Who doesn’t like apricots, came about as after I posted that I made apricot jam on Facebook – friends said, “I hope a jar has my name on one.”
Apricots are a delicious fruit – tends to be more on the drier side, they also can be very juicy.
I was following a recipe – it kept saying to add water, which the amount I thought was too much. I added 2 cups of water – it asks for 4 1/2 cups of water with equal amount of sugar. These apricots – were sweet didn’t need all this sugar, plus I also used a Pectin for jams. I only added 1/2 cup sugar.
The recipe ended up making 22 small jars – it’s more of a fruit compote than a jam. Still many uses for the jam. A friend of mine said you can’t adjust a jam recipe. What??
There were a few apricots left over, I basically made them with very little water, just enough to cook them to soften, added 2 Tablespoons of Pectin and no sugar. Got 8 jars out of that batch. They were thicker – but more of a consistency of a butter.
Now to get more and try it again. It’s been awhile since I’ve made jam or jelly. The nice thing is that, there are still multiple uses for the Apricots. Serve on pancakes, waffles, french toast, a marinade, over goat cheese, unlimited ways.
Yes, they taste like we just picked them from the tree. I bought them from my favorite farm – J & M Farm at the Farmers Market, in Irvington, CA.
Love to hear what you would use these Apricots for and share a recipe with very little sugar.