Simple and Delicious Apricot Jam

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  • เผยแพร่เมื่อ 31 ก.ค. 2024
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    Apricot preserves are one of my very favorite kinds of preserves or jam to use for almost anything. They’re great with peanut butter, or spicy biscuits, or even cheesecake. The same procedure we employ in this recipe may also be used with many other kinds of fruit, such as strawberries, plums, peaches, etc. Certain fruit requires some different handling, and so we may address grape and quince jelly (which is strained after boiling) in a separate recipe.
    Different fruits are higher than others in concentration of a particular plant starch called pectin. (USDA article here.) Apples and yellow plums, for instance, are very high in pectin while strawberries, cherries, apricots and other berry fruits do not contain as much. Pectin helps to make the finished jam jelly-like - more pectin means a stiffer jam, and with enough pectin the finished product will hold its shape like gelatin. The proper performance of pectin generally depends on correct levels of sugar and acid in order to allow the pectin to gel. The chemistry of this is complex and a deep understanding of it is not necessary for making good jam. A few particular facts are useful to know, however.
    Pectin breaks down as it boils, so excessive boiling should be avoided. A wide pan with a relatively thin layer of boiling jam is preferrable, in order to achieve the desired reduction of the juices without denaturing too much of the pectin. The sugar concentration is typically elevated in jelly and jam recipes to ensure pectin performance; generally a large amount of sugar is used to encourage better results. However, we find that the resulting jam is usually extremely sweet, and since we enjoy our jams less sweet and more tart, we advisedly use less than the usually-recommended amount of sugar and take the risk that the pectin won’t set, leaving us with a rather loose, runny preserves which nevertheless taste excellent and have the benefit of containing less sugar.
    When making jam, it is a good idea to have some lemon juice on hand; the acid helps to extract more pectin from the flesh of the fruit. Acidity becomes more important when canning is the ultimate goal for the jam: when preserving in jars, high acidity is a good way to discourage bacterial proliferation. It is also a good tool for adjusting the tartness of the finished product, even if the jam won’t be canned into sealed jars.
    To test the doneness of the jam, place a saucer into the refrigerator to get cold as the jam is getting started, and then use it
    toward the end by placing a small amount of jam on the plate and watching it run down the cold plate, which will chill the jam. It will be easy to tell when your jam has reached the desired consistency. If you find the jam needs more time to cook, simply rinse off the saucer, dry it, and place it back into the fridge.
    Makes roughly 2 pints.
    Equipment:
    • large, wide rondeau or saucepan
    • collander
    • drying towel
    • large measuring cup
    • enough clean jars and lids to contain finished preserves
    Ingredients:
    3 lb fresh, ripe apricots try to buy directly from the farmer
    1 1⁄2 cup white sugar
    1 Tbsp lemon juice optional; to taste
    Procedure:
    1. Wash, drain and dry the fruit
    2. Split the fruits to remove the pits
    3. Chop the fruit to desired size
    4. Place fruit into large measuring cup to find its volume
    5. Use roughly one-quarter to one-half the volume of the fruit in sugar; most recipes call for an equal volume of sugar, so adjust according to your own tastes
    6. Place fruit and sugar into the wide saucepan and bring to a simmer
    7. Simmer briskly, stirring often, until jam reaches desired consistency when tested with the cold saucer
    8. Be very careful toward the end of the simmering process as the jam may scorch if left unattended for too long.
    9. Remove from the heat and allow to cool before transferring to containers. a) If the jam is to be canned, transfer it immediately into prepared (sanitized) jars, then lid and place those jars immediately into a boiling water canner. This procedure will be covered in more detail in another recipe.
    10. Place containers of cool, un-canned jam into the fridge and store for up to two months, possibly longer.
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ความคิดเห็น • 65

  • @johnclarke6647
    @johnclarke6647 2 ปีที่แล้ว +2

    I don’t do the long term canning procedure, but I do hot water can everything that I make. All it takes is a stock pot and good sealable jars with lids and bands. I use Mason jars. I also use the same pot to disinfect and warm up my jars. I happen to use a 27 quart hot water canner but I used an old metal stock pot for years. The hot water canner also has a wire tray in it that you can use to lift the jars out of it. Canning is not complicated and will protect stuff from spoiling for quite a few years. I also have a pressure canner but only use it to can stuff with meat in it. Everything else, pickles, jams and jellies go not a hot water canner. How long the stay in the canner is based upon the size of the container - half pints, ten minutes,pints 15/minutes and quarts, twenty minutes. Most recipes have the canning times in them.

  • @freijabrum7688
    @freijabrum7688 2 ปีที่แล้ว

    Me encantó la receta!!!!!😋

  • @myownruin187
    @myownruin187 5 ปีที่แล้ว +4

    Great job,thank you.. I love my jam on crapes..

    • @LoveYourFood
      @LoveYourFood  5 ปีที่แล้ว +1

      It's very versatile! This recipe cuts the sugar down a little, so it has some of the tartness left, which we really love.

