Apricot Elderflower Jam
With this Apricot Elderflower Jam, I’ve mixed beautifully ripe apricots with fragrant St. Germain, an elderflower liqueur. Both the apricots and liqueur have floral notes, and the marriage of both is nothing lacking heaven. Seriously. After my initial flavor, I gasped and exclaimed, OMG.” Make this jam today while apricots remain in season. St. Germain is a little around the pricey side, but I promise you will love every last drop (especially mixed with champagne!). Continue reading for the formula.
I used a particular selection of apricot for this recipe called Crimson Velvet. I understand that sounds a bit like a strip club, but I assure you that they are unbelievably tasty. If you live in the San Diego area, you can get them right now at Specialty Make If you cannot find them locally, you can certainly make use of regular apricots. Just make sure they are ripe.
Because the jam cooks, its color transforms from yellow-gold to blushing red. It’s actually quite remarkable. Such as a sunlight setting over the Pacific ocean.
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1 tablespoon freshly squeezed lemon juice, plus more to taste
1 tablespoon St. Germain liqueur, plus more to taste
Set 2 small plates in the freezer. These will be used later to test consistency.
Place the halved apricots and water in a large, heavy-bottomed container over medium heat. Bring mixture to a boil, cover, and reduce warmth to low. Cook the apricots until tender (timing will depend on how smooth they are at the start).
Take away the lid and add the sugars, stirring to mix. Increase high temperature to moderate and let the mix violently bubble up. Ultimately the bubbles will begin to rise along with them a white foam. Skim off any foam that goes up to the top. Once you’ve skimmed all foam, reduce warmth to medium-low, and cook until the blend thickens and decreases. Be sure to stir frequently to keep carefully the bottom from burning up.
To check the consistency of your jam, take one of the plates through the freezer, and spoon a little amount over the plate. Return the dish to the refrigerator, and wait around 2 minutes. Force the chilled jam together with your finger. If it begins to pile up on itself, it’s completed. If it appears too thin, make the jam for 5 to ten minutes more, and test again. This whole process had taken me about 35 a few minutes.
Once you’ve achieved the desired consistency, take the jam off the heat. Stir in lemon juice and St. Germain liqueur. Add extra citrus juice and liqueur to flavor. I sprinkled in a bit more lemon juice and another splash of liqueur.
Transfer jam to a big, clean box (or several small storage containers), cover tightly, tiramisu Cheesecake review and let cool to room temperature. Store within the refrigerator for up to 1 year.
St. Germain liqueur is awesome. I remember you explained awhile ago that you purchased some when I acquired a Frangelico post venture out. And now…I understand why. Needless to say with champagne is great, too.
There’s this new cookbook I acquired called Cooking food with Flowers? (sorry I believe that’s the title..lol) anyway, it’s AMAZING on the subject of all the methods to use flowers and plants in cooking. Things like dandelion cookies and a few crazy (but fabulous) recipes.
Your jam in spectacular. I love apricots!
Congratulations superb dishes and beautiful pictures. For sure this isn’t my last check out ðŸ‚