December 14, 2008
Made my first batch of jam for the season last Saturday! My initial attempts at making jam years ago were hampered by lack of knowledge i.e., the wretched directions said things like “boil until mixture reaches desired consistency” Excuse me? So here is a more detailed account.
Pretty much, fruit and sugar go lb for lb. I use a really large stock pot so that there is no danger of boil over.
4lb (firm not over-ripe) apricots (weighed when halved and stoned)
4lb sugar,
3/4 pint water (or less)
juice of two lemons
Cut fruit in quarters, sprinkle with 1/3 of the sugar, leave overnight. Next day add water, lemon juice and kernels. i.e. split stones carefully and add 6-12whole kernels. Bring all to the boil then simmer gently until fruit is soft but not pulpy. Stir frequently as the fruit may catch on the bottom of the pot. Add the rest of the sugar and bring to the boil again as quickly as possible, stirring sugar until dissolved. Boil until colour darkens and mixture starts to “plop” whilst boiling. Mixture should drop off spoon ( not just pour off). Have a cold saucer handy and place small amount of mixture of it then place in the freezer briefly whilst mixture cools rapidly. Should be jammy consistency. Allow to cool slightly. I always like to take the kernels out. Fill prepared jars whilst jars are hot. Allow to cool before sealing. Wax may be used, but my jam gets used so quickly that I find it’s not necessary. To sterilise jars, I simply pour boiling water into clean jars (place metal spoon into jar first) then dry in warm oven.
