Apricot Jam With Brandy
Recipe: #21536
October 30, 2015
Categories: Breakfast, Apricot, Australian, British, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat No Eggs, Non-Dairy, Vegetarian, Make it from scratch, more
"This recipe comes from an old cookbook. This makes for a delicious, yet different jam. You should get 3-4 jars out of this, although it will depend on the size of the jars used."
Original is 3-4 servings
Ingredients
Nutritional
- Serving Size: 1 (1199.3 g)
- Calories 1809
- Total Fat - 1.4 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 13.1 mg
- Total Carbohydrate - 471.3 g
- Dietary Fiber - 13 g
- Sugars - 449 g
- Protein - 2.6 g
- Calcium - 75.5 mg
- Iron - 2.3 mg
- Vitamin C - 169.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Halve the Apricots, and remove the stone. Crack one third of the stones and remove the kernels; Blanche by dipping into hot water.
Step 2
Place the Apricots, kernels, water and lemon juice into a pan and simmer until it is tender, test for pectin. When a satisfactory clot is formed, add the sugar (sugar is best warmed beforehand) stir until dissolved then bring to boil and boil rapidly until setting point is reached stirring occasionally.
Step 3
Remove from the heat and immediately stir in the Brandy, remove any scum and pour into hot sterilized jars and cover.
Tips
No special items needed.
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