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.
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
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!
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!
Azerbaijani recipes❤❤🌹🌹🌹Спасибо, готовьте с удовольствием! ! 👍 Еще чудо- czcams.com/video/V6XCCEJZl3U/video.html Без кожицы czcams.com/video/WZ7pcjvzgfk/video.html С лимоном czcams.com/video/i9bA9feI7ho/video.html Новое czcams.com/video/sfOYk0nFPhM/video.html ВАРЕНЬЕ Из АЙВЫ czcams.com/video/pGHeoeP9heM/video.html Кизиловое Варенье czcams.com/video/DW0iivfxWHQ/video.html Инжирное варенье czcams.com/video/5xWaRoTmycc/video.html Клубничное варенье czcams.com/video/FrWvbpjpj0s/video.html Варенье из Помидоров czcams.com/video/FFoIpEGgWB0/video.html Варенье из грцкого ореха czcams.com/video/vq3LYqnXXRs/video.html Варенье из вишни без варки czcams.com/video/PhKQBXxyD_w/video.html Варенье из вишни с косточкой czcams.com/video/biBTVLWWQ3k/video.html Варенье из арбуза czcams.com/video/2MUHfp-g8vk/video.html Варенье из роз без варки czcams.com/video/M-Se5r27lVg/video.html Варенье из Роз czcams.com/video/KRQHBuXjF0k/video.html&lc=UgyXps5g1lsBa9Gnev14AaABAg.9qOLh-F-sne9qQyXvGTKhi Старинная Азербайджанская закуска- Кайсава из свежего абрикоса, czcams.com/video/u9Mvj4lW7Hc/video.html Из кураги czcams.com/video/GDJszy7tNjI/video.html
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. 👌
That sounds delicious! You could also do that with the plum and blackberry jam we made recently, and it would be more like plum sauce!
@@LoveYourFood That sounds really yummy too! I have a bunch of yellow plums I want to try jamming. think I'll give it a go
Looks yummmy 🤤
Apricot jam Azerbaijanian czcams.com/video/WZ7pcjvzgfk/video.html
@@LoveYourFood v good
Apricot and strawberry jams.Nothing beats them although,blueberry is a strong 3rd.Thanx for the video.
Apricot jam is so versatile, too. So many different uses for it!
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.
That sounds great. Amaretto would be a great flavour addition to this!
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.
Great job,thank you.. I love my jam on crapes..
It's very versatile! This recipe cuts the sugar down a little, so it has some of the tartness left, which we really love.
Guess you might be able to freeze in small batches and maybe without lemon juice that way.
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.
I didn't notice you added lemon juice like indicated in the ingredients did I miss something?
Great information, very informative. I was looking for information like that for a recipe I'm trying to do. Thanks!
Glad we could help!
@@LoveYourFood Thanks to you! Yesterday I made my first apricot jam for a goat cheese and apricot crostini.
@@QueMaravillaenlacocina That sounds absolutely delicious!
Looks great! Going to try it. Thanks.
We hope you enjoy it! It goes really well with the pancake recipe we just put up a couple of weeks ago, too!
Sounds nice. The apricots are in the market in my area about now.
Me encantó la receta!!!!!😋
is very liquid type ,
The white foam on the top doesn’t do anything in fact it dissolves after a while of boiling so yeah anyway there’s that
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.
Fast and easy 👌thank you
You're very welcome! Lots of great flavour in this one.
Nice video I did this
Very beautiful video and thanks for sharing 🌸🌸🙏🙏🙏🙏👍👍👍👏🏻👏🏻👏🏻🍀🍀🍀🍀🍀🍀🍀🌹🌹
Thanks very much! It's simple and delicious!
Awsome thanks for sharing
Our pleasure! We hope you enjoy the results yourself!
Not thick enough but thanks,
How much cups of sugar did you use sir?
what is 11/2 sugar... can you give this in metric please
Sorry!! That should be 1 and a half cups of sugar, about 300g-350g.
I am making Krapfen next week
Oh, interesting! You may want to cut the apricots up a little smaller if you're going to use it as a filling.
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
My mom freezes it in the jars
1 large green apple per kilo for pectin.
Awesome tip, thanks!
If i was to use xylitol instead of sugar, how much should i use?
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!
better to grind the apricots for faster cooking
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.
How hard is it to give the amount's ? Half cup n such. U talk enough.
The recipe is in the heading at the top, just open it up. How hard is that to do?
@@winemeister 😂👌
@@Cecibug1 I was rather rude there, and on such a lovely topic as making apricot jam, second only to seville orange marmalade! Love them both.
@@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!
Azerbaijani recipes❤❤🌹🌹🌹Спасибо, готовьте с удовольствием! ! 👍 Еще чудо- czcams.com/video/V6XCCEJZl3U/video.html Без кожицы czcams.com/video/WZ7pcjvzgfk/video.html С лимоном czcams.com/video/i9bA9feI7ho/video.html Новое czcams.com/video/sfOYk0nFPhM/video.html ВАРЕНЬЕ Из АЙВЫ czcams.com/video/pGHeoeP9heM/video.html Кизиловое Варенье czcams.com/video/DW0iivfxWHQ/video.html Инжирное варенье czcams.com/video/5xWaRoTmycc/video.html Клубничное варенье czcams.com/video/FrWvbpjpj0s/video.html Варенье из Помидоров czcams.com/video/FFoIpEGgWB0/video.html Варенье из грцкого ореха czcams.com/video/vq3LYqnXXRs/video.html Варенье из вишни без варки czcams.com/video/PhKQBXxyD_w/video.html Варенье из вишни с косточкой czcams.com/video/biBTVLWWQ3k/video.html Варенье из арбуза czcams.com/video/2MUHfp-g8vk/video.html Варенье из роз без варки czcams.com/video/M-Se5r27lVg/video.html Варенье из Роз czcams.com/video/KRQHBuXjF0k/video.html&lc=UgyXps5g1lsBa9Gnev14AaABAg.9qOLh-F-sne9qQyXvGTKhi Старинная Азербайджанская закуска- Кайсава из свежего абрикоса, czcams.com/video/u9Mvj4lW7Hc/video.html Из кураги czcams.com/video/GDJszy7tNjI/video.html