Wednesday, August 18, 2010

Fresh Apricot Jam



Fresh Apricot Jam. Yes. I made this and you might be calling me crazy.

Fresh apricots are so expensive here and buying a jar of this jam seems cheaper. True, very true.

I was lucky to get cheaper apricots the day I met up with Swee San of the Sweet Spot and Angie of Sea Salt with Food. Swee San told me to quickly go grab a few punnets as they were just selling for RM10/punnet of 350gm each. Haha, I bought 3 punnets and Swee San bought 3 too (Swee San , correct me if I'm wrong). Now with so much apricots, the first thing that came to my mind was "jam".

If I'm given a choice of jam, Apricot Jam/Preserves always comes first in queue. Then it's sweet marmalade, then only it's strawberry jam. So, I'm making my favourite jam. Yum Yum.

I have never made jam before, and I'm not much of a bread and jam person, although I do eat it every now and then, but I don't eat bread daily and not even weekly. I only eat bread once in a blue moon and jam is even blue-er. So, this was done out of curiosity. I googled for information and then I came out with this recipe. A bit from here, and bit from there, but basically, it's almost the same as most recipes.


Fresh Apricot Jam
500gm sugar apricots
350gm sugar (if apricots are sour, please use 500gm)
1 Tbsp lemon juice


1. Wash and slice apricots. Put everything into a heavy based pot.
2. Meanwhile, put a plate into the freezer. Boil 2 jam bottles and lids in water for 10 minutes, and your ladle and whatever utensil you intend to use for bottling or scooping the jam later.
3. Cook apricots (lid off) and sugar over medium low heat. It will bubble and bubble, just stir it every 10-15 seconds. I walked in and out of the kitchen during this time.
4. When the bubbling reduces (yes it's obvious), then start stirring it all the time so that it will not burn. The apricots will start to "melt" and you will see only "pasty" stuff, rather than whole bits of fruit.
5. To test whether jam is ready, drop a bit of jam onto the cold saucer that you've put in the freezer earlier. Push the drop of jam. If the upper skin wrinkles, it's ready. Put in lemon juice and let it boil for another minute.
6. Now fish out the bottles and lids (caution: hot), don't touch the inside or the neck of the bottle and the inside of the lids with your hands. Drain the bottles and it'll dry up very fast..
7. Scoop very hot jam into the prepared bottles. Be careful.
8. Then quickly put on the lid, screw tightly and overturn bottle. Remember to wear oven mittens or use a grabbing utensil for this.
9. Let it cool down completely overturned and the bottle will be vacuum sealed. To know whether it's vacuum sealed, just look at the lid. The bulging part of the lid would've gone down.

Do not open jam until you want to consume it, if not, the seal will be broken. Keep jam referigerated once opened.
If you're making this for personal consumption or you have loads of fridge space to spare, just put the jam into dry, clean jars (w/o boiling), no need to vacuum seal.
But if you plan to give these away as gifts or want to keep it in your cupboard, please vacuum seal.


Actually if you ask me, whether this jam smell super with all those apricots, I'd say, not really. It's due to my apricots. I used "sugar apricots" here. They may taste very sweet, but they are not as fragrant as my sour apricots used in the almond tart, galette and stone fruit cake. Next year, I'm going to get those sourish apricots to make jam. But no matter how this jam smells, it still smell like apricots, just not as fantabulous when compared to those sourish ones. Tastewise, very good. It's not that sweet when compared to commercial jams, like Chivers or St Dalfours. And you can spread a thicker layer onto your favourite bread.
My daughters love this jam and it's the fastest dissapearing jam ever in the house (until now)

How much did this 2 bottles of jam cost me? The amount of apricots here cost me RM15, and plus some sugar and some lemon juice, it's not even RM20 for 2 bottles. It's slightly more expensive than the two brands of jams I mentioned, but fruit composition wise.. mine is more. My MIL(yes, she's back) and aunt said, the best is eat with peace of mind. No preservatives and no additives. Please don't ask me how long this jam can keep. I have no idea because this jam was gone in just a week.



See the bread here? It's pumpernickel bread. I'll be posting this 2 days later. Oh yes, I might be trying out making apricot jam using dried apricots. Might only.. don't know when.

30 comments:

  1. Nothing beats the home-made jam... very authentic! :D

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  2. I bought 3 too :P I probably only have 1/2 punnet left, maybe will make the blondies I showed u the other day.. haha

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  3. Although it has no preservatives and no additives, but it can last pretty long.
    My home made strawberry jam can last for 2 months. I just keep it in the fridge without vacuum seal.

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  4. Lisa,
    True true

    Swee San,
    Can't wait to see those blondies.
    I still have 1.5 punnets let, still scratching my head on what to do.

    Little inbox,
    yup, It can surely keep. Vacuum seal is suitable for those who wants to make this as gifts for friends or one who has limited fridge space.

    ReplyDelete
  5. I didn't buy any la like you asked me to...saw that there were only about 8 or 9 punnets left in Jusco, and they were not nice already, and the price's still the same...next year la.
    So the apricots are just sliced, in my mind I thought: pureed. And I love the fact that sugar can be adjust to our own liking, as my FIL always shouts: Very sweet ar...! everytime he sees me buying jams.

    I don't think I'm gonna make jam in near future, hubby would say:(as usual) Aiyah, so troublesome, just buy la... unless it's pineapple jam (his fav fruit) So...i'll wait until my 2 little imps are older and have larger appetites. :P

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  6. Hi Wendy,

    Do you think i can apply the same method for orange jam ?

    Thank you.....

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  7. Mel,
    There is a limit to how much you can reduce.
    Not too much, if not it won't keep.
    But it's definately not as sweet as those sold.

