{"id":4732,"date":"2015-06-18T15:00:59","date_gmt":"2015-06-18T19:00:59","guid":{"rendered":"https:\/\/bakeschool.com\/?p=4732"},"modified":"2024-04-03T14:51:43","modified_gmt":"2024-04-03T18:51:43","slug":"honey-apricot-jam-with-a-little-tea","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/honey-apricot-jam-with-a-little-tea\/","title":{"rendered":"Honey apricot jam"},"content":{"rendered":"\n

This easy recipe for apricot jam is sweetened with honey which adds a ton of flavour. The fruit and sugar are macerated for an hour to bring out the juices and also help preserve the fruit so that they don't break down completely when you boil the jam. This recipe makes a small batch of about 5 jars.<\/p>\n\n\n

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This honey apricot jam is a variation of the classic apricot jam<\/a>. We replace a portion of the sugar with honey which adds a lovely honey-flavour to this jam.<\/p>\n\n\n\n

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Picking fruit for jam<\/h2>\n\n\n\n

Most jam makers will agree that you should include about 25% unripe fruits in each batch of jam <\/strong>because those unripe fruits have a higher level of pectin, which will help the set. You need to be careful because too much unripe fruit and your jam will taste like sour, unripe fruit (duh!). <\/p>\n\n\n

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Ripening apricots<\/h2>\n\n\n\n

To ripen apricots and other stone fruit that were picked too early, you can try setting them in a bowl on the counter. Another trick is to place them in a paper bag with an apple. The apple releases ethylene, which will speed up the ripening process.<\/p>\n\n\n\n

A couple of days on the counter and unripe stone fruit will transform into something great. <\/p>\n\n\n\n

If you like apricots, you will love this jam! If you aren't a fan of honey, you can replace it with the same weight of sugar. <\/p>\n\n\n