Kitchen / Recipe

DIY Burnt Apricot Jam Update

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!

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The jam was the perfect…texture? Density? Spreadableness? Whatever it was, it was soft and pliable without being runny. A definite win!

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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?

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6 thoughts on “DIY Burnt Apricot Jam Update

  1. I like how you’ve embraced the circumstances and called it burnt apricot jam! I’ve had my strawberry jam/sauce let down, but other than that have escaped without too many preserving disasters.

    • The word “burnt” has such a negative connotation, and yet burning sugar can often make it so tasty (think caramel for instance). I’m totally going to reclaim the word 😀
      Well done on having such a good track record with preserves! I am very jealous!

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  4. I’ve had a few preserving disasters but the one that sticks most in my mind was an attempt at making orange and grapefruit marmalade. For some ridiculous reason I decided to tackle this task while caring for two children with gastro (one was only six months old at the time the other was two). So between rushing over to them with buckets, disinfecting the bathroom and getting through load after load of washing I was cutting, adding sugar and water, and stirring, stirring, stirring (as well as sterilizing jars and lids). All was going well (or I was managing anyway) until I got the phone call that Mr Good was one his way home at 11am. I though ‘great, he’s coming home early to give me a hand.’ No…. He had gastro to. Adding him to the mix was more than I could take and before I knew it my delicious marmalade (I’d had a taste already), was burnt. I hoped (like you) that it wasn’t too far gone and bottled it all anyway. When I opened the first jar I discovered it was full of burnt toffee, stuck for all eternity in the jar. They all went in the bin and I swore never to try preserving with a hundred other things on my plate. It needs attention.
    PS your jam looks great!

    • For the most part I usually end up making my jam at 11 or so at night – mainly so I can do it without interruptions!

      The exception to that was the batch I made just before Christmas as presents. I was trying to make it between the kids eating dinner and going out shopping with some friends. Nick came to the rescue then and helped me can it all, I would never have gotten it done on my own.

      I can’t even BEGIN to imagine how tricky it would have been if I’d had two kids around, let alone sick ones!

      I hope you’ve had better luck with your marmalade since then!

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