Apricot Jam

The flavor of apricot jam may be varied by the amount of pits used. Pits of fruits such as apricots, peaches or sour cherries impart almond like flavor not only in jams but in alcoholic infusions as well. In apricots, only the inside of the pit is used. The pits are easier to open when they are baked first. Then, the inside core of the pit is baked as well, as the pits of the above mentioned fruits contain traces of cyanide (cyanide produces almond smell). This heat treatment will prevent any allergic reaction.

  • Apricots, 1.2 kg (2.65 lb)
  • Sugar, 400 g (0.88 lb)
  • Lemon juice, 100 ml (3.4 oz fl)
  • ½ pint jars
  1. Split open apricots, save 6 pits, discard the rest. Slice apricots and place in a large bowl. Add sugar, mix, cover and leave for 4 hours at room temperature.
  2. Bake pits for 15 minutes on a cookie sheet at 356° F (180° C), remove from the oven, but maintain the heat. Crack shells open, remove inside cores and bake them again for 5 minutes at above temperature.
  3. Place apricots in a large pot, add lemon juice, and bring to a boil over medium heat.
  4. Continue cooking for about 15 minutes, stirring often, until jam thickens. Do not cover, the purpose of cooking is to evaporate water.
  5. Place one or two pits in each jar, then fill with jam to within ¼ inch from the top. Remove air bubbles, install and tighten covers.
  6. Place jars in a bath canner and bring water to boil. Cook for 10 minutes.
  7. Remove jars from the canner and leave undisturbed for 12 hours.
  8. Store in cool and dark place.
Apricot Jam

Apricot Jam.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs