Canning Apricot Jam
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- Опубліковано 6 вер 2024
- We use a tested recipe and fresh lemon juice to make this jam without using any additional pectin. It is delicious!
Recipe link: nchfp.uga.edu/...
Products:
Pam's jam pan (9 quart maslin pan) amzn.to/3RZp3Vb
I've stopped peeling apricots and peaches when making jam. It's not necessary, makes life easier, preserves more nutrients and the jam gets a nice hue.
I too do not remove skins on peaches, apples, or apricots. I wash them throughly. Just made chunky apple sauce, no peeling. It turned out fantastic and saved sooooo much time.
Oh golly. I’m drooling! Apricots, Peaches, and Raspberries… life is good! Thanks, Pam and Jim. I’m going to make this!
What a team you are and I love how you work together. I am so glad that I found your channel. I will be watching you two lovebirds and learning all about preserving food. My husband is concerned about the economy and this is the best solution to being in control of your pantry. Thank you
I love apricot jam. My mother used to make a cake with ground almonds and apricot jam was always the filling in the centre of the cake
That sounds heavenly!
We make apricot jam from our home grown apricots, my 90 year neighbor begged us to make her some pineapple apricot jam, her favorite. 😊😊😋
That is very kind of you. Jim
I always put a little ginger powder in my pot with apricot jam..not too much bc the ginger has a tendency to darken the jam, just enough to make the jam tastes heavenly!
That’s my favorite jam !!❤❤❤
I remember my mom making apricot jam when we lived in California. A neighbor had a bumper crop of them. She had a huge bushel basket full of them that she turned into jam. It was the only time that she made jam.
Germans use it on and in cakes.
Hello, i have not made homemade jam in many many years. This will give me incentive to try making some. I already have the little jars so, just need to pick up the fruit and off i go! Thank you both for a wonderful video. Have a lip smacking day!
I don't understand how someone so pretty can be so cruel!
Watching you make your apricot jam (before I have had breakfast) is sheer torture!
I salivated through the entire episode.
When you took your taste test and described it in words, that was the final twisting of the knife!
I have lost almost 40 lbs by not eating bread or sugar.
I am down to the weight I was when I married my late husband (34 years ago. )
I guess I am going to have to amend my shopping list today and buy some whole wheat bread and some apricot jam.
On today's menu for lunch will be toast with--
you guessed it--
apricot jam!
Reducing sugar and carbs topic: i use Garofalo , corn, brown rice & quinoa from Italy instead of pasta. It comes in spagetti , linguine etc shapes. POMONAS pectin has low sugar no sugar recipes.
Oh yum!! I love apricots! I’ve done 3 batches of raspberry jam and 4 batches of strawberry jam this year. We do not grow apricots though. 😢 I’ll have to try to find some. Waiting for peaches, soon, here in northern Michigan.
The jam looks fabulous!
The best jam is a nice Apricot-Raspberry combo!
I just found a recipe for canning teriaki chicken using clear gel?????for the sauce. It seems good and people are racing about it. She does say its rebel canning….its from Wicked Prepared. Please, if you have a minute, I would love to make this for when we travel for my husband as he is a big man and likes his food. She uses thighs and they do have quite a bit of fat on them, I think I would either remove most all of the fat…can you use clear gel???? She puts them in for 75 minutes in half pint jars I believe. That size would be super for travel. Thank you. PS made low sugar strawberry jam and it turned out super! Thank you so much for all your time and videos, you are my go-to person when it comes to canning. I am using the Nesco.
Clear gel is the recommended thickener.
Raspberry and Apricot jams are my favorites as well!
Hi, Jim & Pam! Thank you for sharing! 😊
Thanks ❤❤❤❤❤
I just recently learned about pectin free jams. 😊 I did up 16 batches of peach jam and jelly this year. About $80 for the little boxes. I just ordered $10# units of full sugar pectin and $10# of LM totally sugar free pectin @ $80 each. Will be a big savings next jam making binge. I give it as Christmas gifts. (Pacific Pectin Inc.)
Thank you so much for doing this video. I was hoping you would. I love apricot jam and now I know the best way to do it.
to stop the foam coming up the cooking pot just rub some butter about an inch higher than the top level of the apricots and sugar
You don't add fats when canning.
Adding fats is a huge no-no in canning.
Actually the USDA allows 1/2 t of butter to reduce foam. Add that at the start of cooking.
Love apricot jam😢. With finely chopped jalapeño added.
Yum. It's my favorite! Your batch looks so delicious !
I look forward to your videos! Thank you for such informative and inspiring videos!
I’m a bit off topic. Love your videos. I jumped in to canning last year. I do lots of smaller jars for my 90 year old mom. I was watching your pie filling video - clear gel corn starch. I was wondering if I could use it to thicken beef or chicken stew for canning? It would then be a heat & serve stew with nice texture (I think). What do you think?
