I love morning walks in our woods when Fall is sneeking in. The nights turn cool bringing the morning dew. This morning fog was settleing in and then it disappeared only to come back again 20 minutes later. The crows were all abuzz about something and I happened upon the deer who snorted at each other saying I was near. Peaceful.
Yesterday I posted about my canning withdrawls so you’ll understad I had to make something. I have a recipe for Apricot Grand Manier Conserve that I’ve been wanting to make. The recipe calls for dried apricots, 1 tart apple, orange juice or Grand Manier, sugar and lemon juice. I bought one 12 oz. pkg. of dried apricots and one Granny Smith apple at the store yesterday, but I forgot the orange juice. So I decided to look up a recipe for Dried Apricot Jam, use it as an example and make my own recipe.
First I cut the apricots in small pieces (sissors are easiest) and soaked them overnight; quite a sticky endevor. Be sure to cut them into small pieces; doing the same with the apple. The recipe I was using as a referral didn’t mention where to sit the apricots overnight so I opted to place them in the refrigerator before I went to bed; they had sat on the kitchen counter for 5 hours. The today I put them in a large pot to boil. While they were heating up I preped the apple and added it to the pot. I noticed that my jam was a bit junky and that the dried apricots were not going to add any creamyness. I decided to whirl up about 2 cups in my food processor. This gave it the creamyness I wanted. Neither the Conserve or Jam recipe I was refering to listed pectin as an ingredient, but thought that it could use a bit so I added three tablespoons; stirring after each tablespoon. The jam became immediately thicker and I had high hopes it would jell. I guessed on my amount of sugar and 2 cups made the jam sweeeet. I cooked the jam for about another 15 minutes to get the stickyness I wanted. I was using my wooden spoon to stir with and I noticed that eventually between stirs the jam was jelling on my spoon. I immediately placed the jam in the jars.
If the jam I licked off the spoon tastes like that in the jars I can’t wait to try it in the morning.
I WILL be making this again.
Dried Apricot Jam
Makes 3 pints
1 (12 oz.pkg.) dried apricots
3 pints water
1 Granny Smith apple, peeled, chopped small
1/4 c. lemon juice
3 Tbsp. Low Sugar Pectin
2 c. sugar
1. Cut apricots up small.
2. Put apricots and water in large bowl or tupperware-ish container and cover. Let soak overnight in refrigerator.
3. Next day place apricots with the water in a enamel or stainless steel pot. Add chopped apples. Simmer for 15 minutes on low heat.
Meanwhile remove 2 to 3 cups of apricots and apples and slightly puree in a food processor; return to pot.
4. Bring to a boil, after 15 minutes add Pectin. Stir well to combine.
5. Add sugar and stir well again. Bring to a slow (low) boil and allow to cook like this till jam is sticky; about another 10 to 15 minutes. Stir often.
6. Meanwhile, prepare jars, lids and hot water bath.
7. Fill jars and place lids and rings on.
8. Place in hot water bath for 10 minutes. Remove and wait for lids to seal. POP!