|My funny daughter posing with the apricots pre-puree|
I tried to follow a pair of recipes I found on the web, but neither of them mentioned when to add the called-for lemon juice. So I made the first two without it, then went back and and re-cooked it, adding the lemon juice afterwards and reprocessing the jars. I hope they come out okay...
The remaining batches didn't get that mistake. However, the low-sugar pectin I used for them confuddled me. (That's a word, right?) It took a while to figure out the balance of the ingredients and the cooking adjustments... but I think I got it.
In the meantime, I made a slightly cluttered kitchen into an apricot-colored and -scented disaster, had a large container full of pits, and an even larger box of not-quite-ripe apricots left waiting to ripen. I also had two large freezer bags full of non-jammed 'cots. I had run out of steam and it was time to stop cooking.
In the meantime, I have jars and jars of apricot jam to get me through the winter. As long as I have english muffins to enjoy it with.
|And buckets of apricots!|
|Meanwhile, daughter is dipping bananas in chocolate for later.|
|Puree in the pot. I was very overheated by the end...|
|A bit smoother and thicker than I intended... but delicious!|