I have to admit, that no matter how hard I try, it’s never better. It happened to my mother before me and to her mother before. For some reason most of the men will never give their wives this pleasure. There’s always GOOD… BUT… – you could have added more salt – or reduced salt – the pieces of vegetables are too big – it’s not juicy enough – it’s still crispy – I prefer short grain rice, etc. My friend made a whole list and a calendar to keep a track of her husband’s daily comments and she is one of the best cook I know;-) So why men can never make an exception to a couple of meals and let their wives enjoy this privilege!! I know my husband will never do that. He goes bragging telling everybody that my food is delicious, but when it comes to one of the recipes that his mom cooks, then the best I can do is a tie for first place. A compliment for him is when he tells me, it’s not better, it’s same. WE ARE EQUAL IN THE CONTEST! I have to say that I’m writing this blog and laughing out loud, because deep inside I know that the apricot jam I did last week finished in 5 days, and here I am doing my second batch. While my mom’s in law apricot jam jars “who happens to be the same taste” are still lying on the shelf waiting for mine to be exhausted first. So in my dead heat struggle somehow I managed to share the recipe with you with the exact amount I used, nevertheless I’d like to highlight the following:
Any traditional apricot jam recipe uses at least 600g to 900g of sugar for each kilo of fruits. I never use this much especially if the apricots are ripe and sweets. Also because I always make a little quantity to consume within the next couple of weeks.
I learnt that French warm the sugar in the oven for 7-10 minutes and throw it warm on the fruits; you may want to try that.
Most of the recipes uses 1 teaspoon of lemon juice, so feel free to add it if you like.
Some housewives crush few pits and add the kernel inside to the confiture while boiling.
Remember, to make a good jam, use nice firm ripe fruits and not green or overripe fruits.
Apricot JamYield: 3 jars, 370g eachIngredients
1 kg fresh ripe apricots; cut in half and pits extracted
450g / 2 cups brown sugar
Preparation Place the apricots in a big salad bowl and cover with sugar. Let it rest for 7-10 hours, preferably in the fridge if the weather is hot. In a heavy based saucepan transfer the apricots and bring to boil for 10mn. Reduce the heat to low and remove any scum from the surface. Let it simmer for about 25mn or until a small amount of the juice gels on a chilled plate. Ladle carefully in jars and keep refrigerated. Consume within 3 weeks.
When we were young we used to go camping at an elevation of 1,550 meters (5,090 ft) in Faqra, Lebanon. Two things I still remember from that splendid location; playing around the ruins of the Great Temple of Faqra, where the earliest civilizations worshiped their God. And a bountiful Mulberry tree that got me in trouble with mom every time I lay my hands on (and return home with purple fingers and stained clothes). I was nut for those sweet little berries and it was well worth every garment my mom ditched;-)
As messy as it may get, I still impatiently wait for my share of mulberries that my mom-in-law sends us seasonally. Mulberries have high levels of protein and iron and help loosing weight by blocking sugar. We all don’t mind that last point, no! The second batch I received was almost overripe so I found a good use of them; squeezed some to make syrup “sharab toot” and preserved the rest as jam.
While the mulberries were boiling to make jam, I thought to myself having this under my belt now, it sure tastes better with rich, flaky, soft scones. Sitôt dit sitôt fait, and the scones were baking in the oven.
… later when mulberry jam was served with scones, I should probably had someone hiding the plate from me because it was kind of hard to stop eating!
And this how I make it:
1kg fresh ripe mulberries
2 tsp lemon juice
Pull all the stems of the fruits and put them into a large saucepan.
Heat it over medium heat and crush the berries to squish out the juice.
Bring it to a boil then add the sugar and lemon juice.
Reduce the heat and stir the mixture until the sugar dissolves.
Bring it back up to the boil for a few minutes and then bottle and seal the jam.