Apricot And Honey Jam Recipe
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Ingredients : Apricot And Honey Jam Recipe
6 lb apricots -, (abt 50), see * note
2 cup sugar
1/2 cup mild honey, orange blossom or clover
1 =, (or equal amount of sugar
3 tbsp lemon juice
* Note: Soft, ripe apricots make jam with the most flavor, and they cook
down and thicken faster. Taste the mixture before, during and after
cooking
to sweeten to your own liking. This jam will darken in the jar over time.
Wash the apricots. Cut them in half through the natural indentation and
remove the pits. Slice each half into 2 lengthwise strips. There should
be
approximately 4 quarts.
In a large nonaluminum bowl, gently combine the apricot slices, sugar,
honey
and lemon juice. Allow the mixture to stand at room temperature for 3 to 4
hours, stirring several times to keep the fruit coated and to help the
juices dissolve the sugar.
Place the fruit mixture in a 6- to 8-quart shallow pan and bring to a boil
over high heat. With a metal spoon or fine mesh skimmer, skim off any foam
that collects on the surface and reduce the heat to medium. Continue
cooking and skimming, stirring occasionally, until the mixture is thick
with
a few chunks left, 50 to 60 minutes, and the whole mass appears slightly
glazed. To test whether jam is ready, remove 2 tablespoons to a small
saucer and place it in the freezer for 5 minutes.
Meanwhile turn off the heat under the pan. When the test amount is cool,
it
will wrinkle slightly when slowly pushed together with your finger. If it
doesn't, continue cooking for another 5 minutes and test again. When
ready,
the jam will be thick but will still flow from a spoon. You can also test
the jam by scooping some out in a metal spoon and then pouring it back into
the pot. When the jam begins to pour out in a single sheet rather than in
several different streams, it's done.
Make sure you have clean jars and rims and fresh lids that have never been
used (lids and rims can be purchased separate from jars). Dip every jar
and
lid (as well as any other implements that will touch the finished jam) into
a large pot of boiling water for at least 3 minutes. Afterward, remove
them
to a baking sheet and keep them in a 250 degree oven until you are ready to
use them.
When the jam is cooked, ladle it into the jars, coming within 1/4-inch of
the top (a wide-mouthed canning funnel makes this easy). Wipe the threads
of the jar clean and place the lid on top of the jar. Screw down the rim
as
tight as it will go. Place the sealed jars in boiling water to cover for
10
minutes.
Remove them to a sideboard and let them cool. You should hear a repeated
"plink-plink" as the cooling jars form the vacuum that seals the lid. When
the jars are cool, test each by pushing down in the center of the lid.
There should be no flex in the lid. If there is, return the sealed jar to
the boiling water for another round. Do not tighten the rims further.
Store jams and jellies in a cool, dark place, such as a pantry.
This recipe yields 9 (8-ounce) jars.
Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/"
S(Formatted for MC6): "07-13-2001 by Joe Comiskey - jcomiskey@krypto.net"
Yield: "9 half-pints"
NOTES : Recipe originally from from Edon Waycott, author of "Preserving the
Taste" (Hearst, 1993)
Recipe by: Edon Waycott
By "Ruth Tisdale" <rtisdale@bak.rr.com> on Janusday,, ary 16, 200,
converted
by MM_Buster v2.0n.
Converted by MC_Buster.
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