Caramelized apricot jam.
Also known as "This is what happens when you're working at home and you get an unexpected conference call" apricot jam.
My home office is at the other end of the house from the kitchen. I didn't see or smell the jam boiling over until it was too late. I salvaged what I could.
On the up side, the jam had an unusual, deep, beautiful color (russet? auburn?). I had never seen apricot jam like this. And the flavor was complex, almost a little smoky, unlike any other apricot jam I'd tasted. I've discovered that this caramelized apricot jam pairs beautifully with almond butter, and it's fabulous with a ripe brie - the slightly burnt sugars give it some really unusual overtones.
On the down side, it took a week of soaking, several wads of steel wool, and the elbow grease of three people to get the pot and the stove clean.
Great jam. I highly recommend it. But prepare yourself for the cleanup.
Caramelized apricot jam
Even absent-minded cooks can make good jam. It's not burned. It's caramelized.
- 1 pound fresh apricots, pitted and chopped
- 2 cups granulated sugar
In a heavy saucepan, combine the apricots and the sugar, and stir to combine. Let the fruit sit an hour at room temperature, stirring once or twice to redistribute the sugar. The sugar will draw the juices out of the fruit and create a syrup.Put the pot over medium heat and bring the apricot mixture to a boil. Turn down the heat and continue to cook at a simmer about 1 hour, or until the jam has turned a deep rust color and you can feel some burned bits sticking to the bottom of the pan when you draw a spoon through it. Let the jam cool a bit, then transfer it to a clean jar or plastic container. Store in the refrigerator and use within 1 month. As soon as you remove the jam from the saucepan, soak the pan in hot water. You may have to soak it for a few days. You'll definitely need some steel wool to get rid of all the burned-on bits.
DetailsPrep time: Cook time: Total time: Yield: 2 pints