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Monday, 7 February 2005

apricot jam

Filed under: food & drink,posts with recipes,side — ejm @ 18:14 EST

go directly to the recipe

recipe: apricot jam (based on “Apricot Lekvar” in ‘Baking with Julia’)

My favourite kind of jam is apricot. Especially if it really tastes like apricot. Apricot jam slathered on French bread. Or with cream cheese on a bagel. Or with plenty of butter on pancakes or waffles. Or….

I got sucked into buying some really inferior apricot jam and was so disappointed. No wonder it was being sold for such a remarkably low price!! The jar is nice though. (We’re going to use the rest of this apricot travesty to make marinade for chicken – if it ever gets warm enough to barbecue!)

But as I was leafing through the copy of Baking With Julia that I recently got from the library, I found not one but TWO recipes for apricot preserves. Yesterday, I made a variation of “apricot Lekvar” that calls for dried apricots on page 449. I used dark brown demerara sugar instead of the light brown that Julia Child suggested and cognac instead of amaretto (because we didn’t have any amaretto) and I also left out the chopped blanched almonds. The result was very good but very very thick. So I added more water and brought it to a boil just for a second to mix it all together. And then added a pinch of salt.

Now THAT’S apricot jam! Just in time for pancakes tomorrow!

edit: Here is what I did to make the jam.

Apricot Jam
based on “Apricot Lekvar” in Baking with Julia by Julia Child

  • ½ c whole dried apricots
  • water to cover
  • 1 Tbsp demerara sugar (or any brown sugar, probably)
  • 1 generous tsp Cognac
  • more water to taste
  • pinch salt

Preparation

  1. Rinse apricots. Put them whole into a small pot and cover with cold water.
  2. Simmer gently for about 15 minutes til they are soft and easy to prick through with a fork.
  3. Take off the heat. Drain off most of the water but keep it in reserve. Add salt, sugar and cognac. Pur&ecute;e.
  4. Put back into pot over low heat. Add more water as needed, stirring with wooden spoon til the jam is the consistency you like. Pour into a clean glass jar.

Store in the refrigerator.

  1. Pingback by ejm (pingback) — 8 February 2005 @ 19:05 EST

    […] all-purpose flour, and yoghurt instead of milk. They were really good with the intensely apricotty apricot jam I made on the weekend. Even though one of us (not me) always pours maple syrup […]

  2. Pingback by ejm (pingback) — 11 February 2005 @ 16:04 EST

    […] Baking With Julia. So I got it out of the library. Lovely book. And with the most wonderful apricot jam recipe that I droned on about earlier this week. And I got to thinking about puff pastry.

  3. Pingback by blog from OUR kitchen » puff pastry: to do or not to do… (SHF#5) — 6 October 2007 @ 17:50 EST

    […] I was considering joining in on SHF#5. I read several recipes for puffpastry in our cookbooks and on the net and got thoroughly intimidated. So I decided to buy frozen puff pastry. But I wasn’t really thinking it through and got phyllo pastry instead. Moira at Who Wants Seconds set me straight on the difference between the feuilles (thanks, Moira) and mentioned that she had used the puffpastry recipe in Baking With Julia. So I got it out of the library. Lovely book. And with the most wonderful apricot jam recipe that I droned on about earlier this week. And the croissant recipe looks fun too. But that’s not puff pastry either! […]

 

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