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
1 Like
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?
1 Like
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.
2 Likes
do you want to jam it?
1 Like
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!
4 Likes
(i have used that method for apricots before!)
1 Like
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.
2 Likes
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
3 Likes
Cointreau is also triple sec. Just, you know fancy triple sec. 
1 Like
You be jammin!
1 Like
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.
3 Likes
