Grandmas Mock Apricot Jam
From jo_jo_ba 13 years ago
- 3 hours to make
- Serves 32
"Tastes and looks like the most expensive apricot jam" - from one of my grandmother's cookbooks, this preserve uses carrots, apples and rhubarb to mimic apricots. While I don't know if she ever made it, I can't wait to try with my carrots from the garden!
Ingredients
- 6 apples, peeled, cored and chopped (reserve peels and cores) shopping list
- 6 large carrots, chopped shopping list
- 1 lb rhubarb, chopped shopping list
- 1 cup sugar shopping list
- 1/4 cup brown sugar shopping list
- zest of 1/2 lemon shopping list
- 1 cup water shopping list
- 1/4 tsp almond extract shopping list
How to make it
- In a large pot, place apple peels and cores and cover with water.
- Bring to a simmer and cook 40-50 minutes, until falling apart and looking like very fluid applesauce.
- Remove from the heat and pour the hot mixture into a cheesecloth set over a bowl.
- Allow the liquid to drip through completely, pressing on the fruit to extract the liquid. Set aside.
- In a large pot, place apple pieces, carrots, rhubarb, sugars, lemon zest and water. Add 1/4 cup of the reserved liquid from the apple peels and cores.
- Bring to a boil and let simmer for 10 minutes.
- Ladle carefully into a blender and puree (or pass through a food mill back into the pot) and add extract.
- Fill jars and seal.
- Makes 4 cups (approximately), 32 2-tbsp servings
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