Organic Blueberry and Golden Apricot cold jams are a simple way to preserve fruits in season and deliver them with their flavor intact. Photo by JMPurePastry
JMPurePastry shows us ways to deliver our guests summer fruits ripe for the season.
Read more about this and related recipes in Material Handling: Preserving Summer by JMPurePastry.
Golden Apricot Cold Jam:
(yield: four 8-oz jars)
16 oz/454 g golden apricots, peeled, pitted and pureed
24 oz/680 g organic cane sugar
0.13 oz/3.6 oz pectin, instant
Blueberry Cold Jam:
(yield: five 8-oz jars)
20 oz/567 g organic fresh fruit, washed and peeled
4.4 oz/125 g pectin, instant
12 oz/340 g organic cane sugar
½ Tbs lemon zest
1. Wash 8-oz storage jars. Clean the fruit and mash or blend to desired consistency. Note: for the Blueberry Jam, mash half and rough chop remaining. For the Golden Apricot Jam, peel, pit and puree the fruit.
2. Combine the pectin and sugar. Add the fruit and any zest or spice to the pectin and sugar mixture.Stir continuously for 4-5 minutes. Note: If jam does not set, warm slightly. Fill storage jars 1/8” to the top. Store at room temperature with lids on for 30 minutes. Serve immediately or store in refrigerator up to 3 weeks.