just made apricot jam for the first time.
the recipe is kind of a hybrid of those from Christopher Lloyd, food.com, homesick texan, and waitrose.com, but i think it most closely resembles the Mark Bittman low-sugar recipe.
5 cups roughly chopped apricots
1 1/2 cup sugar
3 tbsp lime juice
macerate overnight in a covered bowl in the fridge
bring to a boil 15 to 30 minutes
do the frozen plate test
can and process in boiling water 5 minutes
I'd like to get some jars from Weck. lovely.
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