Comments on: Easy Apricot Jam http://www.owlhaven.net/2008/07/24/easy-apricot-jam/ Fri, 30 Jul 2010 05:56:09 +0000 hourly 1 http://wordpress.org/?v=3.0 By: cassie-b http://www.owlhaven.net/2008/07/24/easy-apricot-jam/comment-page-1/#comment-35349 cassie-b Sun, 26 Jul 2009 19:10:34 +0000 http://owlhaven.wordpress.com/?p=1703#comment-35349 I'll be making the jam - I made 2 batches of blueberry jam and we are really enjoying it. I’ll be making the jam – I made 2 batches of blueberry jam and we are really enjoying it.

]]> By: Rachel http://www.owlhaven.net/2008/07/24/easy-apricot-jam/comment-page-1/#comment-27223 Rachel Sat, 26 Jul 2008 20:13:56 +0000 http://owlhaven.wordpress.com/?p=1703#comment-27223 Mary - I've been doing a super-easy variation of this, too. I use about the same amount of apricot puree, but then add 2 pkgs of plain gelatin. I put about 1/4 to 1/2 cup sugar into the mixture (all in the food processor or blender), then bring it to a boil in a pot on the stove. Optional add-ins are vanilla and/or cinnamon. After it boils, I dump it into plastic canning containers with screw-on lids and put it in the freezer. This recipe is tart, but I'm trying to get away from so much white sugar in our diet (and you can certainly add more sugar to taste if you try this). I've also added a can of crushed pineapple to the apricot puree in the blender. The pineapple sweetened it a little more, but it's still tart. The final product is a softer gel than traditional jam, but you can tweak the quantity of gelatin you add. We use this on pancakes/waffles or mixed in with plain yogurt for breakfast. I have also made low-sugar frozen yogurt in my ice cream maker by adding the above recipe to plain yogurt and freezing it like ice cream. Thanks for the great recipes! Rachel Mary -
I’ve been doing a super-easy variation of this, too.
I use about the same amount of apricot puree, but then add 2 pkgs of plain gelatin. I put about 1/4 to 1/2 cup sugar into the mixture (all in the food processor or blender), then bring it to a boil in a pot on the stove. Optional add-ins are vanilla and/or cinnamon.
After it boils, I dump it into plastic canning containers with screw-on lids and put it in the freezer. This recipe is tart, but I’m trying to get away from so much white sugar in our diet (and you can certainly add more sugar to taste if you try this).
I’ve also added a can of crushed pineapple to the apricot puree in the blender. The pineapple sweetened it a little more, but it’s still tart.
The final product is a softer gel than traditional jam, but you can tweak the quantity of gelatin you add. We use this on pancakes/waffles or mixed in with plain yogurt for breakfast. I have also made low-sugar frozen yogurt in my ice cream maker by adding the above recipe to plain yogurt and freezing it like ice cream.
Thanks for the great recipes!
Rachel

]]> By: Owlhaven http://www.owlhaven.net/2008/07/24/easy-apricot-jam/comment-page-1/#comment-27222 Owlhaven Sat, 26 Jul 2008 19:11:12 +0000 http://owlhaven.wordpress.com/?p=1703#comment-27222 Narelle, All my jars have already gone through the dishwasher before I begin. Then I wash again with hot soapy water. I think the official recommendation is to set the jars in boiling water and boil for a few minutes again, but I just dip them all in and out of the boiling water before I begin filling any jars, then set them on a clean towel and leave them until it is time to fill them. I always have a few more prepped than I think I'll need... Mary Narelle,

All my jars have already gone through the dishwasher before I begin. Then I wash again with hot soapy water. I think the official recommendation is to set the jars in boiling water and boil for a few minutes again, but I just dip them all in and out of the boiling water before I begin filling any jars, then set them on a clean towel and leave them until it is time to fill them. I always have a few more prepped than I think I’ll need…

Mary

]]> By: Butterfly Mama http://www.owlhaven.net/2008/07/24/easy-apricot-jam/comment-page-1/#comment-27221 Butterfly Mama Sat, 26 Jul 2008 05:23:46 +0000 http://owlhaven.wordpress.com/?p=1703#comment-27221 Thanks for the recipe I'll have to try this sometime. My son just figured out that he really love "pricots". I'm itching to use my very own canner that I got for Christmas. And maleesha, I did can on my flat top stove with no repercussions. Thanks, Heidi Thanks for the recipe I’ll have to try this sometime. My son just figured out that he really love “pricots”.

I’m itching to use my very own canner that I got for Christmas.

And maleesha, I did can on my flat top stove with no repercussions.

