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.
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.
I'm jealous! Sounds yum!
ReplyDeleteI love apricots. Nice job!
ReplyDeleteI love apricot jam. I'm sure the vanilla and sherry made it very good!
ReplyDeleteI'm an apricot fan, too. Never knew you could freeze them before making jam!
ReplyDeleteThis 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.
ReplyDeleteApricots 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.
ReplyDelete