Allow me to take you on a little journey. A journey not only of sight and flavors, but of memories. Ok, enough with the Twilight Zone imitation. But, really, I’m sharing a few recipes that if you follow along, they will take you to a new main dish. One of my childhood favorites remade. I’ll post the next recipe later this week.
If you want to jump ahead to the end, here’s the final dish: Italian Apricot Stew or Italian Apricot Chicken.
You may remember, I started doing childhood favorites remade a couple of years ago. I wanted the new versions to reflect out current eating styles: healthier, less fat, no trans-fats, fewer processed items, more veggies, maybe even just tastier.
So this Dried Apricot Jam is one of the ingredients in the final dish. (I’ll tell you all about the final dish when I post it. It’s one my mom used to make all the time when I was in high school.)
This Jam is awesome on its own. I’ve been eating it on my toast in the morning, yummy! I’ve also added it to Orange Peel Tofu for dinner. It’s not overly sweet, and has a nice texture from the dried apricots. One of the reasons I really like this jam is that most everyone can get their hands on dried apricots any time of the year. But, fresh apricot are so hard to come by unless you’re in the right season. So this is a year round, easily made jam.
- 24 ounces about 4 ¼ cups dried apricots
- 4 cups boiling water
- 1 teaspoon vanilla extract
- 1 package 1.75 ounce powdered fruit pectin
- 4 cups white sugar
- ¼ cup lemon juice
- Soak the dried apricots in boiling water until hydrated, about 30 minutes. Working in batches, in a food processor, blend apricots, remaining water, and vanilla extract, until blended but still slightly chunky.
- Combine apricot mixture with pectin in a large pot over medium heat; cook until boiling. Add sugar and lemon juice; boil until sugar has dissolved, about 5 minutes. Continue to cook an additional 5 minutes.
- To test for doneness: dip a cool metal spoon into the hot jam. Immediately lift it out and away from the steam and turn it horizontally. At the beginning of the cooking process, the liquid will drip off in light, syrupy drops. Try again a minute or two later, and the drops will be heavier. The jam is done when the drops are very thick and two run together before falling off the spoon.
- While the jam is cooking, prepare (get out and make sure they are squeaky clean) the jars you’ll use to store and/or give away the preserves. Transfer cooked jam to the clean ready jars.
- I don’t actually go through the canning process, but if you would like to do so, please follow the instructions from the USDA’s National Center for Home Food Preservation or the official site from the makers of Ball jars.
Adapted from All Recipes
Interested in seeing more of my Childhood Favorites? Here they are..