Sunday, February 21, 2010

Gemini in her art studio putting the finishing touch to yet an other master piece.

Apricot Jam.
Place 500 gr quartet ripe Apricots in preserving pot, place 375 gr Sugar over the fruit, and 1/2 sachet of Jam setter mixed into the sugar then the zest of a lemon and the juice of one lemon pored over the sugar, gently mix then cover and let the juice happen while you have your Sundowner approx 1/2 hour.
Then start over low heat stir gently occasional til boiling, simmer for a few minutes, test the Jam on a frozen saucer, when setting sufficiently bottle and seal at once.
the flavour is excellent on a Sunday croissant for breakfast.
the short cooking allowed for a much lighter apricot color of Jam