Dried Apricot Jam

[@zibam6687]

Thank you for sharing love from Canada ❤

[@susan3200]

Love this!

[@KoolViking3]

My grandmother used to make this jam without pumpkin. I will try this recipe. Thank you for posting it!

[@stodivalentino6592]

Thank you for sharing the pumpkin combo. 👍

[@sameoldsonganddance]

In America we put the jars ( with different lids) in a boiling water bath for 10 minutes after filling

[@kina7128]

Thank you. What brand of jars do you use, and where do you get the lids from here in Australia? Do you store your unopened jars in the pantry? I'm new to preserving, and would like to know more. Don't you need to water bath/boil these? Also,do youhave any other jam and chutney recipes to share, it would be most appreciated. Thanks.

[@NightOwlCraftsAustralia]

You can use old jam jars - wash thoroughly and heat the jars in the oven to sterilize. Boil the lids in water. Or you can purchase new jars - I got new ones from “pack my produce” on line order when I ran out of old jars. You can google jam and chutney recipes. My video on zucchini chips is worth watching - they are very nice on cheese with crackers.

[@kina7128]

@@NightOwlCraftsAustralia Thank you so much for your quick response! And big thank you for the information. When you reuse the old jars,do you do the same with the lids, also? Won't they lose their 'pop'? So sorry to bombard you with all the questions, as I really want to learn more. Thank you again.

[@NightOwlCraftsAustralia]

@@kina7128 If you put hot jam into hot jars and then attach the boiled lids, you will hear them pop as they cool, which is a sign of a good seal. Used lids will also pop as they cool.

[@kina7128]

@@NightOwlCraftsAustralia Thank you again. Much appreciated.

[@Maminivkusnierecepti]

Apricot jam 1 kzbin.info/www/bejne/jYuaoZagq9-anM0 ❤ 2 kzbin.info/www/bejne/jGe7dHZ7f7-fabc

[@susan3200]

How long and at what temperature do you have the jars in the oven?

[@Belezacomtr]

Does the pumpkin flavor show through or does it just add volume? I like apricots but not pampkin flavor

[@Eerizish]

Yes saw for the first time adding pumpkins? Just to know y u added it?

[@pheart2381]

Really helpful thanks!

[@NightOwlCraftsAustralia]

You can use any variety of pumpkin. It doesn't set like regular jam or marmalade and doesn't need boiling like regular jam or marmalade. It doesn't have pumpkin in the name as you can't see or taste pumpkin.

[@world-suppliers]

is it better to make the sugar more fine or use sugar powder insread od granules sugar , and which better in taste fresh apricot jam or dried apricot jam

[@cindykaiman4204]

With respect Liz, I noticed that you did not clean the rim of the jar prior to placing the lids on the jars to ensure a proper seal, nor did you process the jam once in their jars in a water bath for 10 min. (thus killing any molds etc. ) not every safe canning practices

[@NightOwlCraftsAustralia]

Hi Cindy, the jars were sterilized in a hot oven and the lids boiled in water. You can hear the lids pop as they seal once the contents cool. If the lids don’t pop you need to reprocess the contents. I have never had issues with mould or contamination using this method.

[@essemsween818]

Two questions. Is the variety of pumpkin important? Why didn't you test the jam for a set? You didn't bring this to a boil either. As there's twice as much pumpkin than apricot in this recipe, shouldn't it be included in the name? Thank you.

[@NightOwlCraftsAustralia]

Granular sugar is fine - it all dissolves anyway.

[@ne9505]

OMG, that's too much sugar .. 😱

[@NightOwlCraftsAustralia]

Give it a try - sugar preserves it and you don’t need much jam on toast.

[@ne9505]

Sure, thanks dear 😊🌷

[@cococho2767]

this is compote more than anything else...true jam you do not pour with cup, it is thick and creamy...let alone 2kg of sugar????