(Quick-must be that Philly thing again:@)
I am very pleased with it and will be making it often!
My Walmart has 3oz of apricots for 98¢, that makes about 8oz of jam which comes to approx $1.40. It has less sugar than store bought, not to mention whatever other undesirables the factory adds in...
A note about flavorings: I chose lemon juice and just a few grates of lemon zest. Bloggy Buddy BJ makes a version HERE with almond extract. Food In Jars made a version using vanilla extract HERE.
As for my new kitchen toy-
I used these Kuhn Rikon Snips that I got from QVC, boy did they work great! I've cut apricots with my chef's knife before and they stuck and got gunky, not with these snips.
Dried Apricot Jam
3 oz dried apricots, cut/chopped
1 C boiling water
2 tsp fresh lemon juice
1/4 C sugar-more or less to taste
Lemon zest-I ran 1/3 of the lemon down the grater about 4 times, you just want a touch to brighten it.
- Place cut apricots in a small bowl.
- Pour boiling water over them and let sit for 3 hours.
- Pour apricots and water into small food processor and give a good 10 pulses or more. The consistency you see will approximately be your jam, you decide if you want it chunkier or smoother. Note: Please do not put the apricots in the food processor before soaking-not good!
- Pour into a pan (I used a flared 8" skillet). Heat over medium high, stirring constantly, when you see the first bubbles reduce heat to medium-low maintaining a low bubble and cook for 10 minutes, stirring constantly. (Apricots will scorch, keep 'em moving!)
- Add sugar, start with 1/8 C, carefully taste it (it's hot) and add more until you're happy-it's your jam:@)
- Bring to a boil, reduce heat to low simmer and cook for one minute stirring constantly.
- Turn off heat, add the lemon zest, stir and pour into a clean jar.
- Cool, add a lid and store in the fridge. Don't know how long it will stay good... doesn't last long enough to find out!