Subject: Apricot Preserves
From: Randy
Date: 6/20/2019
To: phaedrus@hungrybrowser.com
On 6/20/2019, Randy wrote:
Hi Phaed!
I have a complex one for you! About 10 or 12 years ago, I’d found a recipe for apricot
preserves that used a slightly different method than any other recipe I’ve ever seen.
You macerate the fruit overnight, then drain the sugar syrup and cook that down first,
adding the apricots for only a few minutes at the end. It made an amazing jam that
still tasted of fresh apricots and wasn’t all cooked down and mushy.
I thought I’d saved that recipe, but can no longer find it. I’m willing to just experiment,
as we’re in prime apricot season, but I would probably feel happier if I could find the
exact times required. I’ve tried searching with no luck, using various terms.
Perhaps you’ll have better luck than I did?
Thanks,
Randy in the South of France
On 20 Jun 2019, at 14:09, Phaedrus wrote:
Randy,
Do you recall where you found the recipe? It might help.
Phaed
Suddenly, in replying to you, I had a brief flash of memory! I was working in our local library,
and a friend had asked me to help her find a recipe for preserves. The more I thought about it,
the more I wondered if I hadn’t, in fact, actually found a French recipe and translated it for her!
I started putting in various terms and darn if I didn’t find the recipe in French!
So, here it is, for you instead of you finding it for me!
Confiture d’abricot
INGRÉDIENTS
2 kg very ripe, pitted apricots.
A small knob of butter
1,75 kg sugar
Directions
The evening before cooking the preserves, put the apricots into a large bowl. Add the sugar
and mix well. Leave the mixture to macerate overnight.
The following morning, drain the apricots, recovering all the juice. Pour the juice into a pan,
bring to a boil and keep it there for 10 minutes.
Pour the apricots into the syrup and continue to cook for 10 minutes longer. When it becomes
foamy, add the knob of butter in the center. That will push the foam to the sides of the pot
so you can remove it. Reduce the temperature and continue cooking for another 5 minutes,
stirring occasionally..
It’s done when it coats the back of a spoon.
So, there you have it. I’m going to try it today or tomorrow (just bought a bunch of ripe apricots!)
Thanks for your help in jogging my memory!
Randy
