I was thrilled to receive a large crate of apricots this week. There’s no denying the gorgeous blush of a rosy ripe apricot. Of course, this has meant many batches of various apricot-related preserves. I’ll share some things I’ve learned along the way, but first, about the history of apricots.
The primary origin of apricots is China likely imported to Europe during Roman times where it remains today a treasured staple. It is thought the Franciscan Brothers began apricot production in California 2-300 years ago. Like California, southern BC, Ontario, and Quebec are highly suitable for growing these fruits.
This week I have made 18 lbs of apricot items. Some recipes call for blanching and peeling apricots! Waste of time in my opinion. The skins dissolve into the jam. In previous years I confess to occasionally making apricot jam with commercial pectin. Don’t bother. Frankly, it destroys the beauty of the jam. Although apricots are relatively low in pectin and need the long-boil method for cooking, you can boost pectin with lemon juice or add grated high pectin apple. The ratio of fruit to sugar varies between recipes, but most people prefer a slightly tart apricot jam. To achieve this, a ratio of 3 parts fruit to 1 part sugar is suggested. If you like it sweeter, increase the sugar (2:1 or even 1:1 if you really like it sweet!). Using the long-boil method always raises the question about when the jam is set. I use the belt and suspenders approach: A candy thermometer at about 217 and I put soup spoons in the freezer to check the set by dipping the frozen spoons into the jam and seeing if it ‘wrinkles” or sheets off the spoon as opposed to dripping.
One recipe I made this week reminds me of France. I love lavender and grow a lot of it. So, using it to infuse the apricot jam seems like a natural. This recipe is modified from one in the Ball New Book of Canning. I simply reduced the sugar which called for a 1:1 ratio which I consider too sweet.
David Leibowitz, chef/author living in Paris says nothing excites the French more than summer apricot jam! To this point, my good friend says it’s unimaginable to think about a croissant without apricot jam! If you’re in the mood to be transported to France, buy some Chef Patrick frozen croissants (he’s from Thornbury) and bake them in your own oven topped with your apricots preserves! Bon Appetit!
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Lavender Infused Apricot Jam
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Loading...Ingredients
- 3 lb ripe apricots, washed, stones removed and chopped
- 3 cups sugar
- 3 TBSP bottled lemon juice
- 4 tsp dried lavender flowers wrapped in cheesecloth and tied with a string to attach to the pot.
Instructions
Place chopped apricots, sugar, lemon juice in a bowl or Dutch oven. Stir. Add in the lavender and squish it around to ensure it is moistened. Cover and refrigerate overnight. The maceration helps reduce cooking time and starts the infusion of the lavender.
Next day bring the pot to a boil. Reduce heat and boil gently for about 40 minutes or until the jam is set. Remove the lavender bag. Fill jars with ¼ inch headspace. Wipe rims. Attach lids and rings to finger-tip tight. Process jars in a water-bath or steam canner for 10 minutes adjusting for altitude. Rest 5 minutes. Remove from canners and allow jars to cool for 24 hrs. Check seals. Any unsealed jars can be refrigerated and eaten.
Notes
Yield is about 5 jars (250 ml)
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