I made Bob's apricot pineapple jam back in August, and now that I'm getting
all my preserves ready for Xmas gifts, I've noticed that this jam still
hasn't set. Since it's Bob's made up recipe, can anyone suggest what I
should do to get this stuff to set up properly? Maybe just dump it all back
in to the pot and cook it down some more? No, I don't want ice cream
topping.

Another thing I've noticed - the fruit, one or the other, not sure which,
doesn't have a nice texture, it's kinda tough. Not sure what I
expected.......

Kathi

Kathi Jones wrote:
> I made Bob's apricot pineapple jam back in August, and now that I'm getting
> all my preserves ready for Xmas gifts, I've noticed that this jam still
> hasn't set. Since it's Bob's made up recipe, can anyone suggest what I
> should do to get this stuff to set up properly? Maybe just dump it all back
> in to the pot and cook it down some more? No, I don't want ice cream
> topping.
>
> Another thing I've noticed - the fruit, one or the other, not sure which,
> doesn't have a nice texture, it's kinda tough. Not sure what I
> expected.......
>
> Kathi
>
>


When I first made it, it was a *little* bit loose, but it still set.
(It had just a little too much water.) You said the fruit was still
tough -- that would be the apricots. Did you soak them long enough?

I don't think it would hurt to cook it again.

Sorry I don't have any more ideas.

Bob

"zxcvbob" > wrote in message
...
> Kathi Jones wrote:
> > I made Bob's apricot pineapple jam back in August, and now that I'm
getting
> > all my preserves ready for Xmas gifts, I've noticed that this jam still
> > hasn't set. Since it's Bob's made up recipe, can anyone suggest what I
> > should do to get this stuff to set up properly? Maybe just dump it all
back
> > in to the pot and cook it down some more? No, I don't want ice cream
> > topping.
> >
> > Another thing I've noticed - the fruit, one or the other, not sure
which,
> > doesn't have a nice texture, it's kinda tough. Not sure what I
> > expected.......
> >
> > Kathi
> >
> >
>
>
> When I first made it, it was a *little* bit loose, but it still set.
> (It had just a little too much water.) You said the fruit was still
> tough -- that would be the apricots. Did you soak them long enough?
>
> I don't think it would hurt to cook it again.
>
> Sorry I don't have any more ideas.
>
> Bob

thanks Bob, that's what I thought. I'll re cook and see what happens. I
soaked the aps for as long as you did in your recipe, but maybe that still
wasn't long enough. Maybe they'll soften up a bit with the re cooking.

Kathi

Kathi Jones wrote:
> I made Bob's apricot pineapple jam back in August, and now that I'm getting
> all my preserves ready for Xmas gifts, I've noticed that this jam still
> hasn't set. Since it's Bob's made up recipe, can anyone suggest what I
> should do to get this stuff to set up properly? Maybe just dump it all back
> in to the pot and cook it down some more? No, I don't want ice cream
> topping.
>
> Another thing I've noticed - the fruit, one or the other, not sure which,
> doesn't have a nice texture, it's kinda tough. Not sure what I
> expected.......
>
> Kathi
>
>
USDA coop extension has an old set of instructions on remaking jams and
jelliies. I think it should be on any of their webpages.
Ellen

Kathi Jones wrote:
>
> thanks Bob, that's what I thought. I'll re cook and see what happens. I
> soaked the aps for as long as you did in your recipe, but maybe that still
> wasn't long enough.

I have found an extremely wide variation in the water content of dried
apricots. From "cushiony" all the way down to brittle apricot chips.

B/

"Brian Mailman" > wrote in message
...
> Kathi Jones wrote:
> >
> > thanks Bob, that's what I thought. I'll re cook and see what happens.
I
> > soaked the aps for as long as you did in your recipe, but maybe that
still
> > wasn't long enough.
>
> I have found an extremely wide variation in the water content of dried
> apricots. From "cushiony" all the way down to brittle apricot chips.
>
> B/

I have wondered about that. There's even a difference from bag to bag of
what's supposed to be the same thing, sometimes.

I recooked the batch today. I did it long and slow because I was afraid of
burning it. It took a long time, it's much darker now, and I'm down 3 jars
(recipe made 14 - 250 ml jars first time around!!) . I expected the colour
and volume change. This time I boiled it until it reached 220 F (no idea
what it was the first time around). Several hours later, it still hasn't
set, but it is thicker this time. And the texture has softened a bit.

Kathi,
keeping fingers crossed that it will eventually set - this was a huge,
costly recipe to make!

Kathi Jones wrote:
> "Brian Mailman" > wrote in message
> ...
>
>>Kathi Jones wrote:
>>
>>>thanks Bob, that's what I thought. I'll re cook and see what happens.
>
> I
>
>>>soaked the aps for as long as you did in your recipe, but maybe that
>
> still
>
>>>wasn't long enough.
>>
>>I have found an extremely wide variation in the water content of dried
>>apricots. From "cushiony" all the way down to brittle apricot chips.
>>
>>B/
>
>
> I have wondered about that. There's even a difference from bag to bag of
> what's supposed to be the same thing, sometimes.
>
> I recooked the batch today. I did it long and slow because I was afraid of
> burning it. It took a long time, it's much darker now, and I'm down 3 jars
> (recipe made 14 - 250 ml jars first time around!!) . I expected the colour
> and volume change. This time I boiled it until it reached 220 F (no idea
> what it was the first time around). Several hours later, it still hasn't
> set, but it is thicker this time. And the texture has softened a bit.
>
> Kathi,
> keeping fingers crossed that it will eventually set - this was a huge,
> costly recipe to make!


