I made this recipe and have to say it was fantastic. Apricots were on sale at the local health food market. I made this several months back and I don't remember how many jelly jars of the jam I made; all I know is that they are already gone. My husband and I loved it and so did the in-laws (you always need to make them happy, you know). Thank you kindly for taking the time to instruct on this recipe. Love from Colorado.
Thanks for writing in! We LOVE this recipe but no surprise... apricots are a fave fruit! Glad this jam is keeping the in-laws please too! Love back at you - XO
You had me at Earl Grey tea. Lol. It's all i drink, but the vanilla earl grey is my favorite. So I think I'll make a batch of this jam and add the vanilla tea. I cant imagine it will be bad. Thanks for sharing this wonderful recipe.
@@Weekendatthecottage I made a batch of this jam today using the Earl Grey Vanilla. It is absolutely delicious. My 8 year old said it's the best jam she's ever had.
April... I LOVE this comment... because, dear friend... really, doesn't matter what we put in it. Your 8 year old says it's the best jam because YOU made it! That's the BEST compliment... EVER!!!! XON
Greetings Simply Impish! That sound so interesting - but how does the pineapple cook down? What's the consistency like? I can only imagine the flavour to be amazing - sounds like a stellar combination!!!
I add a small shot of Kirschwasser (sour cherry liqueur) as I read somewhere that they do in France - just a little bit so as not to overpower the apricot taste but to add just a little something in the background - awesome!
LOL... it was so fun to have the camera running... then the excitement of it all - hilarious!!!! Hope you enjoy Butterification... thanks for writing in!
So I have a question as I am very new to canning. I made 1 batch of this jam last week and every jar lid popped and sealed. I made another batch yesterday, as all my family and friends that I gave the first batch of jam to absolutely loved it. So with the second batch which I doubled the recipe and made 12 jars. Only half of the lids popped. The other half didnt pop but the lids all seem to be sealed, with no give. Should I reprocess the ones that didnt pop, or just give it a few days to see if they come loose. I am storing them without the rings also.
Hi April... hate to say it but I would reprocess and re-bottle the un-popped jars. Also... why no rings. The rings are there to secure the lids??? Let us know how that second run of the bottles works...
@@Weekendatthecottage you are supposed to remove the rings from all Canning jars. If something goes wrong with the seal and the rings hold the lids on you won't know. They also hold moisture and food particles, causing the lids to rust and compromise the seal. It is proper canning procedure to remove the rings.
Hi Moneypenny! Thanks for trying the recipe. I usually use the smaller 250 ml jars, 8 or 9 jars. If you're doing the very small size, 125 ml to give as gifts, you'll need 2 case. Hope this helps...
Hi Betina! Thanks for watching... my mom used to make a small batch of this jam using dried apricots... it should work! I'd soak them first in boiling water so they plump up... then zip up (not too much, you want little chucks of fruit)... and proceed. Let us know how it goes! YAY!!!
@@Weekendatthecottage thank you so much for getting back to me! I'll tell you how it goes. On a side-note there's a movie that I've been meaning to watch called the enchanted cottage, it's pretty old school but the name of your page reminded me. 😁❤️
This apricot jam looks delicious. Thanks for the tip about checking when the jam is ready. I've made runny jam before and although it still taste good, it would have been nice to have known to cook the fruit a little longer!
Thanks, Lola Pug!!! It IS a great way of testing jam... and especially since we're not using pectin... the "plate test" is always a helpful way of getting a gauge on the jam's consistency!
Hi Ginnie... thanks for writing in. I've make the jam every year now, and I've never had the bag split or open on me - it just kind of hangs there, steeping. Regarding difference - it gives the jam a subtle fragrance and the flavour of the Earl Grey tea... bergamot - it's really fab!!!
@@Weekendatthecottage thank you for taking the time to reply . Much appreciated. I have never made jam before as I have a good harvest of apricot s this year I was going to have a go.
I like the idea of the bergamot flavor. I will use loose Earl Grey tea placed in a stainless steel ball infuser instead of a teabag and the paper boiling in there. Has anyone made it with dried bergamot peels instead? I know they are not sold in US stores but they are available online and I wonder if that would be even better. TIA.
Hey Lezlie... I don't know... I find it thickens once it goes in the jar. That said, it's not a super-thick jam... so if you like a jam where the spoon stands straight up in a jar, yes, add pectin. Let us know how it works out!!! (PS... I see a delicious toasted bagel in your future!)
Thank you for the up-load and taking the time to share the recipe. I cook a lot of French recipes and apricot jam/preserves is a must in French cuisine. By the way, you don't look like Nancy (you're much cuter).
HA! Zolton, you just made me laugh out loud! I actually LOVE apricots... one of those fruits that people often forget. This recipe is especially interesting because of the flavour of the tea - hope you can try it - we'd love your feedback. Thanks for writing in!!!!
