Apricot Jam
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at this episode, we are sharing "Apricot Jam" recipe
there are different ways to prepare apricot jam
but I'll share the most secure way
the way I have learned from my mother
let's see the short ingredients' list, then we will see how to prepare it
6,60 pounds apricot
6,60 pounds granulated sugar
3 lemons
I have washed the apricots...
and drained the water over the apricots, now I'm starting to prepare the jam
the most important point while preparing a jam...
is using ripe fruits, it must be the season of that fruit
the fruit must be sweet
that is to say, it must be qualified
our apricots are bigger than normal size, so...
after removing the seeds, I'm cutting them into a few pieces
I'll be cutting them by this way
then I'll add sugar over the fruit pieces
well, 1/3 of the apricots are cut
I'm sprinkling 2,20 pounds of the 6,60 pounds granulated sugar over the apricot pieces
and I'm keeping on
this is the rule of preparing jam, it is common...
you should use sugar with same measurement of the fruit
well, I have cut approximately 2,20 pounds more
so I'm adding 2,20 pounds of sugar all over
I'm flattening and keeping on
I've cut the last 2,20 pounds of apricot also
and I'm adding the last 2,20 pounds of sugar also
I'm making the sugar go deeper and also cover the surface
and I'm covering the lid on
after preparing the mixture, I'll rest it overnight
it makes the granulated sugar dissolve by the apricot juice
it is prepared and rested overnight...
as you see, it is dissolving with the juice
now, I'll cook it over low heat, until the sugar dissolves totally
I'll explain the other process later
sugar is totally dissolved and the mixture is cooking now
you may see bubbles during the cooking, I'm removing them
I'll try to mix it as least as I can
to keep the shape of the fruit pieces
the mixture has reached the boiling temperature
you may see the bubbles in the middle
so it is impossible to boil over after all
there are some different ways to understand if the jam is cooked properly or not
the way I have learnt from my mother is cold china method
let's check the jam by this way
I'm taking a china, it is probably cold
and I'm placing 1 tbsp of boiling jam on it
and waiting 5 - 10 minutes
as you see when I hold the china like this, the jam flows correctly
it means that the jam is cooked properly
the lat process...
is the lemon addition...
I'm squeezing the last lemon...
I've got the juice of the other 2 ones before
and I'll add the lemon juice into the jam
after adding the lemon juice...
the jam will reach the boiling temperature, then I'll boil it for 5 more minutes...
and then remove it from the stove
the jam has reached the boiling temperature, but I will wait to cool it down
I'm placing some of it into the bowl to show you, this is the color
I'll cool it down in the pot and fill it into the jars
at this episode we made preparation at Mutevazi Lezzetler Cuisine for the winter
"Apricot Jam"
we have collected the apricots from its tree, we have tried to show you all the processes
but I want to emphasize that;
you should boil it at least 2 hours, then you should check it, if it is cooked or not
by the cold china method, as I showed
then you may fill it into the jars...
you should fill it into the jars after cooling it down, not when it is hot yet
I hope that you will try it and eat it in good days
Bon Appetite! Afiyet Olsun!