|Good Results of a Jam Session|
Recipe by Happy Girl Kitchen
As I promised in my Apricot Jam I post, I’m posting another recipe for Apricot Jam as taught to me by Happy Girl Kitchen, our local food preservationists. This small family-owned business tried many combinations to get the perfect apricot flavor, color, and gel. They experimented with alternative sweeteners such as agave and honey, but did not get as good results. I have to agree that even though this uses more sugar than my recipe, it looks better, keeps longer, and has a more complex flavor. The addition of lemon is key in both color and flavor. Lemon also adds acidity, and acidity is what makes preserved foods keep safely.