Thanks, Heidi

]]> By: maleesha http://www.owlhaven.net/2008/07/24/easy-apricot-jam/comment-page-1/#comment-27220 maleesha Fri, 25 Jul 2008 22:40:24 +0000 http://owlhaven.wordpress.com/?p=1703#comment-27220 I'm going to try this for the first time this fall. I have read that you have to boil longer for every 1000 feet above sea level you are. Also I read somewhere that you shouldn't do this on a flat-top cookstove...why would this be? Or it is not true? Does anyone know for sure? I'd love an email answer because I'd hate to inflict botulism upon my family... I’m going to try this for the first time this fall. I have read that you have to boil longer for every 1000 feet above sea level you are. Also I read somewhere that you shouldn’t do this on a flat-top cookstove…why would this be? Or it is not true? Does anyone know for sure? I’d love an email answer because I’d hate to inflict botulism upon my family…

]]> By: cassie-b http://www.owlhaven.net/2008/07/24/easy-apricot-jam/comment-page-1/#comment-27219 cassie-b Fri, 25 Jul 2008 20:05:15 +0000 http://owlhaven.wordpress.com/?p=1703#comment-27219 I've canned blueberry jam this summer, and will make about 50 jars of applesauce in the autumn. I make vidalia onion relish about every other year. It's expensive to buy and if you make it yourself, the cost is way down, and the flavor is way up. Thanks for the recipe. Cas I’ve canned blueberry jam this summer, and will make about 50 jars of applesauce in the autumn. I make vidalia onion relish about every other year. It’s expensive to buy and if you make it yourself, the cost is way down, and the flavor is way up.

Thanks for the recipe.

Cas

]]> By: Narelle http://www.owlhaven.net/2008/07/24/easy-apricot-jam/comment-page-1/#comment-27218 Narelle Fri, 25 Jul 2008 13:29:13 +0000 http://owlhaven.wordpress.com/?p=1703#comment-27218 Hello! I do have a quick question! Do you sterilize your jars first by boiling the for 10 mins, or do you just wash them good? That's the only part I've had a problem with...having jars boiling and managing to have each lot sterilized before the next batch of jam is ready! Oh, and when I made it I only used about 2/3 a cup of sugar and some white grape juice, and used the low/no sugar pectin...if anyone doesn't like the sound of having to use so much sugar. I would've used no sugar, but had to use store-bought peaches that just didn't have the same zing as homegrown! Love your blog, and especially learning about the canning, as I am just venturing out in that area. :) Hello! I do have a quick question! Do you sterilize your jars first by boiling the for 10 mins, or do you just wash them good? That’s the only part I’ve had a problem with…having jars boiling and managing to have each lot sterilized before the next batch of jam is ready!

Oh, and when I made it I only used about 2/3 a cup of sugar and some white grape juice, and used the low/no sugar pectin…if anyone doesn’t like the sound of having to use so much sugar. I would’ve used no sugar, but had to use store-bought peaches that just didn’t have the same zing as homegrown!

Love your blog, and especially learning about the canning, as I am just venturing out in that area. :)

]]> By: Nancy http://www.owlhaven.net/2008/07/24/easy-apricot-jam/comment-page-1/#comment-27212 Nancy Fri, 25 Jul 2008 13:23:39 +0000 http://owlhaven.wordpress.com/?p=1703#comment-27212 Wow! You were a busy lady yesterday. That apricot jam looks fabulous (just happens to be my favorite flavor). It will be like a taste of summer everytime you eat it this winter! Wow! You were a busy lady yesterday. That apricot jam looks fabulous (just happens to be my favorite flavor). It will be like a taste of summer everytime you eat it this winter!

]]> By: Joanne http://www.owlhaven.net/2008/07/24/easy-apricot-jam/comment-page-1/#comment-27214 Joanne Fri, 25 Jul 2008 12:33:07 +0000 http://owlhaven.wordpress.com/?p=1703#comment-27214 Maybe I missed something, but it looks like you left out the lemon juice/vinegar.... Thanks for the recipe and the experienced opinion about canning. I would love to try canning, but haven't taken the plunge yet as it seemed to be such a huge task. Maybe I missed something, but it looks like you left out the lemon juice/vinegar….

Thanks for the recipe and the experienced opinion about canning. I would love to try canning, but haven’t taken the plunge yet as it seemed to be such a huge task.

]]> By: jessica http://www.owlhaven.net/2008/07/24/easy-apricot-jam/comment-page-1/#comment-27213 jessica Fri, 25 Jul 2008 11:01:00 +0000 http://owlhaven.wordpress.com/?p=1703#comment-27213 I second the 'canning so isn't hard' statement. I always thought it was, but then I tried it and it really wasn't bad at all! Last weekend we made 42 jars of raspberry jam and soon I want to make apricot-I'll try out your recipe when I do! I second the ‘canning so isn’t hard’ statement. I always thought it was, but then I tried it and it really wasn’t bad at all! Last weekend we made 42 jars of raspberry jam and soon I want to make apricot-I’ll try out your recipe when I do!

]]>