Re: Apricot Jam recipe needed

Melba's Jammin' wrote:
In article <44v8gpF47ct0U1@xxxxxxxxxxxxxx>,
zxcvbob <zxcvbob@xxxxxxxxxxx> wrote:


Melba's Jammin' wrote:

In article <44uve8F44etqU1@xxxxxxxxxxxxxx>,
zxcvbob <zxcvbob@xxxxxxxxxxx> wrote:



George Shirley wrote:



While I hate to give Bob a swelled head his Apricot and Pineapple Jam


*BANG* (Bob's head explodes. What a mess.)


Whew! Thank Alex it wa'n't ME who was responsible! I was going to tell you that I've been thinking about this jam (even before the OP in this thread) and just got around to getting the pineapple a couple days ago. Man, if I'd been the cause of that 'splosion, I wouldn'ta been able to sleep for -- an hour, anyway.

Curiosity question about the recipe, Bob -- why do you boil it for 10 minutes at the beginning, before adding the sugar? Cook the aps tender? Inquiring Mind and all. . .


I don't remember. Probably to cook the aps and boil away some of that little_too_much_water.

Here's the original recipe again. Next time I make it, I'll change it; reduce the water to a generous 3 cups and use 2 Tbsp of bottled lemon juice instead of messing with acid crystals.

IIRC, you once made it with orange juice in place of the water (or half the water?)


Bob's Pineapple Apricot Jam

1 1/2 pound pitted dried apricot
4 cups water
1 (20 ounce) can crushed pineapple in juice, undrained
1/2 tsp malic acid crystals (or citric acid)
3 pounds granulated sugar (about 6 1/2 cups)
1 box powdered pectin (I used Ball brand)

Soak apricots in the water overnight. Grind up the apricots with the soaking water. Add pineapple, acid crystals, and pectin. Boil for 10 minutes. Add the sugar all at once and bring back to a hard boil for 1 minute. Remove from heat. Ladle into hot sterilized jars; seal as usual. Makes about 11 half-pints.

Best regards,
Bob


I made it with orange juice, eh? Couldn't prove it by me, Pal. Glad to see your brain is drying up, too.

<barbschaller-1D403E.10330422022005@xxxxxxxxxxxxxxxxxxx>

I did just chop (food processor) 1-~1/3# of my precious TJ dried slab aps, covered them with 3 cups cold water and nuked for 10 minutes. I'll let them sit overnight and jam tomorrow with the pineapple, etc. And I'm sticking with citric acid -- I don't like to taste the lemon juice.

I use sulfured Turkish apricots from Fleet Farm. They come in a 24 ounce bag, cheap. I don't think I've ever seen dried California aps for sale. They're supposed to taste better.

Another question: How'd you ever get involved with malic acid crystals and why?

I bought a jar at a homebrew shop to play with a few years ago -- especially for adding to hard cider or mead. The malic acid was only 98¢ per jar and I think the "acid blend" (citric, malic, and tartaric) was about $2.

Bob
.

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