    Next year, I'm making this again, but with sour apricots.

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  8. Jaymie,
    Orange jam.. huh. You can google for some other recipes for reference. I haven't tried making orange marmalade yet, so I dare not answer you.
    But basic jam methods are rather similiar.

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  9. Interesting, I notice that this recipe doesn't call for pectin... I have stopped buying Jam because my bottle sits around for a year! I have resorted to smuggling small bottles from hotel breakfast table :D

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  10. Wow...homemade apricot jam! That looks very fine and delicious. Gosh...I think I can finish 1 bottle a day...on ice cream, on bread, on pancakes, in bakes, in cooking...endless! :D

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  11. You make your own jam? Wow!! 10 thumbs up (even though I just have 2 luckily ;)). My MIL can make delicious jam too, I am too lazy making some myself and just enjoy getting a 'free giveaway' from my lovely MIL ...;)

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  12. Haha... definitely I think you're run out of your mind cause you're spending more than what it supposed to. I would probably choose something cheaper.... pineapple, I supposed! hehe... But it's still OK to make your own once in a while. So, can send me a jar? haha..... Btw, the jam looks great. Thanks for sharing.
    Cheers, kristy

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  13. i wish to stay close to your house, so you can spare me a bottle, hehehe..

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  14. You're really handworking. Even make your own jam. For our household we prefer strawberry jan. I do have a jar of apricot jam in the fridge. Only use it for glaze in baking :)

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  15. I dun really like jam, surprisingly, neither do my daughter. I am like Shirley, smuggled small bottles from hotel breakfast table to let my daughter try but still sitting in the cupboard. May b I shd smuggle more next time to get sufficient amount to use baking something :P

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  16. Home-made jam is the best! And I like what I'm looking! Lovely!

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  17. I seldom take jam, they are a bit too sweet for me, but yours look tempting, fresh and free of preservative. I doubt I will try recipe, hehe, thanks for sharing anyway :)

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  18. Remember I told you I made apple jam? My pics are all gone after I've accidentally deleted them from my SD card.

    I'm stingy, won't use expensive fruits on jams/bakes, rather eat them :P

    I'm not a jam person too, one jar of commercial jam can last me months, sometimes till expired. I made the apple jam also out of curiosity.

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  19. Shirley,
    Apricots naturally contain pectin, so, it doesn't need additional pectin, and it sets nicely.

    MaryMoh,
    One bottle in a day? You better watch your glucose level. Hahaha.

    Cooking Gallery,
    So lucky you to have a MIL that makes stuff for you. Mine is the other way, of which I feel lucky, cos that give me excuses to cook and bake. hahahaha.

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  20. Kristy,
    Pineapple no syok for me already, cos made it so so many times for cookies.
    Not too much difference actually than those good brands. St Dalfour is going for almost RM8-9/bottle and this is like RM10/bottle. This one is still more worth it.

    Sonia,
    Stay near me ah, can can. Then I can have your yummy food also , kekekekeke. Share share.

    Gert,
    It's not all that difficult. Everything done in less than 1 hour. I think DIY strawberry jam may be better than those that I bought. Now that I've tried making jam, I supposed there'll be more jam to come.

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  21. Jess,
    Homemade jams taste different than store bought jams. But I'd say, store bought ones taste differ among brands.
    Maybe try homemade jam once, and it may change your mind. I remember HHB said something like this too in her papaya jam.

    Busygran,
    True, it is much better than store bought.

    Min,
    This version is not as sweet as the bought ones. I can spread a thick layer and didn't find it cloying, which makes it more enjoyable cos can taste more of the fruits.

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  22. Blessed Homemaker,
    I remember, sure I do.
    The jam's still there right? Take pics now.
    I know apricots are expensive, but hehehe, they still go into the same tummy, but spread out over time.

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  23. Some fresh toast and you're golden! Actually I feel it's the right choice to make this apricots into jam, because it will last you a good few weeks. ;) Fresh ones will have to be quickly baked. :)

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  24. I just bought a $10 jar of jam and yours looks much better!

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  25. Bee,
    Fresh ones can last a few weeks in the fridge.
    They aren't that ripe cos they are shipped here compared to those you bought in US, of which are really fram fresh and really ripe.
    I've kept them in the fridge for over a month before :)

    3 hungry tummies,
    Then next time don't buy, make!! Haha. You can wait for the next apricot season, it's not that far away, just 3 more months, right?

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  26. Glad you got round to making your own jam. In all honesty, I find it is trial and error with fruits. I made my first jam last summer. My Mum has raspberry bushes in her garden and I was asked to pick them for her. I did and was given some for my efforts. I turned it into the most delicious fruity tasting jam! I was impressed as it wasn't too sweet either!
    I've tried making plum jam from store bought plums and it was just so-so. Just sweet - no fruity flavour.
    Few months back I made apricot and added a few other fruits hanging around in the fridge, cherries, mango, and peach. It was heavenly! Really fruity!

    I always give a jar of jam to my mum and one to my brother when I make a batch. Just made a batch of 3berry jam - raspberry, blueberry and blackberry a week or so ago. My jar is nearly finished!

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  27. Oh wendy, i have nothing but praises for you. The jam looks very much like the one you get in the mart! i m not a jam gal either but m amazed w yr effort in coming out with some 'not-so-common' recipe.

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  28. Plum leaf,
    Wow, I should learn jam making from you.
    But not every type of fruit is available here.

    Makcik Kantin,
    Thankyou for your praises. Frankly I didn't come up with the not so common recipes. It's all adapted from other bloggers. I cannot take credit for it.

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  29. very very healthy :)

    have a nice day!
    jen @ www.passion4food.ca

    ReplyDelete

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