Apricot season:
today we go to jam!
When finally the market stalls and supermarket counters are filled with boxes of apricot Valais (very good, believe me), it's time to take a little 'home.
After that I just have to use them, in any way.
Many end up eating them as they are, or in pieces, with the yogurt in the morning.
Others end up in the various cakes I prepare and, to conclude, since the apricot jam at home is always the biggest, they end up in a jar.
This is certainly not a very professional preparation: just what you need to have a little 'jam available ...
In this case I used only the apricots and gelling sugar; well as an outlet for surplus of vanilla.
|
apricots, whole |
g |
1'500 |
|
gelling sugar |
g |
1'000 |
|
pure vanilla |
pinch (made with three fingers) |
1 |
And then I prepared well:
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I washed and pitted apricots and then cut into wedges.
Then I put them in a pot, the mixed (with the hands, with half the sugar for jams and added a vanilla jack (for a sweet tooth!).
The apricots have been left to macerate for a few hours, in the covered pot, giving a rash, always with their hands, every so often.
When the fruit has softened and has thrown out its juice it is time to proceed.
At this point I put the whole on the fire and, stirring (with the ladle, this time!) I brought to a boil, letting it cook for a few minutes until the apricots have not completely destroyed.
Then I added the rest of the sugar and, still stirring, I continued cooking for another five minutes
Helping me with a wide-billed funnel I filled the sterilized jars (I fill them with water and let them run at maximum power in the microwave for ten minutes).
So I closed them with the sterilized caps in a saucepan with boiling water.
I close the lids tightly and turn the jars upside down for about ten minutes, before straightening them and starting to let them cool.
Meanwhile, I prepare the labels (masking paper tape!) And put them on the jars.
As soon as cold, I take them down to the pantry.
I do not do other sterilizations because, between jam for breakfast and cakes will last very little!
ADVICES AND NOTES:
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- When I have to prepare the jams that will last longer, before putting the caps close the jars with the appropriate pieces of soaked in cellophane: the estate is guaranteed!
