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Raspberry Apricot Jam:

in food processor make:

2 cups Apricots
3 cups raspberrys

place in stock pot

add sure-jell pectin

heat on high stirring constantly

Optional Ingredients

add 1/2 - 2 teaspoons of vanilla
add 1/2 - 1 teaspoon of almond extract
add key lime juice 2-5 teaspoons to taste

cook until full roiling boil for a 1 or 2 minutes

add 7 cups sugar **NO MORE THAN THAT**

*** secret ingredient (besides keylime juice) Add 1 teaspoon to 1 shot of saki to mellow sweetness *** note that the alcohol burns off and it might take some time (a couple weeks) for the jam to mature into a delicious flavor. The saki may be added while boiling. Make sure it boils to remove all the alcohol. I've seen other ingredients added, such as Grand Marnier or Amaretto to jams.

bring again to full roiling boil for 1 or 2 minutes

wipe edges clean for sealing lids
place sealed jars into canning pot for 35-45 minutes

2011-05-28 19:47:48

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