Wednesday, July 6, 2011
Homemade Apricot Jam
A big crate of sunny, glowing apricots....once you've eaten your fill of fresh fruits (and we have!), you turn to freezing and canning. Saving up some of that sunshine for the colder days.
Measure out 1 1/2 kilos of fruit (3 pounds), pit and cut them, and cook with 500 grams (1 pound) of Jelly Sugar for about 10 minutes. Be sure to stir once in a while so the fruit doesn't burn.
Disinfect your canning jars....I do this by simply washing them (and their tops) in the dishwasher and removing them with tongs while they are still hot.
I cut the skinny bottom part off of my funnel so that it would have a spout wide enough for pieces of fruit to slide through. This makes filling the glass jars without spilling so much easier!
Fill the jars with your jam when it's piping hot, screw the lid shut, and then turn the jars over to seal them.
Once your jars of sunshine have cooled to room temperature, you can turn them right-side-up, label them, and fit them with bonnets of vintage fabric and twine.
Give generously to friends and they will think loving thoughts of you every time they spread their toast.
There are few things which are both so easy and so satisfying to make as jam.
xoxo country girl