Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Wednesday July 22, 2009.
I am so in love with small batch preserving! I am also making new memories of canning and jamming. In previous years when I was a SAHM, I canned about everything we ate. Jams, fruit, tomatoes, pickles, relish and even a canned grape drink from the concord grapes in the back yard. I told the kids it was homemade "koolaid".
After I went to work full time, I wanted to return to canning and jamming, but honestly while working 6 days a week, this was not a reality. I missed the homemade treats and to a lesser degree I missed making them. Granted I did not want to return to canning at the level I did and work a full time job, but still I missed part of those days.
Fast forward 20 years (Eeee gads!) and I am back to it. I found this recipe and knew I
Apricot Riesling Jam
adapted from Simply Recipes
Find 2 1/2 pounds of ripe apricots. If they are not ripe enough, let them sit a few days to mellow and make your jam then.
Have 4-6 jars (half pint) ready, including the domes and rings. Place the domes and rings in a pan of very hot, not boiling water, cover and set aside.
Turn your jars upside down in a small glass pan, add an inch of hot water. Set in a 200 degree oven while you cook the jam. Your jars will be hot and sterilized when the jam is cook and ready.
Place 2 small plates in the freezer.
Now to make the jam............
5 c chopped apricots
2 3/4 c sugar*
juice of 1 large lemon
1/2 c Riesling
Bring mixture to a rolling boil, stirring constantly. Let boil 5 minutes stirring constantly. Reduce heat to medium and let gently boil for about 20 minutes. You will notice the mixture thickening and will need to be there and stir frequently the first 10 minutes, constantly the last 10 minutes.
Use a jar lifter to remove from water, the lids will begin "pinging" when the jars are removed from the water, that is the sound of success.
Store in a cool dry area, should keep 1 year. However this is delicious, it won't last a year.
*if you did the overnight fruit/pit soak, the sugar is already with the fruit,
As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!
this post is shared with:
full plate thursday@miz helen's
foodie friday@rattlebridge farm
Do you have the small batch preserving book? It is my favorite!
ReplyDeletePam, I do have that book, it is one of my favorites too. Thanks for visiting.
ReplyDeleteOh Melynda, how I would love to make some homemade apricot jam from fresh apricots!! I can only make do with dried apricots! Looks so good..I just love apricots!
ReplyDeleteI love homemade jam, I made a batch of strawberry jam a couple of weeks back. Homemade apricot jam sounds delicious!
ReplyDeleteoh my gosh that looks wonderful! i love homemade jam!
ReplyDeletelooks amazing love this!
ReplyDeletei love apricots but never jarred them. they look incredible
ReplyDeleteCongratulations!
ReplyDeleteYour recipe is featured on Full Plate Thursday this week. Hope you are having a great week and enjoy your new Red Plate!
Miz Helen
looks fantastic! I've got a bunch of apricots ready to go too - LOVE the thought of adding riesling!
ReplyDeletewe just finished a small batch of Nectarine-Mango Jam, no pectin added, and minimal sugar... I think I'm addicted to canning jams!
http://www.notjustachick.blogspot.ca/2012/07/nectarine-mango-jama-taste-of-summer.html