Hi Vera! Thanks for writing in... sounds like you're in the middle of the recipe. I'd say you'll need almost 2.5 pounds of apricots (stones removed). If you make it with 3 pounds of prepared fruit... you'll still be OK... not overly sweet. Let us know how it turns out please...
@@Weekendatthecottage Yeah, I did realize though that homemade apricot jam doesn't look like ear wax, It seems it's just the factory made/shop bought jam.
Was just given over 5pounds of apricots and making jam was my first idea. I can’t wait to try this recipe. You make it seem so easy!!
Thanks for watching Natalie! It really is easy... and you will LOVE this jam...
I made this recipe and have to say it was fantastic. Apricots were on sale at the local health food market. I made this several months back and I don't remember how many jelly jars of the jam I made; all I know is that they are already gone. My husband and I loved it and so did the in-laws (you always need to make them happy, you know). Thank you kindly for taking the time to instruct on this recipe. Love from Colorado.
Thanks for writing in! We LOVE this recipe but no surprise... apricots are a fave fruit! Glad this jam is keeping the in-laws please too! Love back at you - XO
You had me at Earl Grey tea. Lol. It's all i drink, but the vanilla earl grey is my favorite. So I think I'll make a batch of this jam and add the vanilla tea. I cant imagine it will be bad. Thanks for sharing this wonderful recipe.
Hi April... it might actually be really good. The vanilla is a great partnering flavour with fruit - let us know how it works! Thanks!
@@Weekendatthecottage I made a batch of this jam today using the Earl Grey Vanilla. It is absolutely delicious. My 8 year old said it's the best jam she's ever had.
April... I LOVE this comment... because, dear friend... really, doesn't matter what we put in it. Your 8 year old says it's the best jam because YOU made it! That's the BEST compliment... EVER!!!! XON
I didn’t have enough apricots from my tree so I added pineapple and boy is it yummy!
Thanks for the recipe.
It’s a favorite now
Greetings Simply Impish! That sound so interesting - but how does the pineapple cook down? What's the consistency like? I can only imagine the flavour to be amazing - sounds like a stellar combination!!!
good idea sounds nice.
Loved your video!!!! Great recipe! I will give it a go tomorrow!!!
Way to go Susie! Hope you enjoy. Thanks too for writing in!
I add a small shot of Kirschwasser (sour cherry liqueur) as I read somewhere that they do in France - just a little bit so as not to overpower the apricot taste but to add just a little something in the background - awesome!
Sounds like a great idea! THANKS IHILARE!
Thanks for the “ping” examples and canning process 🙏🏽🙏🏽🙏🏽🙏🏽👍👍👍👍
LOL... it was so fun to have the camera running... then the excitement of it all - hilarious!!!! Hope you enjoy Butterification... thanks for writing in!
@@Weekendatthecottage I LOVED it ❤️😊👍. Perfect timing 😊 of those pings !
Tha 🦋nk you
How long can this jam stay good .. like shelf life and once opened ?
Hello Shivangi... the jam doesn't stay around long as it gets eaten pretty quick... but you'll be fine for about 3 months.
So I have a question as I am very new to canning. I made 1 batch of this jam last week and every jar lid popped and sealed. I made another batch yesterday, as all my family and friends that I gave the first batch of jam to absolutely loved it. So with the second batch which I doubled the recipe and made 12 jars. Only half of the lids popped. The other half didnt pop but the lids all seem to be sealed, with no give. Should I reprocess the ones that didnt pop, or just give it a few days to see if they come loose. I am storing them without the rings also.
Hi April... hate to say it but I would reprocess and re-bottle the un-popped jars. Also... why no rings. The rings are there to secure the lids??? Let us know how that second run of the bottles works...
@@Weekendatthecottage
What if you want to use jar without the ring. Ones from bought jam and honey are they no good?
@@Weekendatthecottage you are supposed to remove the rings from all Canning jars. If something goes wrong with the seal and the rings hold the lids on you won't know. They also hold moisture and food particles, causing the lids to rust and compromise the seal. It is proper canning procedure to remove the rings.
How many cups does this recipe make? I’m trying to figure out how many jars I’ll need. Thanks
Hi Moneypenny! Thanks for trying the recipe. I usually use the smaller 250 ml jars, 8 or 9 jars. If you're doing the very small size, 125 ml to give as gifts, you'll need 2 case. Hope this helps...
What if you are using dried apricots and pears? I was thinking put them into a ninja and then heat? Thank you for your response
Hi Betina! Thanks for watching... my mom used to make a small batch of this jam using dried apricots... it should work! I'd soak them first in boiling water so they plump up... then zip up (not too much, you want little chucks of fruit)... and proceed. Let us know how it goes! YAY!!!
