It's time to make apricot jam. Here's how great grandma did it, and we love it!
6 c. apricots
1 T. vinegar
1 c. crushed pineapple
Boil together 1 minute then add
3-4 c. sugar
Boil about 20-25 minutes. Should start to get thick. Grandma used to say it would come off the spoon in two drips. Stir occasionally. Bottle in clean, sterile jars. Clean off tops. Boil lids and put on each bottle. Screw on lids. Process for 15 minutes after it starts to boil.
6 c. apricots
1 T. vinegar
1 c. crushed pineapple
Boil together 1 minute then add
3-4 c. sugar
Boil about 20-25 minutes. Should start to get thick. Grandma used to say it would come off the spoon in two drips. Stir occasionally. Bottle in clean, sterile jars. Clean off tops. Boil lids and put on each bottle. Screw on lids. Process for 15 minutes after it starts to boil.
1 comments:
Warning: Make sure the fruit is firm ripe, not over ripe!
I tried the recipe with peaches and pineapple. Added 2 teaspoons of almond extras for a great taste.
BUT...
The peaches were very ripe. I believe this caused the liquid to take a very long time to cook down (50 minutes then I gave up.) :)
I'm not quite sure how to gauge "2 drops," so I dug out my candy thermometer. At nearly 5,000 feet I figured I needed to cook the jam to about 210 degrees. It never got there.
When I gave up, I put them in freezer containers. If it doesn't set up, we'll enjoy syrup! :)
Post a Comment
Add recipes and ideas that have helped you and your family with pantry cooking, food storage or emergency preparedness.