Hello,
I’m sharing my jam recipe with the group; it’s easy.
Two kilos of jam apricots
1.600 kg of sugar
1 vanilla bean
Before we begin, I’ll give you the following details to ensure a successful jam:
The apricots must be healthy, as many people confuse jam fruit with damaged fruit.
For the sugar, I strongly recommend granulated sugar and not so-called “jam” sugar, for the simple reason that it greatly reduces the cooking time, but I recommend the latter for jellies.
Cut the apricots and weigh them, then add the sugar to a jam pan or a saucepan, using 1 kg of fruit and 800 g of sugar as a base. Split the vanilla bean in half and scrape it. Mix everything together and let it marinate overnight at least.
Cooking: Simmer gently. Two to three hours, keeping an eye on it and checking it (small plate in the fridge, and a few drops of jam on it, if it doesn’t run it’s good. Another method: the wooden spoon, let the jam run down the spoon and if it doesn’t run or very little it’s good. Or a warm drop on the thumb, press gently with the index finger and separate the fingers if the jam forms a “thread” it’s ok. And if not, you can still buy the jam thermometer)
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