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
Recipe source; WendyinKK
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 :)
I see you've been 'jamming' a lot lately. It's also a good way of not letting uneaten fruit go to waste! Thanks for sharing! I love the colours!
ReplyDeletebusygran,
ReplyDeleteLOL. Oh no. I rarely post anything I made recently. This was made last year in August.
Marmalade was last year June.
Apple Butter was Jan this year.
yummy...ya saw some apricots being sold over here...maybe i should try out this. Have to peel away the skin is it?
ReplyDeleteSmall Kucing,
ReplyDeleteNo need to peel.
Wendy, any idea when is the apricot season? Lovely jam, I need a variety of jams to go with my loaf breads. I'll definitely try this one,too.
ReplyDeleteKimmy,
ReplyDeleteNow
I too just bought 2 pounds of apricot yesterday. I am thinking of making some jam out if it. Stone fruits are in season now.
ReplyDeleteGood healthy home made jam.....durian one tarak kah?
ReplyDeleteMy family members are not jam person , so I don't make jam at home..Wendy , everything also you can make, outside shop all have to chap lap lor, hahaha..actually I also same , pickled veggie also made at home, hehehe ..I also cheapskate, always wait for Tesco good buy too.
ReplyDeletethe freezer test is absolutely brilliant. i would never have thought of that!
ReplyDeletesounds like this is the most easiest jam to make of all that you posted last week.
ReplyDelete