Brandy Apricot Pineapple Jam without pectin
Personally I am a little tired of losing fairly expensive ingredients because my jam either was too runny or solid as a hockey puck. All of this using some of my recipes that are now 50 years old.
I give up and have gone back to the old cook FOREVER method.
Here is what I have done now for a few years. It works for me perhaps because I have done it so much successfully.
My last new technology escapade was a brand new digital candy thermometer. It quickly became apparent something was wrong when my jam had been simmering away for close to an hour and the thermometer was registering 130 degrees F. I dragged out my old pyrex with a mercury bulb and sure enough the old one registered 200 degrees F.
It goes to show sometimes modern technology is not so good. The old thermometer however may not be quite that accurate any more either but this jam is done at 210 degrees F on that thermometer.
I use dried apricots because I like the texture and I can get them year round. The pineapple comes in a can so that is easy enough too. I make a small batch because lower sugar jam seems to darken with age and then even though it is perfectly good to eat people tend not to at my house.
The Brandy I use is an extract and I get it HERE
Not a cheap product but good and strong and will last forever.
- 1/4 lb. dry apricots chopped or sliced in strips
- 3 cups Kern's apricot nectar
- 1 – 20 oz. can crushed pineapple
- 1 cup of sugar
- 1 1/2 Tbsp fresh lemon juice
- 1/2 tsp. lemon zest
- 1 1/2 Tbsp brandy extract
- Soak dry cut apricots in apricot nectar for 3 days to reconstitute. Add pineapple with juice.
- Weigh to make 3 pounds and add the sugar, lemon juice, and zest.
- Place in a big pot (you want as much bottom space as possible because it is faster to evaporate the liquid) place on medium heat and bring to a full boil (stir often enough to prevent burning).
- It will take about an hour. Watch closely at the end. The jam will get more of an intense color and it will thicken. (My candy thermometer reads 210 degrees) Turn off the heat and ladle into half pint jars.
- Clean the rims of the jars, add a metal lid and the rings. Process in water bath for 10 minutes after the water boils.
- I order the brandy extract from Amazon it is not cheap but is strong and will last a very long time.
- Makes about 4 1/2 cups