I don’t do the long term canning procedure, but I do hot water can everything that I make. All it takes is a stock pot and good sealable jars with lids and bands. I use Mason jars. I also use the same pot to disinfect and warm up my jars. I happen to use a 27 quart hot water canner but I used an old metal stock pot for years. The hot water canner also has a wire tray in it that you can use to lift the jars out of it. Canning is not complicated and will protect stuff from spoiling for quite a few years. I also have a pressure canner but only use it to can stuff with meat in it. Everything else, pickles, jams and jellies go not a hot water canner. How long the stay in the canner is based upon the size of the container - half pints, ten minutes,pints 15/minutes and quarts, twenty minutes. Most recipes have the canning times in them.
My mom always makes apricot jam. A cool use she found for it is she'd make a dipping sauce for egg rolls that's pretty delicious. About half a cup of jam with a table spoon or half a table spoon of mustard mixed in. 👌
I used about 10 apricot pits as another source of pectin. It really worked, and I just fished them out at the end. I made apricot/Amaretto jam and added blanched slivered almonds on the top.
Interesting using 10 apricot pits as another source of pectin. I might. give it a go. As Iam new in making jam Could you tell me should I sterilize jars before adding the jam in the jars Or boil the jars after I have filled the jars with jam.? Some people sterilize jars by putting them in the oven.
@@vpm7ginnie784, I sterilize my jars in the oven at 212° F before filling them, although some people say it isn't necessary. You also boil the filled jars (can't remember timing) after filling them. Make sure to cover them with water completely.
The lemon juice helps raise the acidity to discourage any bacterial growth, but is also a flavour enhancer. If you're going to be freezing small batches, then you could certainly leave the lemon juice out, and your final result will be a little sweeter and less acidic. We really like the little bit of tartness the lemon juice gives, especially the last couple of very hot summers when the apricots have been so sweet without much sourness to balance their flavour.
The foam is just some of the pectin and jam making a foam. Frequently it dissolves back in, and it doesn't change the flavour anyway. It can change the look, though, and will prevent you from getting a beautiful clear jam. The other problem is that it can sometimes trap air inside the jam, which can lead to discolouration and off-tastes in the long term. It shouldn't be a safety issue if you're properly using the safe home canning method.
We are not sure! We have never cooked with xylitol, but after doing a little reading, it seems like you can replace sugar with it 1:1, and it should work okay in this recipe. I don't know if the jam will gel as well with the xylitol, but if you find that it doesn't, you can always add a small amount of pectin for a more solid jam. Please make sure that you keep the jam out of reach of any dogs, because xylitol is terribly poisonous for puppers!
After you make the jam how do you keep it fresh? If you freeze it, what do you put it in? Or do you preserve it in jars? I know I will be making a big batch but can't possibly eat all that I am making anytime soon! Thanks!
We preserve it in jars. It's possible to perform basic hot-water canning by putting a clean, folded dish towel in the bottom of a stock pot. Instructions for hot-water canning may be found at nchfp.uga.edu/publications/publications_usda.html
Really depends on the texture you want. We wanted it to still have a lot of texture, so we left them in bigger pieces. If you want a jam that's smoother, crushing or mashing them will help with that, certainly.
@@winemeister It didn't feel rude to me 😉 I have yet to try homemade marmalade I bet it's heavenly 🤤 I just bought peaches to mix with my jam. I got extra for peach cobbler. It's baking right now!
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