Text 17678, 66 rader
Skriven 2011-11-12 06:43:24 av Dave Drum (1:261/38)
Ärende: SFGate 1021
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Easy Apricot Jam
 Categories: Five, Fruits, Citrus, Preserving
      Yield: 4 servings

      4 lb Firm apricots
           Sugar equal in weight fruit;
           - abt 6 cups
      1 tb Lemon juice
      1 ts Edible dried lavender
           - blossoms (opt)

  By Karola Saekel, Chronicle contributor

  This is to be eaten within a month, so there is no need for
  water-bath processing. Just keep the jam jars well closed in
  the refrigerator.

  Wash the fruit and remove the stones, reserving 4 of them.
  (Discard the others.) Weigh the fruit and weigh an equal
  amount of sugar. Coarsely chop the fruit. Meanwhile, place
  sugar in a large heatproof glass or metal bowl and warm in a
  250° oven, stirring occasionally.

  Combine the fruit and warm sugar in a nonreactive saucepan
  and add the lemon juice. Bring to a boil, stirring
  constantly. Reduce heat and cook, stirring frequently to
  avoid scorching, until the fruit falls apart and the jam
  passes the jell test, about 25-35 minutes. To do this, place
  a saucer in the freezer for a couple of minutes. Remove from
  freezer, dribble a teaspoon of jam on it and return to
  freezer for 2 minutes. Remove and check. If the mixture is
  still runny, continue cooking and check again in 5 minutes.
  If it holds its shape, the jam is ready. Ladle the jam into
  half-pint jars, washed with soapy water and rinsed with
  boiling water or just run through a full cycle of the
  dishwasher. Cover with a clean kitchen towel and let cool on
  kitchen counter. When cool, close with lids or a double
  thickness of plastic wrap secured with a rubber band.
  Refrigerate.

  Optional additions: Wrap the reserved apricot pits in a dish
  towel or several thicknesses of paper towels and crack by
  hitting them with a rock or the bottom of a very heavy pan
  (cast iron has the right heft). Remove the almond-like
  kernel and add 1 to each jar of jam for a delicate almond
  flavor. If you want to use the optional lavender, place it
  in a tea infuser ball or spoon, or tie it securely in
  several thicknesses of cheesecloth, and place it in the jam
  as it cooks. Remove when the jam is finished.

  Yields about 4 half-pint jars

  URL: http://sfgate.com

  MM Format by Dave Drum - 19 August 2011

  Uncle Dirty Dave's Archives

MMMMM

... There is no fate that cannot be surmounted by scorn. -- Albert Camus

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