The Joneses wrote:
> Another oldy but goody from my notebook:
>
> Thanks to Brian Mailman for the idear. This was great.
>
> Apricot *2* Jam
> 4 1/2 cups (3 1/4 pounds) ripe apricots, pitted & chopped, not peeled
> 1/4 cup apricot brandy (or peach)
> 6 tablespoons lemon juice
> 7 cups sugar
>
> Made according to packaged dry pectin instructions, stirring the brandy in
> after taking it off the heat. Surejel says it may take 2 weeks to set.
>
> Edrena
>
>


That sounds loverly. It looks as though we'll have an apricot crop from
our two trees this year for the first time in ages. We usually have a
hard freeze when they are in bloom or when the fruit is tiny. I make
freezer jam because the flavor is so fresh and wonderful.

Barb has said she adds chopped, reconstituted dried apricots sometimes,
too, for additional flavor. I've tried it once but didn't simmer the
dried 'cots long enough. I'll try again, though, because the flavor is
really enhanced.

gloria p

Gloria P wrote:
> The Joneses wrote:
>> Another oldy but goody from my notebook:
>>
>> Thanks to Brian Mailman for the idear. This was great.

Yar, but mine was cubed... with dried apricots as well. And I berl it
down into a butter. And sometimes add walnuts.
>
> That sounds loverly. It looks as though we'll have an apricot crop
> from our two trees this year for the first time in ages. We usually
> have a hard freeze when they are in bloom or when the fruit is tiny.
> I make freezer jam because the flavor is so fresh and wonderful.
>
> Barb has said she adds chopped, reconstituted dried apricots
> sometimes, too, for additional flavor. I've tried it once but didn't
> simmer the dried 'cots long enough. I'll try again, though, because
> the flavor is really enhanced.

I do it for that (flavor) as well as the dried apricots rehydrate and
there's less simmering (and thus less scorching) to get it to butter stage.

B/

Another oldy but goody from my notebook:

Thanks to Brian Mailman for the idear. This was great.

Apricot *2* Jam
4 1/2 cups (3 1/4 pounds) ripe apricots, pitted & chopped, not peeled
1/4 cup apricot brandy (or peach)
6 tablespoons lemon juice
7 cups sugar

Made according to packaged dry pectin instructions, stirring the brandy in
after taking it off the heat. Surejel says it may take 2 weeks to set.

Edrena

The Joneses wrote:
> "Brian Mailman" > wrote in message
> m...
>> Gloria P wrote:
>>> The Joneses wrote:
>>>> Another oldy but goody from my notebook:
>>>>
>>>> Thanks to Brian Mailman for the idear. This was great.
>>
>> Yar, but mine was cubed... with dried apricots as well. And I berl
>> it down into a butter. And sometimes add walnuts.
>>>
>>> That sounds loverly. It looks as though we'll have an apricot
>>> crop from our two trees this year for the first time in ages. We
>>> usually have a hard freeze when they are in bloom or when the
>>> fruit is tiny. I make freezer jam because the flavor is so fresh
>>> and wonderful.
>>>
>>> Barb has said she adds chopped, reconstituted dried apricots
>>> sometimes, too, for additional flavor. I've tried it once but
>>> didn't simmer the dried 'cots long enough. I'll try again,
>>> though, because the flavor is really enhanced.
>>
>> I do it for that (flavor) as well as the dried apricots rehydrate
>> and there's less simmering (and thus less scorching) to get it to
>> butter stage.

I also go to Farmer's Market about closing time and make a deal for the
overripiest nastiest mushiest apricots they got--and they're usually
happy to have someone take 'em off their hands for cheap just so not to
cart 'em back to toss. Apricots are like bananas and the "esters" are
fragile--so if they're pourable the better flavor.

> I sent off to Penzey's for whole mace for a pickle project once. I
> ordered 4 oz and got a QUART.

32 ounces, or quart by volume? Being that mace is the lacy outer
covering of the nutmeg, it would be a like a few ounces of feathers?

> But that very mild nutmeg flavor might
> go well here in either recipe. I tend to go overboard on the flavored
> stuff, but don' you fool with strawberry stuff, nossir. Edrena

I use ginger with the stone fruits. Anything else seems to take over
and then it doesn't matter what you've used.

B/
>
>

"Brian Mailman" > wrote in message
m...
> Gloria P wrote:
>> The Joneses wrote:
>>> Another oldy but goody from my notebook:
>>>
>>> Thanks to Brian Mailman for the idear. This was great.
>
> Yar, but mine was cubed... with dried apricots as well. And I berl it down
> into a butter. And sometimes add walnuts.
>>
>> That sounds loverly. It looks as though we'll have an apricot crop
>> from our two trees this year for the first time in ages. We usually
>> have a hard freeze when they are in bloom or when the fruit is tiny.
>> I make freezer jam because the flavor is so fresh and wonderful.
>>
>> Barb has said she adds chopped, reconstituted dried apricots
>> sometimes, too, for additional flavor. I've tried it once but didn't
>> simmer the dried 'cots long enough. I'll try again, though, because
>> the flavor is really enhanced.
>
> I do it for that (flavor) as well as the dried apricots rehydrate and
> there's less simmering (and thus less scorching) to get it to butter
> stage.
>
> B/

I sent off to Penzey's for whole mace for a pickle project once. I ordered 4
oz and got a QUART. But that very mild nutmeg flavor might go well here in
either recipe. I tend to go overboard on the flavored stuff, but don' you
fool with strawberry stuff, nossir.
Edrena