Apricot Jam

Tricky.
Had 3 goes at my first batch and couldn't get it right.
Too runny.
So put it back in to cook it some more.
Too stiff.
Then tried to loosen it up with some water.
Still too stiff.

Temperature is a funny thing with jam.
It's fairly critical.

I've since learnt;
218 degrees = syrup
220 degrees = jell (or is it gell?) point for jam
220 degrees for 5-10 minutes (which takes it up around 228) and you're on your way to chewy lolly.

The other thing I learnt - if you don't put your fruit in the fridge
overnight with the sugar, the fruit will boil away to nothingness.
Fine, if you like a pureed type of jam.
Not so good if you like it with globby bits of fruit.

And.....I also learnt about picking apricots.
Was there ever a more delicate fruit?
(Maybe figs).
If they are perfectly ripe when you pick them - kind of orangey with overtones (or undertones?) of red,
they will bruise extremely quickly.
So those ones, you pop in your gob while you are under the tree.
They are little explosions of heaven!
You want to pick the ones that are firm to the touch and have just lost the last
little tinge of green - sort of orangey-yellow.
Then there are the ones that still have a bit of green on them - they are ok to pick too.
But they have to sit on the bench for a couple of days to ripen.

Anyway, I'll keep the first batch (too thick) for jam drop bikkies
and one jar to Mum who loves chewy, lolly jam.
The second batch - following Delia's instructions was much more successful.
It really is THE most glorious colour, isn't it?

Photos:28,30,31 Dec '11 and 1 Jan '12.

Apple Jam with Caramel

Hmmmmm....
I'm not really sure what to do with this.
Any ideas?

I had some apples from Pendlebury Hill and some from the vacant house over the back
and really wanted to try this Christine Ferber recipe....
but it's kinda sticky, toffee'ish jam.
Not really "on your toast" kind of jam.

I suppose I could go jam drops or
warmed up on ice-cream.
What else?




Photos: May, 2011

Green Apple Jelly

Lots of apples on the two trees at Pendlebury Hill.
And these are just the Granny Smiths - there are 5 other varieties.

I've never cooked with apples before - so this is my first go!
AND - I've never tasted Apple Jelly before.
Green Apple Jelly can be used in other jams as a pectin base for fruits
that don't have too much - like strawberries or cherries.
But I'm not too sure how much will end up in other jams coz it is
DE-LISH-US!
Why didn't anybody ever tell me how good Apple Jelly is?!!
And why don't you hear more about Apple Jelly?

It's super easy to make - and coz Christine Ferber is French it feels kinda fancy.

I'm so glad I lashed out and spent $8.95 for a confectionery thermometer coz without I would have taken the mixture off the stove too early - it took a good 5 minutes more than I would have given it to reach the correct temperature - that is, at which it would set.

It's the prettiest colour.
Like pink champagne.
I love it on toasted fruit muffins with salty butter.
Drool.

Photos: Home - April, 2011