Comments on: Blenheim apricot jam

By: sairuh

sairuh — Wed, 04 Aug 2010 16:01:46 +0000

Nancy, that recipe sounds tasty and luxurious. And thanks for tip on using Greek yogurt; I’ve got some in the fridge, so I ought to try it with the jam.

By: Nnacy Cohn

Nnacy Cohn — Wed, 04 Aug 2010 03:48:33 +0000

My Blenheim’s are ripe, and for apricot preserves I used a recipe that called for 10 apricot nuts (you crack the seed, throw the soft inside part into the jam mix), and vanilla bean scraped and the pod thrown in the mix. I added the peel from a Meyer lemon. After liquifying all the ingredients, you simmer for an hour, then let sit for 24 hours (like in your chutney recipe). Then cook down to thick and can. This was a riff on a Patricia Wells recipe, and is so fabulous I’ve made three more batches. It’s unbelievable as an ice cream topper, or on plain, no fat greek yogurt.

By: sairuh

sairuh — Sat, 26 Jun 2010 22:08:51 +0000

Wow, Julie, that did make a nice, subtle difference! Even with a tiny pinch of plain sea salt. Thanks much for the suggestion; didn’t have a chance to try this out until this year’s batch.

By: julie de larar

julie de larar — Thu, 13 Aug 2009 21:15:03 +0000

try a little salt. It will augment the flavor without making it salty.