The Ginger Scone Diaries


jams and jellies
April 7, 2009, 1:53 am
Filed under: Good Times, Hellobonbon, Recipes, Sweet
apricot marmalade, blackberry bayleaf jam, & ginger butter

apricot marmalade, blackberry bayleaf jam, & ginger butter

Apricot Marmalade

  • 3 pounds apricots
  • 2 tablespoons finely chopped orange zest
  • 1 cup orange sections
  • 2/3 cup fresh orange juice
  • 2 cups granulated sugar
  • 3 half-pint jars and matching lids (use new lids only)

Pit and quarter the apricots (There should be approximately 9 cups).

In a 12-inch skillet or sauté pan, combine the apricots, zest, orange sections, juice and sugar. Allow to stand for 1 hour at room temperature.

Cook the mixture over moderate heat, stirring occasionally, for 1-1/2 hours, or until mixture looks glazed and clear liquid is no longer visible. Continue cooking, stirring constantly, for another 30 minutes until the marmalade is thick. Sterilize the jars by washing and rinsing them in the dishwasher without detergent; keep them warm in a 250 degree-F oven. Pour boiling water over the lids to soften the rubber seals.

Ladle the hot marmalade into the hot jars, filling to within 1/2 inch of the top. Wipe the rims and seal with the hot lids and metal bands. Place the jars on a rack, without touching, in a large, deep pot with water to cover by 1 inch. Cover and boil for 15 minutes. Use tongs to remove the jars to a cooling rack and allow to cool to room temperature. Check the seals. The jars are sealed when the center of the lid is slightly indented and cannot be pressed in with your fingertip.

Makes 3 half-pints

apricot jam

apricot marmalade

Blackberry Bayleaf Jam

  • 3 pounds fresh blackberries
  • 4 1/2 cups sugar
  • Zest of 1 lemon, plus 4 1/2 teaspoons fresh lemon juice
  • Pinch of coarse salt
  • 1 or 2 dried bay leaves
  1. Place a few small plates in the freezer. Stir together berries, sugar, lemon zest and juice, salt, and bay leaves in a large, heavy stockpot. Bring to a boil, stirring to dissolve sugar and mashing lightly with a potato masher. Skim foam from surface. Cook, stirring more frequently as jam thickens, until it is the consistency of very loose jelly, 10 to 11 minutes. Remove pot from heat.
  2. Remove a plate from freezer, and drop a spoonful of jam on it. Return to freezer for 1 to 2 minutes, then gently nudge edge of jam with a finger. If jam is ready, it should hold its shape. If jam is too thin and spreads out, return to a boil, testing every minute, until done. Remove bay leaves, and discard.
  3. Remove a plate from freezer, and drop a spoonful of jam on it. Return to freezer for 1 to 2 minutes, then gently nudge edge of jam with a finger. If jam is ready, it should hold its shape. If jam is too thin and spreads out, return to a boil, testing every minute, until done. Remove bay leaves, and discard.

Thank you, Martha.

Ginger Butter

½ lb crystallized ginger

  • Bring some water to a boil in a teapot (you can use a saucepan, but it’s easier to pour into the food processor this way)
  • Put chopped crystallized ginger into a food processor and puree until the ginger has broken down into a thick paste.
  • While the food processor is still going, slowly add  hot water little by little until a spreadable consistency is achieved.
  • Ladle into bowl or jars and allow to cool slightly
  • Enjoy with slices of Brie, or on your favorite toast (or both, if you’re like me)
apricot marmalade

apricot marmalade

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1 Comment so far
Leave a comment

great looking pictures
great sounding recipes
just makes me want to lick all the spoons

Comment by Rob




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