Our supply of homemade jam had dwindled to nothing, forcing us to -gasp!- buy Welch's grape jelly at the store. We haven't purchased commercial jam in several years, preferring our own fruity creations for PBJs.
Things were truly desperate.
When I saw apricots on sale for $1/pound, I knew these little beauties had a sweet destiny: lined up as jars of sparkling jams on my shelf.
We bought almost 50 pounds of apricots and began our work.
Sarah had never made jams with me before (other than helping prep the fruit) so we spent an entire afternoon together in the kitchen. She learned how to do each step on her own.
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| Sarah carefully measures the sugar for each batch of jam |
We made several different kinds of apricot jam so we wouldn't get tired of the same flavor during the year. I've written some of our variations below.
I made them up, but it is really easy to modify jam recipes,
so I don't think I deserve any creative credit.
The secret to modifying jam recipes is to keep the fruit to sugar ratio the same. For example, if a recipe calls for 6 cups of apricots, you can substitute 3 cups of apricots with 3 cups of any other fruit you'd like to add (mango, strawberries, etc.) Viola.
Your possibilities are endless. The only limit is your imagination.
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| Sarah purees a batch of apricots |
Here is the basic Apricot Jam recipe:
1. Wash jars and screw bands in hot soapy water, rinse with warm water.
Pour boiling water over the flat lids in a saucepan off the heat.
Let stand in hot water until ready to use.
2. Prepare fruit according to your desires
(some people chop fruit by hand, some people scald the fruit
to peel off the skins....that's too much work for me.
I just puree it all.
That is taboo in the jam-making world and I'd never stand a chance entering this stuff in a fair, but I don't care about immaculate presentation.
I just care about flavor and ease of preparation.
Honestly, when I have a dozen batches of jam to make,
I'm not peeling the fruit by hand!)
3. Measure exact amount of prepared fruit into a large stockpot.
Stir in lemon juice and any other flavor ingredients (see variations below).
4. Measure exact amount of sugar into a separate bowl.
(Altering the amount of sugar will result in failed jams that won't set.
Be careful!
On a happy note, failed jams make FANTASTIC pancake toppings!)
5. Stir in 1 box pectin into the fruit in the saucepan.
Add 1/2 tsp butter to reduce foaming, if desired.
6. Bring mixture to a full rolling boil
(a boil that doesn't stop bubbling when stirred)
on high heat, stirring constantly.
(Seriously, don't stop stirring...
if you don't stir, it will scorch on the bottom and
ruin everything.)
7. Stir in sugar quickly.
Return to a full rolling boil (don't stop stirring!)
and boil exactly one minute, stirring constantly.
Remove from heat and skim off any foam.
(I put the foam on a dish and let the children dip freshly baked bread into it.
It's yummy!)
8. Ladle quickly into prepared jars, filling to within 1/8 inch of the tops.
Wipe jar rims and threads with a clean cloth
(although, if you use a funnel when you fill the jars,
there should be no spilled jam on the rims).
Cover jars with two-piece lids and screw the bands tightly down.
(Make sure they are tight!
I can tell you, it makes a big mess if they aren't tight!
You'll see why in a moment...)
9. Flip the jars upside down so the jam touches the lid.
Let sit in this inverted position for 5 minutes
(this is easier than processing the jars in a water bath.
The hot jam sterilizes the jar and lid.
This is why it's so important to have the lids tightly screwed on.
I know from sad experience.
Trust me.
Jam is not fun to scrub off the counters,
especially when an entire quart has spilled.)
10. Return jars to their original position and let cool on the counter overnight.
Label and store in a dark place for a year.
(They always say store it only for a year,
but I've opened jams that were forgotten for 3 years
and they were just as good.)
Spiced Apricot Jam-
5 cups pureed apricots
1/4 cup fresh lemon juice
7 cups sugar
1 box of pectin
1 tablespoon finely chopped crystallized ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon freshly grated ginger root
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground cloves
1/4 teaspoon freshly ground allspice
(This is irresistible! It takes like Christmas in a jar!)
Tropical Apricot Jam-
2 1/2 cups pureed apricots
2 1/2 cups pureed mango
1/4 cup lemon juice
7 cups sugar
1 box pectin
(This one is super delicious and really easy. It's one of our favorites.)
Blueberry Apricot Jam-
3 cups pureed apricots
2 cups pureed blueberries
1/2 cups fresh lemon juice
7 cups sugar
1 box pectin
(Another really easy variation! This one is a beautiful purple.)
After storing away dozens of jars of jam, my friends asked me to help them harvest wild grapes this week. Tonight we are grape-picking for Family Home Evening.
Last time we harvested the wild mustang grapes in Texas, our van was filled with huge tubs of fruit. Mustang grapes make wonderful jelly.
Since we'll be making jellies again all week, if any of you local readers want to come learn how to make it, you are welcome to email me and I'll let you know what time to be here. Bring a picnic lunch and we'll let the kids play while we cook.
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