Whenever I reboil jam or jelly that didn't set, I cook it down fast in a
pan with a large surface area (it looks kinda like a wok)

I like this recipe because it tastes good, it makes a lot and it's
cheap. Your comment about "costly" has me worried. Are you sure you
copied the original recipe (below)?

Subject: Pineapple Apricot Jam
Date: Sat, 20 Jul 2002 18:09:05 -0500
From: zxcvbob >
Organization: The Wonderful World of Bob™
Newsgroups: rec.food.preserving

Here's the recipe I ended up with. It's kind of a combination of
several recipes posted here recently (thanks Peter and Barb and
Rebecca!), without the almonds. I made it today with my 12 YO daughter.
The taste is about perfect, but the set is kind of soft so I don't think
it will win any ribbons. It may set up stiffer after it sits a while.
The processed jar that DD just had to open was set a lot softer than the
little dab left over in the jam pot. :-( Maybe should have used 3 1/2
cups water. I'll withhold final judgment until it has had a few weeks
to rest. You might want to try this cuz it sure tastes good and it's
pretty (I used sulphured Turkish apricots). Notice how many jars I filled:

Best regards,
Bob

Pineapple Apricot Jam

1 1/2 pound pitted dried apricot
4 cups water
1 (20 ounce) can crushed pineapple in juice, undrained
1/2 tsp malic acid crystals [or citric acid]
3 pounds granulated sugar [about 6 1/2 cups]
1 box powdered pectin [I used Ball brand]

Soak apricots in the water overnight. Grind up the apricots with the
soaking water. Add pineapple, acid crystals, and pectin. Boil for 10
minutes. Add the sugar all at once and bring back to a hard boil for 1
minute. Remove from heat. Ladle into hot sterilized jars; seal as
usual. Makes about 11 half-pints.

"zxcvbob" > wrote in message
...
> Kathi Jones wrote:
> > "Brian Mailman" > wrote in message
> > ...
> >
> >>Kathi Jones wrote:
> >>
> >>>thanks Bob, that's what I thought. I'll re cook and see what happens.
> >
> > I
> >
> >>>soaked the aps for as long as you did in your recipe, but maybe that
> >
> > still
> >
> >>>wasn't long enough.
> >>
> >>I have found an extremely wide variation in the water content of dried
> >>apricots. From "cushiony" all the way down to brittle apricot chips.
> >>
> >>B/
> >
> >
> > I have wondered about that. There's even a difference from bag to bag
of
> > what's supposed to be the same thing, sometimes.
> >
> > I recooked the batch today. I did it long and slow because I was afraid
of
> > burning it. It took a long time, it's much darker now, and I'm down 3
jars
> > (recipe made 14 - 250 ml jars first time around!!) . I expected the
colour
> > and volume change. This time I boiled it until it reached 220 F (no
idea
> > what it was the first time around). Several hours later, it still
hasn't
> > set, but it is thicker this time. And the texture has softened a bit.
> >
> > Kathi,
> > keeping fingers crossed that it will eventually set - this was a huge,
> > costly recipe to make!
>
>
> Whenever I reboil jam or jelly that didn't set, I cook it down fast in a
> pan with a large surface area (it looks kinda like a wok)
>
> I like this recipe because it tastes good, it makes a lot and it's
> cheap. Your comment about "costly" has me worried. Are you sure you
> copied the original recipe (below)?

yep, it's the same recipe and true it does make lots. I was just thinking
that using a whole bag of apricots was allot, but you're right, it really
isn't. A bag of apricots usually last a long time around here because we
usually only eat them as is, as snacks.

prolly cooking fast is a better idea, but I had more than one thing on the
go today and didn't want to get distracted and burn it. I'm sure that
accounts for the colour darkening. It did not change the taste, which is
sooooo yummy! I do hope it's a hit with everybody on my gift list this year

thanks Bob, for sharing your recipe,
Kathi


>
> Subject: Pineapple Apricot Jam
> Date: Sat, 20 Jul 2002 18:09:05 -0500
> From: zxcvbob >
> Organization: The Wonderful World of Bob™
> Newsgroups: rec.food.preserving
>
> Here's the recipe I ended up with. It's kind of a combination of
> several recipes posted here recently (thanks Peter and Barb and
> Rebecca!), without the almonds. I made it today with my 12 YO daughter.
> The taste is about perfect, but the set is kind of soft so I don't think
> it will win any ribbons. It may set up stiffer after it sits a while.
> The processed jar that DD just had to open was set a lot softer than the
> little dab left over in the jam pot. :-( Maybe should have used 3 1/2
> cups water. I'll withhold final judgment until it has had a few weeks
> to rest. You might want to try this cuz it sure tastes good and it's
> pretty (I used sulphured Turkish apricots). Notice how many jars I
filled:
>
> Best regards,
> Bob
>
> Pineapple Apricot Jam
>
> 1 1/2 pound pitted dried apricot
> 4 cups water
> 1 (20 ounce) can crushed pineapple in juice, undrained
> 1/2 tsp malic acid crystals [or citric acid]
> 3 pounds granulated sugar [about 6 1/2 cups]
> 1 box powdered pectin [I used Ball brand]
>
> Soak apricots in the water overnight. Grind up the apricots with the
> soaking water. Add pineapple, acid crystals, and pectin. Boil for 10
> minutes. Add the sugar all at once and bring back to a hard boil for 1
> minute. Remove from heat. Ladle into hot sterilized jars; seal as
> usual. Makes about 11 half-pints.

Recently reboiled some apple jelly that was too hard.
Now it's both runny and lumpy.


--
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On Tue 15 Nov 2005 10:33:53a, Thus Spake Zarathustra, or was it William R.
Watt?

>
> Recently reboiled some apple jelly that was too hard.
> Now it's both runny and lumpy.

Oops! :-)

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!