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(Image: https://burst.shopifycdn.com/photos/milk-chocolate-pieces.jpg?width=746&format=pjpg&exif=0&iptc=0)Preparation time: 30 minutes Cooking period: 1.5 hrs Ingredient list 900 g white sugar With a little paring knife, cut the apricots in half and remove the stone. Remove any stem or discoloured region where the fruits stem was mounted on the apricot. Cut each half into half again and then diagonally so you have small - medium chunks of fruits. Refer the notes section below on fruit size. In a big saucepan add water, sugar, lemon juice and chocolate orange zucchini cake recipe apricots. Stir constantly over gentle high temperature until all of the sugar has dissolved. Because the apricots soften a solid juicy mixture with bits of fruit will result. Increase the heat and bring the mix quickly to the boil and prepare for about 10-15 a few minutes or until the jam is thick and gets to setting point Using a metal spoon remove any scum occasionally. Remove the jam from heat and allow to fascinating slightly. Using a funnel to pour into warm dry sterilised screw cover sealable bottles, fill to approximately 2.5cm (I in .) from the very best from the bottle and seal making use of your preferred method. Label and shop in a cool dark place in the kitchen or pantry. Permit the jam to mature for at least 14 days before eating. Choose ripe clean fruit. Usually do not use overripe rather than make use of mouldy fruits as this will produce a low quality jam. Apricots have a medium level in acidity and pectin. The addition of some lemon juice will facilitate the placing of the jam. The number of times you will need to cut the apricots will depend on its size and the ultimate texture of jam you prefer. When the items are too small, during the cooking process the fruit is will split up and create more of a puree texture. Larger parts will produce a jam with wonderful apricot parts surrounded by way of a luscious syrupy blend. Temperature gently and slowly cook until the glucose has completely dissolved before boiling in any other case the fruit epidermis will toughen as well as the sugar might crystallise. Once the sugar has dissolved as well as the fruits is soft, boil rapidly until the jam gets to its setting stage. Stir occasionally to avoid the jam from sticking on the bottom of the container. But not too often as this will lower the temp and delays achieving the setting point. Rapid boiling until the setting point is usually reached point helps to preserve the new fruit flavour. Long slow simmering of the jam affects the color and decreases the flavour from the jam.


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