Cookbook 31, Recipe 1 (Total 64)
This cookbook has 1228 pages and is a more extensive serious approach to Julia Child's Art of French Cooking. In addition to providing recipes for preserves, this cookbook explains the possible proportions of fruit and sugar used in successful jam and the ph balance needed to yield the best gelation, thus giving you the tools to create your own successful jam/jelly recipe.
This past week I stopped by the Seward Co-op on my way home from work and noticed a great price on organic apricots. I purchased a dozen and brought them home to try. They were the best I've ever eaten, so I stopped by again on my way to work Friday morning and purchased a case.
Did I like it? Delicious! I've never added alcohol or nuts to jam before - the results are very happy.
Original Recipe:
Chop up a net weight of 2 lbs apricots, layer in a bowl with 2 lbs of sugar and set to macerate on the counter for 24 hours. Bring to a boil in a pan and add 3T of lemon juice and 1/2 tsp butter. Boil for 30 minutes until the jam is done. You can measure the doneness at 230 degrees - I find it easier to look and listen to it. If it sounds sticky when you draw your spoon through it and is moundable after setting on a cold plate for 3 minutes - it's done. During the last 15 minutes heat 1/2 cup of raw pistachios in the oven at 175 degrees. Add to the finished apricot jam along with 3 T cognac (the recipe direct to "add cognac as needed" and gave no hint as to how much you "might need"). Ladle into jars and process in a boiling bath for 10 minutes.
Alt Recipe:
Follow the directions above with the following exceptions. Omit the nuts and cognac. When the jam is 15 minutes away from being finished add 3 T dried lavender buds. When the jam is finished add 3T gin (aviator brand).
Each recipe yielded five 8oz jars.
No comments:
Post a Comment