I spent the whole time we were travelling to and from Canberra worrying about a few things. One of those things was what I had done to my precious, precious apricot jam. Was it salvagable? Had I made more apricot paste? (I still have a jar of apricot paste from when I overprocessed it last year).
Yesterday morning was our first morning back in Melbourne and I eagerly made toast and tentatively broke open the first jar of jam (although ‘broke open’ is somewhat misleading. In my haste to prepare jars before we left I hadn’t checked that the jars and lids matched – this one didn’t even come close to sealing, the lid spinning uselessly over the thread. It got packed into the fridge before we left, still slightly warm.).
Turns out that all that worrying was for nothing!
The jam was the perfect…texture? Density? Spreadableness? Whatever it was, it was soft and pliable without being runny. A definite win!
And it spread perfectly on the toast! I was so excited I even forgot to add butter first!
The last test was the taste test: would the burnt flavour permeate the jam?
I have to say, apart from the fact that the colour is far too dark for apricot jam (and the fact that I still have a saucepan to scrub) I would never have guessed that the jam had burnt. The taste is certainly stronger (that’s the only way I can explain it) than normal apricot jam, but not in a bad way.
All in all, I would happily accept making burnt apricot jam for the rest of the season if only it would set and taste the way this jam did! And it’s officially, proudly being called “Burnt Apricot Jam.” No excuses needed here!
Have you had any potentially disastrous dishes turn out to be winners? How do you like to try to cover up your mistakes?