Wednesday, August 3, 2011
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?