  • @OIdiesCentral
    @OIdiesCentral 3 ปีที่แล้ว +2

    Apricot and strawberry jams.Nothing beats them although,blueberry is a strong 3rd.Thanx for the video.

    • @LoveYourFood
      @LoveYourFood  3 ปีที่แล้ว

      Apricot jam is so versatile, too. So many different uses for it!

  • @Cecibug1
    @Cecibug1 5 ปีที่แล้ว +6

    My mom always makes apricot jam. A cool use she found for it is she'd make a dipping sauce for egg rolls that's pretty delicious. About half a cup of jam with a table spoon or half a table spoon of mustard mixed in. 👌

    • @LoveYourFood
      @LoveYourFood  5 ปีที่แล้ว +2

      That sounds delicious! You could also do that with the plum and blackberry jam we made recently, and it would be more like plum sauce!

    • @Cecibug1
      @Cecibug1 5 ปีที่แล้ว

      @@LoveYourFood That sounds really yummy too! I have a bunch of yellow plums I want to try jamming. think I'll give it a go

    • @user-kt5pb2gi8h
      @user-kt5pb2gi8h 3 ปีที่แล้ว

      Looks yummmy 🤤

    • @Maminivkusnierecepti
      @Maminivkusnierecepti 2 ปีที่แล้ว +1

      Apricot jam Azerbaijanian th-cam.com/video/WZ7pcjvzgfk/w-d-xo.html

    • @KapilSharma-en6cj
      @KapilSharma-en6cj 2 ปีที่แล้ว

      @@LoveYourFood v good

  • @lucysmith6827
    @lucysmith6827 3 ปีที่แล้ว +2

    I used about 10 apricot pits as another source of pectin. It really worked, and I just fished them out at the end.
    I made apricot/Amaretto jam and added blanched slivered almonds on the top.

    • @LoveYourFood
      @LoveYourFood  3 ปีที่แล้ว +1

      That sounds great. Amaretto would be a great flavour addition to this!

    • @vpm7ginnie784
      @vpm7ginnie784 ปีที่แล้ว

      Interesting using 10 apricot pits as another source of pectin.
      I might. give it a go.
      As Iam new in making jam
      Could you tell me should I sterilize jars before adding the jam in the jars
      Or boil the jars after I have filled the jars with jam.?
      Some people sterilize jars by putting them in the oven.

    • @lucysmith6827
      @lucysmith6827 ปีที่แล้ว

      @@vpm7ginnie784, I sterilize my jars in the oven at 212° F before filling them, although some people say it isn't necessary. You also boil the filled jars (can't remember timing) after filling them. Make sure to cover them with water completely.

  • @1776TomPaine
    @1776TomPaine 6 ปีที่แล้ว +2

    Looks great! Going to try it. Thanks.

    • @LoveYourFood
      @LoveYourFood  6 ปีที่แล้ว

      We hope you enjoy it! It goes really well with the pancake recipe we just put up a couple of weeks ago, too!

    • @1776TomPaine
      @1776TomPaine 6 ปีที่แล้ว

      Sounds nice. The apricots are in the market in my area about now.

  • @vpm7ginnie784
    @vpm7ginnie784 ปีที่แล้ว +1

    I didn't notice you added lemon juice like indicated in the ingredients did I miss something?

  • @QueMaravillaenlacocina
    @QueMaravillaenlacocina 4 ปีที่แล้ว

    Great information, very informative. I was looking for information like that for a recipe I'm trying to do. Thanks!

    • @LoveYourFood
      @LoveYourFood  4 ปีที่แล้ว +1

      Glad we could help!

    • @QueMaravillaenlacocina
      @QueMaravillaenlacocina 4 ปีที่แล้ว

      @@LoveYourFood Thanks to you! Yesterday I made my first apricot jam for a goat cheese and apricot crostini.

    • @LoveYourFood
      @LoveYourFood  4 ปีที่แล้ว

      @@QueMaravillaenlacocina That sounds absolutely delicious!

  • @La-casaverde
    @La-casaverde 3 ปีที่แล้ว

    Fast and easy 👌thank you

    • @LoveYourFood
      @LoveYourFood  3 ปีที่แล้ว

      You're very welcome! Lots of great flavour in this one.

  • @okboomer3013
    @okboomer3013 4 ปีที่แล้ว +2

    Nice video I did this

  • @zaunderapearl6999
    @zaunderapearl6999 5 ปีที่แล้ว +1

    Awsome thanks for sharing

    • @LoveYourFood
      @LoveYourFood  5 ปีที่แล้ว

      Our pleasure! We hope you enjoy the results yourself!

  • @johndubois5870
    @johndubois5870 5 ปีที่แล้ว +8

    Guess you might be able to freeze in small batches and maybe without lemon juice that way.

    • @LoveYourFood
      @LoveYourFood  5 ปีที่แล้ว +5

      The lemon juice helps raise the acidity to discourage any bacterial growth, but is also a flavour enhancer. If you're going to be freezing small batches, then you could certainly leave the lemon juice out, and your final result will be a little sweeter and less acidic. We really like the little bit of tartness the lemon juice gives, especially the last couple of very hot summers when the apricots have been so sweet without much sourness to balance their flavour.

