Apricot Elderflower Jam

As I lately have a little time, I had been looking on the web yesterday. Looking to find new, challenging thoughts, inspiring dishes that We have never tried before, to amaze my loved ones with. Looking for a long time yet could not discover too many interesting things. Just before I wanted to give up on it, I discovered this delightful and simple dessert simply by chance. The dessert looked so fabulous on its pic, that required instant action.
It had been simple enough to imagine the way it’s created, how it tastes and just how much my husband will probably love it. Mind you, it is extremely simple to please the man when it comes to cakes. Yes, I’m a blessed one. Or perhaps he is.Anyways, I got into the website: Ambitiouskitchen and simply followed the precise instuctions that were coupled with nice images of the operation. It really makes life quite easy. I could suppose it is a slight hassle to take snap shots in the midst of baking in the kitchen because you normally have sticky hands thus i sincerely appreciate the time and effort she placed in for making this post and Floating island cake recipe conveniently followed.
That being said I am empowered to present my own dishes in a similar way. Many thanks for the thought.
I had been tweaking the original formula create it for the taste of my loved ones. I can say that it was an awesome outcome. They loved the flavor, the consistency and loved getting a treat like this in the midst of a hectic workweek. They basically wanted even more, more and more. Hence the next time I am not going to commit the same miscalculation. I am going to double the volume .

Apricot Elderflower Jam
Every time I produce jam , I’m always surprised at how tasty it turns out. As I mix the pot of bubbling fruits and sugar, I usually think to myself, Is definitely this likely to become too sweet? Or too one-dimensional?” But I’ve discovered a few methods to achieve great balance and flavor. The first is to use lime or lemon to balance out the sweetness. Once your jam has already reached a desired consistency, flavor for sweetness. Mix in a few citrus juice until you reach that perfect sweet-tart balance. It’s so easy! Next, add depth of flavor having a liqueur. If you’re producing raspberry jam, then add Chambord. Blueberry jam? Try Limoncello. Or pair Art in this Rhubarb Liqueur using a batch of strawberry jam. Just one to two 2 tablespoons of liqueur will add some major flavor to the jam.
With this Apricot Elderflower Jam, I’ve mixed beautifully ripe apricots with fragrant St. Germain, an elderflower liqueur. Both apricots and liqueur possess floral notes, and the marriage of the two is nothing short of heaven. Significantly. After my initial flavor, I gasped and exclaimed, OMG.” Make this jam now while apricots remain in period. St. Germain is a little within the pricey side, but I warranty you will love every last drop (especially mixed with champagne!). Continue reading for the recipe.
I used a special variety of apricot for this recipe called Crimson Velvet. I understand that sounds a little like a strip club, but I assure you they are unbelievably tasty. If you live in the NORTH PARK area, you may get them at this time at Specialty Make If you can’t find them locally, it is possible to certainly make use of regular apricots. Just get them to ripe.
Because the jam cooks, its color transforms from yellow-gold to blushing crimson. It’s actually quite remarkable. Just like a sunlight setting on the Pacific ocean.
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1 tablespoon freshly squeezed lemon juice, plus much more to taste
1 tablespoon St. Germain liqueur, plus more to taste
Set 2 small plates in the refrigerator. These will be used later to test consistency.
Place the halved apricots and drinking water in a big, heavy-bottomed container over medium temperature. Bring mixture to a boil, cover, and reduce warmth to low. Make the apricots until sensitive (timing will depend on how soft they are at the start).
Remove the lid and add the sugar, stirring to combine. Increase temperature to moderate and let the mix violently bubble up. Ultimately the bubbles will begin to rise with them a white foam. Skim off any foam that rises to the very best. Once you’ve skimmed all foam, decrease high temperature to medium-low, and prepare until the mixture thickens and reduces. Make sure to stir frequently to keep carefully the bottom from burning up.
To test the consistency of your jam, take among the plates in the freezer, and spoon a small amount within the dish. Return the plate towards the fridge, and wait 2 minutes. Force the chilled jam together with your finger. If it begins to accumulate on itself, it’s carried out. If it seems too thin, make the jam for 5 to ten minutes more, and test again. This entire process got me about 35 moments.
Once you’ve achieved the required regularity, take the jam off heat. Stir in lemon juice and St. Germain liqueur. Add extra citrus juice and liqueur to taste. I sprinkled in a bit more lemon juice and another splash of liqueur.
Transfer jam to a large, clean box (or several small storage containers), cover tightly, and let cool to area temperature. Store in the refrigerator for 1 year.
St. Germain liqueur is awesome. I recall you explained awhile ago that you bought some while i got a Frangelico post venture out. And today…I see why. Of course with champagne is great, too.
There’s this new cookbook I acquired called Cooking with Flowers? (sorry I think that’s the title..lol) anyway, it’s AMAZING on the subject of all the ways to use flowers and plant life in cooking. Things such as dandelion cookies and just some crazy (but fabulous) recipes.
Your jam in spectacular. I love apricots!
Congratulations superb quality recipes and beautiful photos. For sure this is not my last go to ðŸ‚