You all know it is time for Fair and I am on a mission. Through out the years I have entered the Fair and done pretty darn good. Last year I won 16 ribbons. BUT this year I want a God Damn Best of Show.
Try as I might I can not bribe the judges make nice is the best I can do when dropping off my goods. Last year I made nice and happened to meet two wonderful women.
Well you know the Apricot story I always seem to find the best places to pick them. My last Mother Load made a batch of Apricot Butter and it was my first time making that . I thought it was a bit runny but sometimes when I let my jams sit they thicken up all by themselves.
2 quarts of uncooked chopped apricots no I do not peel my fruit but you can
1/4 cup of lemon juice
5 cups of sugar
Oh and here is a great NEW IDEA put the apricot pits in the jam mixture it gives it a nutty almond taste. What Julia Ate she said and I quote and paste!
" I put in a sack of the apricot pits, for the almond flavor they impart. I don't crack them to release the kernel, like many folks do. I put them in whole because I am lazy. This step is up to you!"
Now this means : You wrap the pits into a
sack made of Cheese cloth tie it tight with some
cooking twine then add the pits to your mixture.
Combine your apricots, blueberries and lemon juice in your sauce pot. Bring slowly to a simmer. Now add your sugar and stir until you have dissolved all the sugar.
Now add your bag of pits if you are doing that step bring everything to a rapid boil stirring so nothing sticks. Careful of your bag. We do not add pectin to this jam because the blueberries have the right amount to gel this beauty. Once you have the rapid boil and the foamy stuff going on. Keep it at the boil until you get to your gel point.
Now remove your jam mixture from the heat, remove the apricot bag and skim off the foam. Ladle into your clean, hot, sanitized jars leaving your 1/4" head space. Wipe the rim of the jars, Adjust your two piece cap and process in the water bath for 15 minutes. Once removed let them cool overnight or all day for you night canner's. Take the twist top off once cooled and wipe the rims and store with out the twist. Here is another Post on this great jam from Renee go looky see!