Wednesday, August 3, 2011

The Apricot Jam is finally here.

The continuing story of the Washington state apricots.  A couple of weeks ago, we went to Washington, to the town of Leavenworth, and I had to buy the "green" apricots they were selling.  I knew it would be at least 10 days before we would be in the cabin in Montana before I could make apricot jam.  I remembered seeing Tom's apricot recipe, and since the Trout devoured several jars of apricot jam while we were in France, I knew I had to make this jam.

The lady I bought from told me I could hold off ripening of the apricots for 10 days.  HA!!  Within 5 days, these babies were ready for jam.  PROBLEM:  I was still in the travel trailer and the equipment I needed to make this happen was in the cabin we were renting after August 1.  Luckily, Tom's recipe was flexible.  I got into the cabin early and cooked up the apricots (first step) and froze them until the following week.

Improvise, improvise.  If there would be a banner out there expounding on this subject, today I would be wearing it!!  I am not at home and this is not my kitchen.  Think, Schnitzel, think!!  I had enough apricots for two batches, and dear, patient, Tom, told me to make one batch at a time.  Okay, I did that and froze two batches.

I bought my jelly jars, and all I needed to accomplish this.  Oh yes, at this point the Trout is figuring out the cost of this jam.  (I did not remind him the cost of the Alaskan salmon he brought home several years ago) wink wink

Yesterday morning the stove was blazing.  I got it all completed with a quick trip into (town) to buy more jars because I under-estimated the amount.  Can you imagine my heartbeat at this moment in time?  I am in small town Montana and canning jars are often not to be found.

Alas, all is well this evening.  I have 16 jars of perfectly canned "Alsatian Apricot Jam."  I am waiting for breakfast to sample, but our neighbor, Louie, got a jar and already has eaten it spread on hotcakes and toast for dinner and he is jumping up and down!!



Please, let me give Tom credit for posting this recipe here.  I think it is the ultimate, easiest recipe.  If you can get fresh apricots, this must be tried.

ALSATIAN APRICOT JAM

Adapted from Mes Confitures:  The James and Jellies of Christine Ferber
and Tom from Tall Clover Farm


3 pounds fresh apricots
12 ounces dried apricots
4 cups sugar
juice of 1 lime
juice of 1 orange
zest of 1 orange
2 vanilla beans
10 ounces of Gewurtraminer wine

Chop dried apricots, placed in bowl, add Gewurtztraminer, soak overnight.

Quarter fresh apricots, remove seeds.  In non-reactive pan, add fresh apricots, sugar, orange zest/juice, lime juice and vanilla.  Simmer for 10 minutes, mixing all ingredients together until sugar dissolves.  Remove from heat, cover and refrigerate overnight.  (It is at this point that I froze the apricots.)

Next day, add dried apricot mixture to fresh apricot mixture. Stirring, simmer until thickens and remove vanilla beans.  Put the jam in jars and seal in water bath.

My vanilla beans, which I bought in France, are waiting for my return in Ohio at my daughter's house.  Therefore, I was not going to buy more vanilla beans.  I used a couple of drops of good vanilla instead.

This recipe will be a must in the future.  Next summer, I will be bringing a lot of canning equipment to Montana.  Did you hear that Trout?

21 comments:

  1. This *does* sound delicious with the zest and a combination of fresh & dried cots. Did you drain the dried cots or put the wine and all into the pot? I'm going to be on the lookout for fresh fruit and give this a try.

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  2. Hi Susan - I'm thrilled to have this recipe for apricot jam. It's my favorite and I was told at last Saturdays' market that I can expect apricots this weekend. Love the addition of citrus and vanilla beans. I will probably substitute a few drops of vanilla extract too.

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  3. After cutting up or chopping the apricots and adding the right amount of wine, overnight, the cots absorb all the wine. If you read Tom's recipe, it does take patient simmering. He simmers, lets it cool and then simmers again to help reduce the moisture. I really think you will enjoy this. Thanks TOM!!

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  4. This sounds fabulous! I would use it to fill a Hungarian crepe (called palacsinta, similar to Austrian Palashinken) and roll it up and sift a little powdered sugar on top. Yum!

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  5. Ok, the Austrian version is called palatschinken.

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  6. Oh Susan, kindred spirits I guess - yesterday I produced exactly 16 pots of apricot jam....

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  7. Barbara, wouldn't it have been fun doing this together? Kindred spirits indeed..

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  8. I'm not much of a jam maker...but I am a jam eater. This sounds delicious Susan.

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  9. The trials and tribulations of jam making away from home - LOL! I am going to follow the link to this delicious looking recipe. All I need is some Washington apricots!

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  10. Oh my goodness that sounds delicious!

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  11. Susan, I am drooling. This looks fabulous. I love apricots!

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  12. I went to thank Tom and now I come to thank you. I have been looking for a good confitures aux abricots for years; my mother used to make some. Can't wait to try this and I find you so brave doing this while away from home; smart lady!
    Rita

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  13. Go Susan, you do me proud and those Washington state apricots even prouder. Thanks for your kind words; spreading the jam love!
    Kindly, Tom @ Tall Clover Farm

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  14. I'm thinking of hot biscuits and sweet butter right now. Yummy!

    Best,
    Bonnie

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  15. The apricot jam sounds so special. I really don't see apricots in the markets either in Maine or New Hampshire. If I ever do, I'll be making that jam. When we are in Europe, I have apricot jam on a croissant for breakfast every morning. There is nothing that you can buy here that compares to what you get there.

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  16. Susan this looks delightful! Oh wow, love apricot jam. I don't have access to fresh apricots.

    We were both on the jam plane together. I gladly trade a fig jam for an apricot jam.

    Cheers.
    Velva

    P.S. the Wild Boar sausage was purchased from a local creamery called Sweet Grass dairies in Thomasville, Ga.

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  17. ooo this looks divine!

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  18. Anonymous4:24 PM

    well, from a non jam maker, this looks absolutely delish. Too bad I am not there to taste it. Makes my mouth water just imagining it. Of course, it would shoot my sugar to the moon so probably a good idea that I am not there and that I dont think of it anymore. Congratulations on the jam project!
    Keep up the good work

    Laurie

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  19. Oh my but that sounds and looks good. Do I need a trip east to find these good apricots. Love apricot jam.

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  20. Hi Susan! I've just found your blog and boy, am I glad I did! Soooo interesting! My girls love apricot jam ... and I am not in a place where canning jars are scarce, so I think I'll be making this very soon ... before there are no more apricots to be had!

    Second, I, too, lived in Germany for a while and miss it terribly! My husband and I go back to visit friends when we can, but in this economy it is not as often as we would like! Where were you when you lived there? We lived outside Heidelberg in a small berg called Hohensachsen ...very near Weinheim.

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  21. Susan, I found some Monstercots at the store yesterday and remembered this post, so I bought 2#. Now I see I need to go get another 1# and I'm going to make this recipe! When will you leave for MT? http://www.growerdirect.net/apricots.html

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