stir the jam is not burning on the bottom. 5. When the jam looks thick and is looks slightly-jelled, turn off the heat and put a small amount of jam on the chilled plate. Put back in the freezer for a FEW minutes, then nudge from the test: If the jam mounds and wrinkles (as shown in the photo), it's done. If not, continue to cook, then re-test the jam off until it Reaches mà Consistency. (You can use a candy thermometer if you wish. The finished jam sẽ about 220ºF, 104ºC.) 6. Once done, stir in the lemon juice and kirsch, if using, and ladle the jam jars Into clean. Cover tightly and let cool to room temperature. Once cool, refrigerate off until ready to use. Storage: I find this jam Will keep up to one year if Refrigerated. If you wish to can it for long-term preservation, you can refer to the USDA Canning Guidelines for TECHNIQUES.