Recipe: Becky’s Apricot Conserve

Ingredients
5 lbs Apricots
1 1/2 lbs sugar
1/3 cup lemon juice
*apricot pits
Supplies
Paring knife
Scale
Measuring cups
Citrus reamer & fine meshed strainer
Large, wide, shallow pot
Wooden or metal spoon
Ladle
Funnel
Lids and jars
Colander
*Hammer
*pliers
Garden gloves
Dish towels, at least 2,one non-terry
Jars and lids
2, deeper pots for boiling lids and jars
Baking sheet
thermometer
*optional

Notes:

Start small; when using a new recipe or fruit.

  • Use fruit that is ripe but not over ripe
  • You will need about 5 ½ lbs of whole fruit in order to get 5 lbs cut
  • Have everything ready to go before you begin
  • Use a hot-fill method not boiling water bath, to create a seal on the jars. This method can be used only for high acid foods which are most fruits, except figs.
  • Adding the kernel of the pit adds a wonderful almond flavor but it is optional. This of course contains cyanide in the form of amygdalin. Roasting the kernel reduces the amount of amygdalin and helps bring out the almond flavor. Eating an excessive amount of the kernels could cause illness however, the amounts we will be using (1-2 kernels per jar) cause no harm. Best not to nosh and the kernels and keep them away from children.
  • Use a wide pot with large surface are and only fill it ½-2/3 full. This allows quicker evaporation of the excess liquid and prevents over cooking the jam.

Directions:

  • Turn you oven n to 300 degrees.
  • Check the seals of the lids, making sure they aren’t damaged and check the rims of the jars for any chips.
  •  Wash the jars and lids with hot soapy water. Put the lids in a pot of simmering water.
  • Have ready your ladle, gloves (for holding the hot jars, a colander for draining the lids a clean towel, a soup spoon and funnel.
  • Wash the apricots
  • Cut in half remove pit and cut each half into quarters.
  • Weigh the sugar; add fruit, sugar and lemon juice to the pot. Let sit while you crack open the apricot pits
  • Holding the pit with the pliers with narrow edge exposed, hit the edge with a hammer until the outer shell cracks apart off the kernel. Hopefully, it is intact bit if not, it can still be used. Throw away the hard outer shell and keep the kernels. You will want 2-3 per jar.
  • Put the jars, right side up in the oven.
  • Put the jam pot over high heat and stir constantly. It should take about 15 minutes total from beginning to end. When the jam has thickened, and the spoon leaves a “trail” in the jam when stirred, it is about done.
  • Remove the jars from the oven.
Posted in Newsletter, Recipes Tagged with: ,

Recent Posts

  • Recipe: Pork Chops with Apples and Onions

    Pork Chops with Apples and Onions
    via Martha Stewart

     
    Ingredients:
    6 bone-in pork chops (loin or shoulder), cut 3/4 inch thick
    Coarse salt and fres…

  • Farm Focus: The Buzz with Bees

    Spring is synonymous with blooming flowers and where there are blooming flowers there are bees! And while most people think  of European honey bees, we  w…

  • Fruit & News of the Week: April 9, 2018

    This Week’s Fruit:
    Minneloa Tangelos
    Twin Girls Farm, Dinuba, CA
    The Tangelo is a cross between a mandarin and grapefruit. Its skin is easy to peel and its f…

  • Recipe: DIY Orange Soda

    Via Food52

    Ingredients:

    4 oranges
    1 lime
    1 cup granulated sugar
    Lemon lime seltzer water

    Method:

    Zest the oranges and the lime and add all o…

  • Farm Focus: Jim Churchill of Churchill-Brenneis Orchard

    Jim of Churchill-Brenneis Orchard, never imagined himself becoming a farmer, though he grew up walking through friends orchards on weekend trips from LA. His pa…