Apricot & Thyme Jam Recipe (2024)

FAQs

Why does my apricot jam go dark? ›

Why is my apricot jam so dark? - Quora. Some jams are susceptible to color change such as apricots, peaches, strawberries. Here are some possible reasons why your apricot jam darkened: Oxidation-exposure of fruit to oxygen in jar, either by too many air bubbles, or too much space between fruit in jar and jar top.

They are a little like a bitter almond and add flavour to the jam. When the fruit has begun to soften, stir in the sugar, apricot kernels and the lemon juice.

Although apricots are low in pectin and the jam does not come out as thick as it did with my No Pectin Strawberry Jam I still decided I wanted it to be as natural as possible and that meant no added pectin.

Old Australian favourites include Trevatt and Moorpark apricots (see Moorpark in the picture above). They both have fantastic flavour and consistency for jam. They also make a beautiful bright coloured jam that's not too dark. These two also share the characteristic of ripening from the inside.

5. Do Not Stir Once Mixture Is Boiling. Once your jam/marmalade it has reached a rapid rolling boil do not stir it. Stirring it will alter the temperature of the jam/marmalade meaning it will take longer to reach the setting point.

To slow down the process of color loss, store your sealed jars in total darkness. You can also add some lemon juice even when a recipe does not require it (1 tablespoon per cup of mashed fruit or juice at the most).

If, on the other hand, the jam is rock solid, that means you've gone too far and cooked it too long. You can try adding a little water to thin it out, but bear in mind that after overcooking a jam, you can't really get those fresh fruit flavors back.

When eaten, this toxin can react with stomach enzymes and release a poison (cyanide) in the gut. This can cause stomach ache, illness, and can be fatal, especially for children. Apricot kernels, in particular, should not be eaten. Fresh apricots with the stone inside can still be sold and eaten.

Lack of acidity: Acids like lemon juice help lower the jam mixture's pH, which reacts with the natural or added pectin to help thicken the jam. If a jam recipe doesn't call for lemon juice or lime juice, it could rely on another ingredient, like added pectin, to set the jam.

What is the best sugar for jam? ›

Coarse-grain white granulated sugar is best for jam-making as it ensures a good clear jam, but fine caster sugar can also be used. The coarse grains dissolve more slowly and evenly, giving a better result. Granulated sugar with added pectin is also available, but it shouldn't be necessary to use this.

The thing is with soft fruits, especially when ripe, the pectin pretty much disappears. So, while this recipe does not call for pectin, and it wouldn't technically need it as the sugar it's enough to preserve it with the addition of the lemon juice, it's really your call.

Your jam may taste bitter because it's over-cooked. Sometimes overcooked jam can be a good thing, as it has a nice caramel flavor that will work well used in desserts. However, if it's really overcooked the sugar will give it a bitter burnt taste.

Lemons and other citrus fruits are rich in pectin, which thickens jams. I use a lot of lemon zest, peels, and juice in my kitchen so whenever I have leftover seeds, I save them in a container in the freezer. They last forever and can be pulled out when needed.

Alternatively, pairing cheddar with apricot preserves such as Apricot Paste or Apricot Jam can create a winning sweet and savoury combination. 2. Brie Cheese: Brie cheese is a soft and creamy cheese with a mild flavour that pairs well with fruity preserves.

What turns your jam brown is the same substance that turns cut fruit brown: Oxygen. The head space in your jars is filled with air, albeit less than at normal pressure. A jam jar has no genuine vacuum (= nothing there), but low pressure.

Stopping The Peaches From Turning Brown

The first method includes immersing the peaches in water that reduces the oxidation of peaches that trigger the color-changing reaction. The second method is to drop the cut peaches into a bowl of cold water mixed with lemon juice.

Spoon the overcooked jam into a large saucepan. Add 1 cup of water and bring the mixture to a boil over medium heat, stirring to incorporate all of the water. Cook until the gelling point has been reached. Spoon into clean jars and re-process in the water bath.