|
Quick & EasyBy Beverly Barbour
Warm up the tastebuds, it's apricot timeApricots, peaches, plums and nectarines (known as stone fruits) don't ripen much after picking; the flavor comes to full bloom when the fruit is cooked. And blossom it does, especially apricots. My grandmother always made her apricot sauce with some rhubarb in the jars, what a wonderful combination that is. Try cooking apricot slices and rhubarb slices with sugar and a little water to make an apricot-rhubarb sauce or puree. Both are fabulous on pancakes, waffles or French toast, as well as on gingerbread, cake or ice cream. Both take well to a dash of cinnamon or the tiniest bit of vanilla, or brandy. Some lucky folks with room in their refrigerators can make apricot jam the easy way which gives you a product that is lighter, brighter, sweeter and much firmer than hot-water bath cooking. Both ways are delicious but amazingly different from each other. Easy Apricot JamStore this in the refrigerator and eat within a month. 3 to 4 pounds firm apricots (or apriums or plumcots) Prepare 4 half-pint jars by washing in soapy water and rinsing with boiling water. Or, run jars through a full cycle of the dishwasher. In either case turn bottoms up standing on a towel and cover with a clean kitchen towel. Let cool on the kitchen counter. Meanwhile, remove the stones from the apricots, reserving 4 stones. Weigh the fruit and weigh an equal amount of sugar. Place the sugar in a large heatproof glass or metal bowl and warm in 250 F. oven, stirring occasionally. Coarsely chop the fruit. Combine fruit and warm sugar in a saucepan and add lemon juice. Bring to a boil, stirring constantly. Reduce heat and cook, stirring frequently to avoid scorching, until the fruit falls apart and the jam passes the jell test, about 25 to 35 minutes. To do this, place a saucer in the freezer for a couple of minutes. Remove from freezer, dribble a teaspoon of jam on it and return to freezer for 2 minutes. Remove and check. If the mixture is still runny, continue cooking and check again in 5 minutes. If it holds its shape, the jam is ready; remove from heat. Ladle the jam into prepared jars. When cool, close with lids or a double thickness of plastic wrap secured with a rubber band. Refrigerate. NOTE: Optional additions: 1) Wrap the 4 reserved apricot pits in a clean cloth and crack by hitting them with a hammer, heavy pan (like cast iron), or a rock. Remove the almond-like kernel and add 1 to each jar of jam for a delicate almond flavor. 2) Place the teaspoon of optional lavender in a tea infuser ball or spoon, or tie it securely in several thicknesses of cheesecloth and place in the jam as it cooks. Remove when jam is finished. Makes 2 pints. Prepare 4 half-pint jars by washing in soapy water and rinsing with boiling water. Or, run jars through a full cycle of the dishwasher. In either case turn bottoms up standing on a towel and cover with a clean kitchen towel. Let cool on the kitchen counter. Meanwhile, remove the stones from the apricots, reserving 4 stones. Weigh the fruit and weigh an equal amount of sugar. Place the sugar in a large heatproof glass or metal bowl and warm in 250 F. oven, stirring occasionally. Coarsely chop the fruit. Combine fruit and warm sugar in a saucepan and add lemon juice. Bring to a boil, stirring constantly. Reduce heat and cook, stirring frequently to avoid scorching, until the fruit falls apart and the jam passes the jell test, about 25 to 35 minutes. To do this, place a saucer in the freezer for a couple of minutes. Remove from freezer, dribble a teaspoon of jam on it and return to freezer for 2 minutes. Remove and check. If the mixture is still runny, continue cooking and check again in 5 minutes. If it holds its shape, the jam is ready; remove from heat. Ladle the jam into prepared jars. When cool, close with lids or a double thickness of plastic wrap secured with a rubber band. Refrigerate. NOTE: Optional additions: 1) Wrap the 4 reserved apricot pits in a clean cloth and crack by hitting them with a hammer, heavy pan (like cast iron), or a rock. Remove the almond-like kernel and add 1 to each jar of jam for a delicate almond flavor. 2) Place the teaspoon of optional lavender in a tea infuser ball or spoon, or tie it securely in several thicknesses of cheesecloth and place in the jam as it cooks. Remove when jam is finished. Makes 2 pints. Low-Sugar Apricot Jam12 pounds apricots Meanwhile, pit the apricots and cut them into quarters if large, halves if not so large. Divide between 2 large pots and sprinkle each pot with 4 cups of sugar and 2 cups of water. Cover and refrigerate overnight. The next day, place a large cake pan on a burner and fill it half full of boiling water. Slip the jars into the water and keep simmering 15 to 20 minutes. Remove apricot pots from the refrigerator and add half of the lemon juice and cinnamon sticks to each pot. Put on a stove over medium to medium-low heat and simmer, stirring often, until the apricot mixture reduces by about half. It should have a syrupy consistency, but won't look "jelled." (This can take up to an hour.) Fill the sterilized jars with jam leaving 1-inch at the top. Wipe the rims and jars with damp paper towels to remove any spills. Put the lid on and lightly screw the band around it--don't screw too tightly at this stage. Place a few jars at a time in the pot to keep the water boiling; boil each batch for 15 minutes. Add boiling water if needed to keep jar tops covered. Remove from pots and place on counter to cool. When completely cool test the seal by tapping top of jar with the bottom of a spoon. If it does not ring but goes thump, test the seal. If it isn't tight, refrigerate that jar and enjoy it in the next few weeks. Tighten bands and store remaining jars. Makes 9 pints. Apricot Chutney
Delicious served with pork or mixed with chopped pork for sandwich filling. Also excellent with ham. 3 pounds firm apricots Coarsely chop the apricots, discarding stones. Place them in a large saucepan. Add onion, bell pepper, garlic, orange, lemon, raisins, currants, fresh ginger, mustard, fennel seeds, salt, sugar and vinegar. Bring to a boil over medium heat, stirring with a wooden spoon frequently to avoid scorching. Reduce heat to medium-low and continue cooking and stirring until the fruit and vegetables are soft and have started to disintegrate, about 25 to 35 minutes. Add powdered ginger and almonds (if using) and cook 5 minutes more. Ladle out a spoonful onto a cold plate and let cool a few minutes, then taste and adjust the vinegar and/or the sugar to your liking. Ladle into half-pint sterilized jars and process in a boiling water bath (see directions for Low-Sugar Apricot Jam or for Easy Apricot Jam). Store accordingly. Yields 4 half-pint jars. Brandied Apricot Sauce for Ice CreamMake a sundae by alternating spoonfuls of apricot sauce with vanilla ice cream or frozen yogurt and toasted almonds. 3/4 cup granulated sugar Bring sugar and water to a simmer, stirring until the sugar dissolves. Add the apricots, cover and simmer gently until they soften and collapse but are not yet a puree. Remove from the heat and let cool. Stir in brandy to taste. Use warm or chilled. Makes about 3 cups. It is a rare fruit that is better cooked than fresh!
Copyright/Privacy
Copyright 1995-2011. High Plains Publishers, Inc. All rights reserved. Any republishing of these pages, including electronic reproduction of the editorial archives or classified advertising, is strictly prohibited. If you have questions or comments you can reach us at High Plains Journal 1500 E. Wyatt Earp Blvd., P.O. Box 760, Dodge City, KS 67801 or call 1-800-452-7171. Email: webmaster@hpj.com |