Sake Gumi

Apricot Jamming: Fruit Prep, Pt. 1
Apricot Jamming: Sterilizing Jars, Pt. 2

Now that you have let the apricots rest for at least two hours, and your jam jars are set and ready to go, let's get to jammin'!

This is a pretty straight-forward procedure: bring apricots to a boil, and for the next half hour or so, you will stir, stir, stir, as if your life depended on it. Start out at high heat, then bring it down a little, or else you will get the hot liquid all over the stove, and yourself (painful).


See all that foam?? Jens suggests scooping that all off and using it as apricot syrup for later. Genius!!!

During some last minute research, I found this recipe in the Washington Post for rosemary apricot jam. I just happened to have some of it in the fridge, so I scooped out a few cups of the apricots from the big pot and made the rosemary one separately (not so smart, see notes below).

I was initially supposed to have let the rosemary marinate in the apricots, but oh whatevs, I just dropped a few stems in there and turned the heat on.


Here's a video of the jamming process about 15 minutes into the process:

Here I am with the finished product:

If I could do this part over, I would have:
- Divided the jam earlier for the rosemary portion. Doing it just minutes before fucks up the juice to apricot proportions, and as you saw in the video, the consistency of the jams came out very differently.

- Kept the heat on low. Having the jam fly up in your face every other second is really not good for the complexion.

- Put the rosemary in a mesh strainer. I managed to take out the big strands of rosemary, but I couldn't get all the leaves, which really gets in the way of the jam enjoyment factor.

Ok, that's it for now. I'll bottle them up next!


Leave a comment

Please note: comments must be approved before they are published