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.

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The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.