Friday, July 6, 2012
The type of apricots we get here varies in quality. Some are sooour but fragrant after baking. Some are sweet but lose out on fragrance. Some are total flops, bland and dull.
This batch that I've got are total flops. Brings no sensation to the tongue and nose. Baking with them will not enhance them, eating raw is torturing. Making them into jam will be the perfect solution. With some help from the lemon, the jam becomes a pleasure to eat.
My MIL took one jar and my FIL enjoyed it a lot. He asked my MIL to check with me and asked her to get the same brand that I did. My MIL told him, it's Wendy brand. LOL.
Apricot Lemon Jam
500gm apricot (flesh weight, skin on)
350gm sugar (just use granulated sugar, it’s cheaper!)
1 lemon, zested and juiced
1. Mix everything together and let it sit for 30 minutes or until the sugar melts and the apricots soften.
2. Place a ceramic saucer/plate into the freezer.
3. Bring to a boil on medium heat and reduce heat to medium low or low. (the jam should be still be bubbly)
4. Cook until the apricots turn mushy.
5. Place a drop of the jam on the frozen saucer and put it back into the freezer. Check the drop of jam after 2 minutes. If it forms soft wrinkles when pushed, the jam is ready. (I usually don’t wait for 2 minutes to push for wrinkles, but when I feel the jam is gel like enough and feels cushiony, I stop cooking. I know it’ll further set when totally cooled.)
Refer to this post on how to remove the stone
Actually I do have more jams or spreads in my collection.... let's wait for the next round :)