Not sure what it is about making jam, but I always find it problematic. Today, I decided to use some apricots that I had prepared and froze in the summer. The nice part was not having to do all the washing, cutting & pitting so I could get straight to it. Mind you, I still managed to mess it up. I probably should have let the apricots defrost completely before tossing them in the pot, but sometimes it's nice not to follow all the rules. I made the special calcium concoction, which helps the pectin gel without adding the sugar required in conventional pectin brands. I somehow completely missed that I was supposed to use a particular brand of pectin called Pomona's. So I ended up using conventional pectin (because I had it on hand), made my own calcium water (normally it comes in the Pomona package), AND decided to use water instead on concentrated apple juice seeing as I didn't have any (the juice is what provides the sweetness since there is no sugar).
End result: Apricot Jam that isn't sweet
Lesson learned: Make sure you have all the ingredients before starting a recipe.
So much for winging it!
Please note: I don't usually do this. In fact, I am infamous for following recipes to a t.
The actual recipe can be found on ehow.com
Healthy Hints about apricots: high in fibre and potassium, low glycemic index
Ah well. You live, you learn. You should include some pictures! (Even when things don't work out.)
ReplyDeleteThanks for reminding me!
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