500 grams of apricots
300 grams of sugar
After pitting the apricots I only had 450 grams (before pitting it was 480 grams), so I cut the sugar back by 50 grams (250 grams)
Since I had 1/2 a lemon, I squeezed it and added it to the fruit and sugar, even if the recipe didn’t call for it
The recipe had said to let it macerate overnight, but I have something to do today, so since I had started macerating the fruit early Friday morning, I made the jam in the afternoon.
I brought the mixture to a boil then turned it down to a simmer, and scraped the scum off
I simmered the mixture for about 30 minutes.
And was left with about 300 milliliters of jam
We look forward to trying this soon.
I hope it will be tasty.
No comments:
Post a Comment