Blenheim apricot jam from The Sqirl Jam Book: Jelly, Fruit Butter, and Others (page 98) by Jessica Koslow

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Notes about this recipe

  • metacritic on July 10, 2021

    This was very good, perhaps not quite as pure as what I get from Christine Ferber's recipe for apricot jam. I used a vanilla bean, not called for in the recipe, and 60 percent sugar, rather than 55 percent vs fruit. The texture is perfect. I think I might have preferred to turn down the heat for the last 15 minutes so as to get a less caramelized sugar. That said, my partner thought the jam just right. I'll try another with lower heat and with a splash of rosewater, rather than vanilla, and report back.

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