  • @mielo9176
    @mielo9176 2 ปีที่แล้ว

    How much cups of sugar did you use sir?

  • @avecmoi3693
    @avecmoi3693 4 ปีที่แล้ว

    Very beautiful video and thanks for sharing 🌸🌸🙏🙏🙏🙏👍👍👍👏🏻👏🏻👏🏻🍀🍀🍀🍀🍀🍀🍀🌹🌹

    • @LoveYourFood
      @LoveYourFood  4 ปีที่แล้ว

      Thanks very much! It's simple and delicious!

  • @Daisy.florina
    @Daisy.florina 4 หลายเดือนก่อน +1

    is very liquid type ,

  • @darkklam
    @darkklam 5 ปีที่แล้ว +3

    what is 11/2 sugar... can you give this in metric please

    • @LoveYourFood
      @LoveYourFood  5 ปีที่แล้ว +7

      Sorry!! That should be 1 and a half cups of sugar, about 300g-350g.

  • @brendawood6712
    @brendawood6712 2 ปีที่แล้ว +1

    Not thick enough but thanks,

  • @christy1359
    @christy1359 4 ปีที่แล้ว +1

    The white foam on the top doesn’t do anything in fact it dissolves after a while of boiling so yeah anyway there’s that

    • @LoveYourFood
      @LoveYourFood  4 ปีที่แล้ว +1

      The foam is just some of the pectin and jam making a foam. Frequently it dissolves back in, and it doesn't change the flavour anyway. It can change the look, though, and will prevent you from getting a beautiful clear jam. The other problem is that it can sometimes trap air inside the jam, which can lead to discolouration and off-tastes in the long term. It shouldn't be a safety issue if you're properly using the safe home canning method.

  • @carolfairfieldmua9040
    @carolfairfieldmua9040 4 ปีที่แล้ว

    If i was to use xylitol instead of sugar, how much should i use?

    • @LoveYourFood
      @LoveYourFood  4 ปีที่แล้ว +1

      We are not sure! We have never cooked with xylitol, but after doing a little reading, it seems like you can replace sugar with it 1:1, and it should work okay in this recipe. I don't know if the jam will gel as well with the xylitol, but if you find that it doesn't, you can always add a small amount of pectin for a more solid jam. Please make sure that you keep the jam out of reach of any dogs, because xylitol is terribly poisonous for puppers!

  • @dianedevereaux7545
    @dianedevereaux7545 5 ปีที่แล้ว

    After you make the jam how do you keep it fresh? If you freeze it, what do you put it in? Or do you preserve it in jars? I know I will be making a big batch but can't possibly eat all that I am making anytime soon! Thanks!

    • @LoveYourFood
      @LoveYourFood  5 ปีที่แล้ว

      We preserve it in jars. It's possible to perform basic hot-water canning by putting a clean, folded dish towel in the bottom of a stock pot. Instructions for hot-water canning may be found at nchfp.uga.edu/publications/publications_usda.html

    • @Cecibug1
      @Cecibug1 5 ปีที่แล้ว

      My mom freezes it in the jars

  • @pbuchta1
    @pbuchta1 3 ปีที่แล้ว

    I am making Krapfen next week

    • @LoveYourFood
      @LoveYourFood  3 ปีที่แล้ว

      Oh, interesting! You may want to cut the apricots up a little smaller if you're going to use it as a filling.

  • @afterburner3999
    @afterburner3999 3 ปีที่แล้ว

    1 large green apple per kilo for pectin.

  • @sainiamarjeet
    @sainiamarjeet 2 ปีที่แล้ว

    better to grind the apricots for faster cooking

    • @LoveYourFood
      @LoveYourFood  2 ปีที่แล้ว

      Really depends on the texture you want. We wanted it to still have a lot of texture, so we left them in bigger pieces. If you want a jam that's smoother, crushing or mashing them will help with that, certainly.

  • @mountainfisher4183
    @mountainfisher4183 5 ปีที่แล้ว

    How hard is it to give the amount's ? Half cup n such. U talk enough.

    • @winemeister
      @winemeister 5 ปีที่แล้ว +3

      The recipe is in the heading at the top, just open it up. How hard is that to do?

    • @Cecibug1
      @Cecibug1 5 ปีที่แล้ว

      @@winemeister 😂👌

    • @winemeister
      @winemeister 5 ปีที่แล้ว +2

      @@Cecibug1 I was rather rude there, and on such a lovely topic as making apricot jam, second only to seville orange marmalade! Love them both.

    • @Cecibug1
      @Cecibug1 5 ปีที่แล้ว

      @@winemeister It didn't feel rude to me 😉 I have yet to try homemade marmalade I bet it's heavenly 🤤 I just bought peaches to mix with my jam. I got extra for peach cobbler. It's baking right now!

    • @Maminivkusnierecepti
      @Maminivkusnierecepti ปีที่แล้ว

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