Sharing! 7/30/24 Since the global tech disruption hit I started canning everything possible from my freezer! There were areas in my city that were affected by the tech disruption AND storm damage - all at the same time!
Botulism question. One of my jars of deer chili had big chunks of green blue mold/botulism in it. My question is, what do I do with the quart jar? I cleaned it very well with bleach soap and water and let it soak. Or should I just throw it away? Along with the ring and seal, of course. Thanks, and I love your videos.
I just canned 4 pints of apricot jam. I like it on my grilled cheese sandwiches..
The jam pan is on sale right now.
It looks so good.
I have a question, if you hadn't had the extra amount, what would you have done? Do you decrease the sugar or does it stay the same?
Pam, about how many pounds of apricots did you use? Thank you! The jam looks wonderful and delicious!
Pam and Jim - this is beautiful! Ine of my favorite jams! Would one be able to use a steam canner in lieu of a water bath canner? When is it appropriate or not appropriate to use a steam canner? Thanks!
You can use a steam canner for anything that you'd use a waterbath canner for, same times and everything, as long as it isn't over 45 minutes or you might run the canner dry of water.
@@rosewilder2043 thank you for your feedback! I just got one because I have a glass top stove and I am avoiding extra weight. Most appreciated!!
I can almost taste it!
I have a question that has been bugging me. Maybe you can help. I do both waterbath and steam canning. Since you can do either for most waterbath products and since you can use the same vessel for both and times are similar why does the water level make any real difference between steam level and waterbath level as long as you allow the steam to build properly which usually requires a boil? At any given level, the rest of the pot would fill with steam to create the pressure needed for seal. I'm wondering if this is why people do neckline canning successfully. They are utilizing steam in the process. It's just something I've been thinking about.
Hi! Could you do a how to can peaches in the presto electric canner?
Pam: You are right if you want to make a tart or layer cake you can always puree it then. Those are some beautiful apricots. At my house the apricots would never have been around long enough to make jam. We have 3 young apricot trees and the squirrels always get them. That is the 6ft. tall squirrel I am married to. I hope soon they will be able bare enough fruit for jam or processing. I am surprised that they asked you to remove all the peels that is where the most pectin is present in most fruit. Great job for mentioning the sterilization of the jars. With my crew I put jam in half pints, so none of it goes to waste, since so few of us eat apricot jam. You should leave a little in the pan for Jim to have on a pieced of test toast. Pam you should try Superb canning lids they are a little more than others, but they have a great reliability record. I wait until they are on sale. Thanks for another good video.
Dear Pam and Jim, I've been making jam for years. The last two times, my jam/jelly didn't set despite using using a popular pectin powder. Can you make a video demonstrating how to save the jam/jelly that doesn't set? I looked online, and there are several methods, but I don't know which is best. I don't want strawberry syrup or apple syrup to sit on my shelves and waste the time and money spent. Can you demonstrate the best methodology and educate us on WHY the jam/jelly didn't set in the first place? I want jam/jelly! HELP! Sincerely, Brenda
The NCHFP addresses this. Have you checked with them?
I have a hard time with low or no sugar jams setting. Any advice on that?
Would like to know your thoughts on raw packing figs. Very little information available other than that they require an acid. Any suggestions? Would love to safely can some, without sugar, if possible.
nchfp.uga.edu (USDA) has a tested recipe for caning figs (fruits and fruit products). Jim
What are your thoughts about how long the lids are good for? 18 months, not for ever abymore
Do you mean how long will they hold a seal after processing? I have some that are still holding after 5 years!
We have absolutely no stone fruit this year due to late frost which killed all the blossoms. I’m so jealous!
What kind of pot are you using and where would I purchase this?
It’s a Maslin Jam Pan. I believe Pam has one on the Amazon links on their website.
How many pounds did you start out with? 10?
ugghhh... 6 cups sugar? wow folks sugar is the last thing you should be consuming. SUGAR IS TOTAL POISON! Please educate yourselves.
Relax and don't yell. Sugar is fine as long as you watch your intake. Nobody tells you to drink sodas on a daily basis. A spoonful of jam on your morning toast won't hurt you. Sugar also is a natural preservative which I prefer over chemical ones any time.
btw: breast milk contains 7% of sugar.
Sugar is a basic component of your DNA...Deoxyribonucleic acid...Deoxyribose is the sugar found in DNA's sugar-phosphate backbone. Please educate yourself.
Sugar is a basic component of your DNA...deoxyribonucleic acid. Deoxyribose is the sugar found in DNA's sugar-phosphate backbone. Please educate yourself.