@@Weekendatthecottage thank you so much for getting back to me! I'll tell you how it goes. On a side-note there's a movie that I've been meaning to watch called the enchanted cottage, it's pretty old school but the name of your page reminded me. 😁❤️
I am going to make this recipe, but can I do it without the tea?
Linda
Hi Linda! Thanks for watching - yes, for sure you can make this jam without the tea. It's quite fab either way... enjoy!
This apricot jam looks delicious. Thanks for the tip about checking when the jam is ready. I've made runny jam before and although it still taste good, it would have been nice to have known to cook the fruit a little longer!
Thanks, Lola Pug!!! It IS a great way of testing jam... and especially since we're not using pectin... the "plate test" is always a helpful way of getting a gauge on the jam's consistency!
I like your recipe What if the tea bag breaks? How does teabag make a difference to the jam?
Hi Ginnie... thanks for writing in. I've make the jam every year now, and I've never had the bag split or open on me - it just kind of hangs there, steeping. Regarding difference - it gives the jam a subtle fragrance and the flavour of the Earl Grey tea... bergamot - it's really fab!!!
@@Weekendatthecottage thank you for taking the time to reply . Much appreciated.
I have never made jam before as I have a good harvest of apricot s this year I was going to have a go.
I like the idea of the bergamot flavor. I will use loose Earl Grey tea placed in a stainless steel ball infuser instead of a teabag and the paper boiling in there. Has anyone made it with dried bergamot peels instead? I know they are not sold in US stores but they are available online and I wonder if that would be even better. TIA.
LOVE the idea of the infuser! XO
Interesting test for the jam 👍 looks delicious ❤️
Thanks Diva... it always works!
I'm making the jam now, it’s look delicious 🤩
Makes us VERY happy... it really is a wonderful treat - let us know how it turns out, please! Yay, YOU!!!
Weekend at the Cottage it’s my first time to make a jam, I’m happy it’s very delicious. Thanks 🧡
My batch passed the plate test but looks too liquid now that its in the jars. Should I dump it in the pot and add a little pectin?
Hey Lezlie... I don't know... I find it thickens once it goes in the jar. That said, it's not a super-thick jam... so if you like a jam where the spoon stands straight up in a jar, yes, add pectin. Let us know how it works out!!! (PS... I see a delicious toasted bagel in your future!)
Ma Sha Allah ❣️ delicious but made so much and don't know what to eat it with so I ate all by spoon😂
Yay, Rabeka!!! It's so delicious!
Thanks for saying the amount's ! Great video. I had great results.
Thanks Jo!!! Funny you posted this... I just had some this morning on toasted rye!
Do you add tea bag just for flavor
Yes, Karen... thanks for writing in. The tea steeps in and flavours the jam... just a bit!
Thank you for the up-load and taking the time to share the recipe. I cook a lot of French recipes and apricot jam/preserves is a must in French cuisine. By the way, you don't look like Nancy (you're much cuter).
HA! Zolton, you just made me laugh out loud! I actually LOVE apricots... one of those fruits that people often forget. This recipe is especially interesting because of the flavour of the tea - hope you can try it - we'd love your feedback. Thanks for writing in!!!!
Who’s Nancy and where’s she? Who are you?
By the way, I made it according to the recipe, tastes great 👍
👍👍❤️🌹🌹🌹
It is fabulous! Enjoy!
What is the Shelf life on a typical batch ?
Hi Reyna... thanks for watching. If processed properly, it can last years. But this is a small batch recipe, so it'll be gone pretty quick!
Add tea bag as is?
Hey Miss Molly... yes, as is. Has the most subtle flavouring...
then the teabag breaks wen string. should brew it in a cup of water 4 15 mins and add that. and sum cloves and star anise.
Thanks for the suggestion After Burner... the cloves make me nervous... but if you say so!!!
Can someone tell me how many pounds of apricots will be in 8 cups. I need ASAP,,, thanks in advance.
Hi Vera! Thanks for writing in... sounds like you're in the middle of the recipe. I'd say you'll need almost 2.5 pounds of apricots (stones removed). If you make it with 3 pounds of prepared fruit... you'll still be OK... not overly sweet. Let us know how it turns out please...
@@Weekendatthecottage thanks so much for the recipe and for the reply. It turned out delicious!! 👍
I’ve never made jam before but was told to use fruit pectin?
This is great because apricots produce enough natural fruit pectin... so you don't need any. This jam is fab!!!
Weekend at the Cottage thank you!
Where is Aunty Nancy?
Well... she's busy making more jam! Thanks for watching.
Apricot Ayyypricot.
Tomato... tomatto
Is it just me or does apricot jam look a bit like ear wax? xD
LOL... 100% just you - that's priceless!!!
@@Weekendatthecottage Yeah, I did realize though that homemade apricot jam doesn't look like ear wax, It seems it's just the factory made/shop bought jam.
Hey Reaper, thanks for writing in, again. The jam is actually really incredible. Sorry if the pics don't do it justice...