I went through a phase of jam making about six years ago (I remember a particularly delicious batch of rhubarb jam with some spices in it. Wish I could remember where the recipe was) and bought a candy thermometer. Unfortunately I got over the jam making urge around the time I bought it, so it's been sitting in the drawer waiting patiently for the urge to strike again.
I used the recipe in Stephanie Alexander's (Yes, I do use her books quite a lot) Cook's Companion (no apricot section in the Kitchen Garden Companion! First black mark against my new kitchen bible) which called for 1.5kilos of apricots, so I roughly halved all the quantities and it made 5 jars, with enough left over for toast this morning. Managed to get perfect consistency, although I think it would have been fine based on time alone, without the thermometer. And it tastes pretty fantastic too.
Well, considering how inspirational you are to me in my sewing attempts I am thrilled to maybe have had some of that feeling go both ways! It looks sensational - and those jars are divine too!
ReplyDeleteMmmmMmm. I've had a lovely time catching up at chez Clementine's Shoes (yep, I did scroll down that far) and have been left with an overriding need to spend Australia Day in the kitchen with Stephanie. I'm sure the kids won't mind missing out on all sorts if bribery involves lemon slice!
ReplyDeleteOooh, I've used that recipe and it's so delicious. We're nearly out of last year's batch so it might be time to make some more.
ReplyDeleteI made some of that last year, and it was yum! This year I tried to make marmalde: anyone know what I can do with 8 jars of orange sauce? :C
ReplyDeleteLet's just say it didn't set, after bubbling and boiling for hours...