The first preserving task is to slow roast the apricots until just soft, then pack them into takeaway food containers and freeze for our cereal and delicious apricot crumbles. There are thirty containers in the freezer and more to come.
Decision time - jam or relish? A quick inventory of the preserves cupboard revealed a good supply of relishes and chutneys so jam it was. Nine jars so far.
After all this hardwork, I needed an apricot.
No rest for Ray, there was still picking to be done.
This is the recipe that I used, I had 2 kg of apricots and 2 kg of sugar , after the cooking time the jam was not jelling so I also added half a packet of jamsetta (commercial pectin).
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