As I lately have a little time, I was browsing on the internet a few days ago. In search of fresh, challenging tips, inspirational dishes that We have never tasted before, to delight my loved ones with. Searching for a while but couldn't find any interesting things. Right before I wanted to give up on it, I ran across this fabulous and simple treat by accident on ambitiouskitchen. The dessert seemed so mouth-watering on its snapshot, it called for urgent actions.
It was easy to imagine just how it's made, how it tastes and just how much my husband might want it. Actually, it is very simple to impress the guy when it comes to treats. Yes, I'm a blessed one. Or perhaps he is.Anyways, I got into the webpage chestnut bread - http://dangtimes.com/index.php?mid=board_TvZF18&document_srl=7118765 and followed the step-by-step instuctions that were coupled with great photos of the task. It just makes life much easier. I can suppose it's a bit of a effort to take photos in the midst of baking in the kitchen as you most often have sticky hands so I seriously appreciate the time and effort she put in for making this post and recipe easily followed.
Having said that I'm encouraged to present my own recipe in a similar fashion. Many thanks the concept.
I had been fine tuning the initial formula to make it for the taste of my family. Need to say it absolutely was a terrific success. They prized the flavor, the structure and loved having a sweet such as this in the midst of a lively week. They ultimately demanded even more, a lot more. So the next occasion I am not going to commit the same miscalculation. I am likely to double the volume .
Apricot Jam Recipe with Waterbath Canning directions
This Apricot Jam recipe yields about 5 pints. If you wish to do more at a time make two solitary batches in two pots. Jam formulas don't double very easily.
Apricot jam can be processed safely within a Drinking water Bath Canner
Clean your apricots.
Place a spoon within the fridge. (yes you'll need a chilly spoon later.)
The next thing is actually optional. Some people keep peels on when coming up with apricot jam... some remove it. I remove my skins nonetheless it is not required. Everything depends on your selected texture when the jam is done. If you want to take away the skins it really is exactly like peeling peaches. Blanch your apricots to remove the skins.
Dip apricots right into a pot of boiling water for 2 minutes. I take advantage of a blancher. After that remove the apricots to some sink or bowl with cold water or glaciers water. This stops the cooking. Slip the skins off. In case your apricots are fine and ripe the skins will easily side off. If they are still just a little green you may want to use a blade to help them cut the apricots in two and take away the pit.
When you have 2 quarts of apricots peeled and pitted,combine it with lemon juice and glucose in a large pot.
It sure appears like a whole lot of sugars.... uhm that's because it IS a lot of sugar! Stir before sugar dissolves.
Turn on heat and provide to a boil. Stirring frequently to prevent scorching. Cook quickly to the gelling stage. I'll use a potato masher to help mash in the fruit.
It is possible to tell when the jam has already reached the gelling point by taking your cool spoon and scooping up a bit of jam. The jam will great quickly. Let it cool and tilt the spoon therefore the jam drips off. If it's still runny simply cook a bit much longer. The jam should be thickened.
Another (probably less difficult) way to tell if you're jam is ready is by temperature. First you will have to find out the gelling stage female elevation.
Determine the boiling point temperature by keeping a chocolate thermometer in boiling drinking water. Add 8 degrees. That is your gelling stage. This means it's the point where the jam will set up very well!
When your jam has already reached this temperature it is ready. Take it off from heat.
Pour hot jam into hot jars. Keep a 1/4 inch head space. Wipe the rims clean from any stickiness. If any jam is normally within the rims it may interfere with the lid closing to the jar.
Place the lids on add your screw bands and process.
above 6000 feet process quarter-hour
Please note, if you process for less than 10 minutes your jars should be sterilized. I don't need the added step so I choose to process for ten minutes or more. Find sterilizing jars
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