  Well, it appears that my internet is totally hosed for who-knows-how-long. It has been down and I have waited patiently for a reawakening, only to find out that the company is down all the way into Kansas!! Somebody cut a cable. Dear Mr. Fix-It got me hooked into a mobile unit and so I get to write a really fast post!! Today, the subject is “Apricots”. Growing up, I loved dried apricots. We kids would get a bag and devour them instead of candy. I still love them today and I still call them what we used to call them, “Dried Ears”. Seeing my cousin recently, she affirmed that THEY call them dried ears as well! You can’t deny that dried apricots look like something some faraway, cannibal tribe collected from unsuspecting captives, not to mention that which Van Gogh sent to his lady love. OK, so now I’ve really made them appetizing, eh? Apricots are a member of the same family as peaches, plums, apples and pears but are most closely associated with plums. They grew wild in China as long ago as 2000 BC and it was the Chinese, through the silk and spice trade, that brought the fruit to the Middle East and Mediterranean countries. Romans made the apricot trees part of their culture around 100 BC as did the Greeks who called them, “the golden eggs of the sun”. By the Middle Ages, apricots were being cultivated throughout Europe. The Spanish brought the fruit trees to the New World, first planting in Mexico and later in what is today’s California, which is the leading producer in our country today. Because of our climate in Oklahoma, apricot trees produce quite well and quite prolifically. If you remember from the past post on the bunnies, Sir Flying Ace’s dog found those bunnies in an underground nest beneath his apricot tree. Last month, I joyfully emptied that tree of as many of the jewels as I could reach and then Sir Flying Ace brought me another sack that he had gathered. Mr. Fix-It and I have a young apricot tree, but it will not be ready to produce for another two years. From Sir Flying Ace, I got enough apricots to make some amazing jam, some baby food for the grandbaby and a goodly amount of dehydrated halves for snacks and dried apricot fried pies. I thought I’d give a few pictures of what that included. Apricot Jam 5 exact cups diced fruit (about 3-1/2 lb. fully ripe apricots) 1/4 cup fresh lemon juice 7 cups sugar, measured exactly into a separate bowl 1 box SURE-JELL Fruit Pectin 1/2tsp. butter or margarine  Apricots are easy, easy to prepare. They are used – minus the pit – skin and all. All you have to do is make a cut all the way around the fruit, to the pit, and then pull the halves away to lift out the pit. The pit doesn’t even stick.  I use a food processor to chop my apricots. I use the pulse feature so that I don’t liquify them and make the pieces too small.  The chopped apricots are put into a large pot with lemon juice and the SureJel is sprinkled onto the fruit and stirred in until well dissolved. The butter is then added to keep frothing down.  On medium-high to high heat, the fruit is brought to a rolling boil. At this point, the sugar is added consistently and quickly as you stir. I use a wire whisk to stir the jam as I pour in the sugar. It is important to have the sugar measured out ahead of time because you will not have time to do that once the fruit has started boiling. Anyway, once the sugar is stirred in well, bring the jam back to a rolling boil and boil for one minute.  After one minute of boiling, remove the pot from heat and skim any froth off of the top with a spoon. You can put the froth into a bowl and use for jam yourself. Removing the froth just makes the jars prettier.  Ladle the hot jam into sterilized jelly jars to 1/2″ head space.  Wipe rims of jars with a warm, wet cloth to remove any drips or oils from your hands.  Place lids that have been warming in hot water onto the jars. Add rings and tighten and then back them off a smidge.  Place in a waterbath canner of warm water and process for 15 minutes.  I also dehydrated a bunch of apricot halves. First, I cut the halves into a very large bowl and tossed them with a couple of tablespoons of Fruit Fresh. The apricots are not skinned.  I then toss about 1/2 cup of sugar into approximately two gallons of apricot halves because I like for there to be a little bit of a glaze when they are dried.  The halves are placed on the dehydrator trays. The trays have been sprayed with olive oil to keep the apricots from sticking.  I store the dried apricots in quart jars that have been vacuum sealed with a FoodSaver.  |
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