15 June 2009

Apricot Jam tip


I made apricot jam last week. The googleverse told me to let the apricots sit in the pot with the sugar for an hour or two before cooking so they could have some fun with osmosis. I obeyed the googleverse, and I am immensely pleased with the color of this batch, as well as the flavor and texture. I think this only works with the gel pectin, because the powder pectin method said not to put the sugar in until the end.

8 comments:

amy said...

Sometimes I want to move to hurricane and be your trusty assistant. Your domesticity floors me.

Jen said...

Please move to Hurricane anytime you like. I would love for you to be my trusty assistant. All evil geniuses need trusty assistants.

angela michelle said...

pretty!

Jessi said...

My grandparents had a beautiful apricot tree in their backyard when I was growing up and always had apricot jam. Good memories.

msjvd said...

Can I assume that I will be one of the judges of your apricot jam's beauty and perfection? :)

Don't forget! In fact, go pack my jar now, please?

The Rookie said...

The real question: is it AAApricot or AYEpricot?

Jen said...

I think it's ape-rick-aught.

The Rookie said...

Me too! We can still be friends.