I bought a 20 pound case of Apricots on Tuesday.
Actually, at the store I weighed some apricots to get an idea of how many apricots make a pound, and when I got home I counted the apricots in the box and thought I might have grossly over-estimated that number (6). I set the bathroom scale on the table, and put the box of fruit on it, and, it may have been closer to a 17 pound box, even giving allowance for the weight of the box itself.
It doesn't matter. The apricots won't be any cheaper than they are this week, and I wanted to make apricot jam and syrup.
Last year I discovered "Bernardin: No Sugar Added Fruit Pectin Crystals".
I made some No Sugar Added Crabapple Jelly that is delightful.
Yesterday I got around to trying a batch each of Apricot jam and syrup.
I wasn't sure if the jam would set, but it did.
The jam is almost too tart, (perhaps because I added a tablespoon of lemon juice to cut down on the oxidation browning) but it will be nice this winter- and it looks much prettier than the E.D.Smith apricot spread I've been buying.
I think the syrup worked too. I reasoned that by doubling the amount of fruit used with one package of pectin, it should make a runny, syrupy jam. It seems to have done.
This morning I'm off to make one more batch of jam, but I think I'm going to make it Apricot-Mango. I have one nicely ripened mango on the counter, and I was just considering how that combination might work. After a bit of Internet research, I think I am confidant that Mangoes have enough natural pectin to not have an adverse affect on the gelling of the fruit spread.
Ooh- experimentation! This is exciting.
Maybe it's not so surprising that I have a daughter who likes Chemistry and Maths!