Sunday, 1 June 2014

Using frozen apricots to make jam


Jam from frozen apricots by Carole's Chatter
 
I bought some lovely apricots but didn't have the time (or the clean jars) to turn them in to jam straight away.  So I threw them into a freezer bag, sucked the air out of the bag with a straw and closed it – then into the freezer with them.
 
Jam from frozen apricots by Carole's Chatter
 
Two months later, I set about making the frozen  apricots into jam.  I just tipped the apricots into the jam pan as they were, added the sugar (jam setting sugar) and let it sit until it had thawed a bit.  When the apricots were a little soft I just pushed each one with a wooden spoon which opened it up and took the stone out with a teaspoon.
I then added the juice of half a lemon and boiled it all up.  I also added a hint of vanilla and sherry towards the end.
For how I make jam, click here.  The only difference with making it from frozen was that you needed to boil it a few minutes more before it reached jam setting stage.  Before putting the jam into jars I gave it a quick stick blend – not to make it smooth but to get a nice degree of chunkiness.
Some people skim the foam off the jam as it cooks but I didn't bother this time and the jam was just fine.

 

6 comments:

  1. I love apricots. Nice job!

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  2. I love apricot jam. I'm sure the vanilla and sherry made it very good!

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  3. I'm an apricot fan, too. Never knew you could freeze them before making jam!

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  4. This is a great idea. It's often a bit of a challenge keeping on top of all the fresh fruit you want to preserve when it's in season. I roast apricots with a little butter & sprinkling of brown sugar, then freeze them, and turn them into gelato later in the year.

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  5. Apricots are my favorite!!! What a great idea for preserving and using your excess fruit. Oh, wow, just read C&C's comment ... that method looks awesome too.

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