iNseason: Apricot Jam - French style
Apricots are in season right now but due to the low crop yield locally this year, they may be hard to come by. If you do find them, after you indulge in feast of fresh, do make this apricot jam.
This recipe is done in the 'French style' meaning it does not require adding pectin and does use a maceration method. Macerating the fruit in the sugar overnight brings out the beautiful flavours and also pulls some of the juice out which automatically forms a syrup. I also like to add a split vanilla bean during the macerating process to inject another delicious layer of flavour. This macerating process can be used in all of your jamming efforts - it is a trick that you will love.
French Apricot Jam
3 pounds (1-1/2 kg) apricots, pitted and quartered
3 cups (600g) granulated sugar
1. Place the apricots and the sugar in a non-reactive pan or bowl. Stir, making sure that all of the fruit is covered in sugar. Cover and let macerate for at least 12 hours.
2. Transfer the fruit and sugar to a large, heavy saucepan and bring to a boil over medium-high heat. Reduce the heat so the mixture is boiling merrily and cook for 10 minutes, stirring occasionally. Remove from the heat and ladle the jam into sterilized canning jars, leaving 1/4-inch headroom. Seal according to the jar manufacturer’s instructions.
Yields about 10 cups.
Voila! Delicious jam to take you through the seasons.
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