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Honey-apricot jam recipe (split from L.A. board)

Regina Jun 19, 2007 06:18 AM

The Chowhound Team split this tangent from the L.A. board discussion about Blenhiem apricots. If you'd like to know when and where to find Blenheims in the L.A. area, please go here http://www.chowhound.com/topics/412063

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recipe? pretty please? :)

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  1. g
    glutton RE: Regina Jun 19, 2007 08:46 AM

    I honestly cannot find it on-line (I printed it out a few months ago). However, I have it printed at home. It's a pretty simple recipe, so I think I can recite it from memory.

    Pit and slice 3 pounds of apricots into halves or quarters, depending on the size. I used Cots, but any type of apricots would probably work fine. Put them in a bowl with half a cup of sugar and half a cup of honey (I used a caramelized wildflower honey, but any type would probably be fine). Let them macerate for three hours, stirring them gently so that all sugar dissolves. Add a couple tablespoons of lemon juice. Put in a large saucepan or large skillet (my preference) and bring to a boil for five minutes or so. Reduce the heat to a simmer and simmer for 30-40 minutes until the right consistency is reached. Be gentle with the apricots so that large pieces remain in the jam. This will produce about 6-7 cups of jam.

    4 Replies
    1. re: glutton
      David Kahn RE: glutton Jun 19, 2007 01:43 PM

      Wandering dangerously close to the home cooking board here, but do you guys who cook with these remove the skins first, and if so, how do you go about it?

      1. re: David Kahn
        ipsedixit RE: David Kahn Jun 19, 2007 02:45 PM

        Drop them in hot water for about 2-3 seconds, then give them an ice bath and voila. Skins peel off easily.

        1. re: David Kahn
          glutton RE: David Kahn Jun 19, 2007 03:00 PM

          When I made the jam on Saturday, I did not remove the skins. I like big pieces of fruit in the jam and the skins help keep those fruit chunks together. Also, if I use the skin, I increase the level of pectin in the jam, which means I don't need to use as much sugar to get the jam to gel.

          1. re: David Kahn
            Regina RE: David Kahn Jun 19, 2007 05:04 PM

            I have the same method for all thin skinned fruit- peaches, apricots, tomatoes (are tomatoes a fruit?). Score the skin at the round tip, a large, shallow X. Drop for a 4-5 seconds into boiling water, fish them out, and peel off right away, the scored skin should be curling, so you can peel right off. Helps if you have asbestos fingers, as I do. If you can't peel it right out of boiling water, alternative is to throw into icebath. However for me, for skin to peel easily with icebath method, fruit has to be kept in boiling water longer, up to 25 seconds.

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