Introduction: Apricot Jam With Saffron and Rose
I usually gravitate towards simple jams, just fruit, sugar, lemon juice and maybe a bit of Pomona's if I am making jelly, but I am trying to step up my jamming this season so for this, I pulled out the big guns. Saffron and rose are a common paring in Middle Eastern desserts so to honor my Pops and his generous, spicy spirit I put them together with some rosy cheeked apricots and made some fancy jam.
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Step 1: Gather the Troops
For this recipe you will need
2lbs apricots (weight after removing the pits)
14oz sugar ( I used vanilla sugar, but it's not necessary)
juice of 1 lemon
pinch of saffron threads
2 drops rose water
3-4 half pint jars and lids, sterilized
Step 2: Prepare the Apricots
To remove the pits from your apricots, simply pull them in half with your fingers, then mash them with a potato masher or your hands.
Step 3: Prepare the Saffron
In a small mortar and pestle combine the saffron threads with a pinch of sugar and grind. The abrasive quality of the sugar will help to break up the saffron. Set this to the side and get jamming
Step 4: Cook the Jam
In a preserving pot, combine the apricots and sugar and bring them to a boil. The jam will cook very quickly, so stir constantly with a rubber spatula to avoid scorching the bottom. If any foam appears on the surface of your jam just skim it off, I didn't have to do this.
Step 5: Add the Flavorings
After about 10 minutes, the jam will be thick and will spatter like hot lava and will be close to 220 degrees, so watch your hands! When done, take the pan off of the heat and stir in the saffron sugar mixture, rose water and lemon juice.
Step 6: Fill and Seal the Jars
Pour into sterilized jars and process in a hot water bath for 10 min.