Looking for ideas; after straining the syrup from my 1 pound nine ounces of sliced and macerated apricot , I burned it. fortunately I had not included the Fruit . Any suggestions for how to proceed with the fruit? I mostly use the fruit with yogurt, but need it to last a few weeks.
how long was it macerated for?
ETA: did you actually plan to make jam, or another kind of preserves?
My original answer (below) presumed you wanted to make jam to top your yogurt. If so, you have options:
- consider macerating another day to get a bit more juice
OR
-
just make jam with your apricots, using a splash of water or a bit of apple juice plus some lemon juice as usual
-
make jam with the apricots plus another fruit to gain additional liquid
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If you want to preserve it another way, you could cook it into a compote (more sugar if you like + lemon juice, cook, then blitz) and freeze it in ice cube trays or in small containers. Then defrost for use with yogurt.
You can also can them in syrup but I have a feeling you don’t want to do that given the small quantity you have.
Rumtopf?
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About 36 hours, but in stages. 1 pound 9 ounce with 1/3 cup of sugar and 1/4 tsp citric acid two days ago, then yesterday added another 2/3 cup sugar and 1/2 tsp citric acid and pinch of salt.
I’m going to keep it simple and make something like jam. I think I will just add some apple juice and carry on!
@Phoenikia ; thank you! Trying to pm you but can’t figure it out! I might have found a way.
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do you want to jam it?
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Yes, and I was trying that method in the three day jam link, which I now realize was for “slow preserves”.
I do have a bunch of other stone fruit so maybe I will try something like that. Nectarines would be the easiest.
ETA Saved!
At least for the moment. Now… about the pot …
Thank you!
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(i have used that method for apricots before!)
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I’m adding the David Lebovitz recipe since I have had success with his jams. They’re kept in the fridge and refrigerated. They are not canned jams.
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I had a lot of strawberries in the fridge that I had to process, so made 4 different types of jam this weekend ( which was… too much).
- Strawberry champagne ( I use cheap sparkling wine). Can’t remember where the recipe is from but people like it.
- a half batch of the strawberry margarita jam from this cookbook https://www.camillawynne.com/books/preservation-society-home-preserves. I used cointreau instead of triple sec because I didn’t want to shell out for a big bottle that would just evaporate.
- Vanilla strawberry jam from here https://www.amazon.ca/Complete-Book-Small-Batch-Preserving-Year-Round-ebook/dp/B00GLVARGY. No pectin added but takes about 2 days with the various maceration and boiling steps.
- one last batch of roasted rhubarb compote from https://www.amazon.ca/Preserving-Pint-Seasonal-Canning-Spaces-ebook/dp/B00G1SD9BC/ref=sr_1_4?crid=2LQJ1MCMOFU4P&dib=eyJ2IjoiMSJ9.oY8Tfxoz1mLDF_rNP6XQN0g1ra7ODo9mkefaO1HTTFUuPkftx9frDUSVf4d-O0P8Io99xKxPFOyD6CoH238r8EHPLpjecTBfziGIEiwLwOsTIpMaN4AaI9iqxP12FdUp8CxvS8RtqKFAK8S0Jxqk4cB1zr1BwsMdUDLV89cygpCE68KeuPPzbN2_Xks1BTh3KvU1kro_f_CzhEcUy3iCm5RROhXW8C9HdRD_CA5gNMg.GqTeXEuVMuZTORTI6dRd_tSvwcQElww2rlK0A0DDWnU&dib_tag=se&keywords=food+in+jars&qid=1751941218&s=digital-text&sprefix=food+in+jars%2Cdigital-text%2C95&sr=1-4
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Cointreau is also triple sec. Just, you know fancy triple sec. 
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You be jammin!
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I did not know that! But explains why it was number one in the list of substitutions 
Word to the wise: careful with jam jars that are the perfect size to get stuck in a garbage disposal! Ack. Crisis narrowly averted yesterday.
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My husband has done most of the canning this summer in small jam batches – strawberry rhubarb, raspberry, raspberry rhubarb. Today I made two jars of apricot jam.
I forgot when stirring that boiling jam = molten lava. Ouch.
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Apricot moraba from Persia by Naomi Duguid. This is a sooon sweet or preserve made with almost equivalent amounts of halved apricots and sugar. The pan is shaken rather than stirred, and is boiled for 10 minutes, rested for 10, boiled for 15, rested for 3-10 hours and then a final 15 minute boil before adding some lemon juice and putting in jars. I did get a bit of scorching as I guess I didn’t shake the pot enough. I also didn’t skim the foam and it solidified and I couldn’t skim it after the long rest. Anyway, was an interesting process and easy. The preserve has mostly apricot halves and thick syrup, though the apricots have broken down. 1 kg of apricots made what you see here and 3/4 of another small jar. I will probably eat this with plain yogurt, as it was too sweet with scones and unsweetened cream yesterday. It will taste like sunshine in midwinter.
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I posted elsewhere how, due to travel plans, we missed out on our first (and very small) apricot harvest. I managed to salvage about 3 1/2 'cots from the fallen and rotting fruit. Made my first ever apricot jam as a sample for next year, with 40% sugar by weight and squeeze of lemon juice. Very tasty!
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It’s so sunshiny!
As luck would have it, I’ll be making a microbach myself today as well. Tomorrow I leave for a (work trip) week in Bellevue, WA (my first time ever in the PNW) and I need to get this taken care of beforehand.
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Oh! The forecast for Bellevue for Monday and Tuesday is good. It should be a pretty drive over the bridge. As you pass into Bellevue, you can consider how - when I was a child - the city barely existed. It was mostly trees back then. Mind boggling. Enjoy!
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