Posted by fourclankitchen on June 9, 2012
I don’t know how other people feel, but apricots were meant to be cooked, because, unlike any other fruit, they taste better after cooking than before. An apricot jam is a great thing to have in your coffers because you can do so many things with it. In addition to its usual spot on top of a bread product, a couple teaspoons of it can brighten up a pie or cobbler and it is great in Chinese food mixed with a little Sriracha. And its wonderful on a jam tart. mmmmm…. This recipe was taken from David Lebowitz’ website. I halved the recipe and took out the kirsch. As the recipe suggested, I cracked the apricot pits and stuck them in a bit of cheese cloth in the jam as it was cooking. I expected a faint almond undertone the the jam, but tasted none. If this appeals to you, you could just add a half teaspoon of almond extract.
4.5 cups apricots
1/4 cup water
3 cups sugar
1/2 tbs. lemon/lime juice
1. Slice up the apricots (size does not matter, you could cut it into halves if you want) and extract the pits. The apricots do not need to be peeled.
2. Place the apricots in a large pot, and add the water. Cover the pot and cook, stirring frequently, until the apricots are tender and cooked through. This takes less than 10 min.
3. Put a small plate in the freezer.
4. Add the sugar to the apricots and cook, uncovered on a low flame, stirring frequently.
5. When the jam looks thick and 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, it’s done. This will take about 30 min (on a low flame). The finished jam should be about 220ºF/ 104ºC on a candy thermometer according to Lebowitz.
6. Stir in the lemon juice ladle the jam into clean jars and cover. Let cool to room temperature, then refrigerate.
7. I got about 2 cups of jam from this recipe. I put in the fridge for immediate use and other in the freezer. I have no idea how one cans jams and don’t plan to learn. Putting the jam in the freezer and taking out aliquots works just fine for me, although I do not recommend this for fear of poisoning you.