Apricots, final installment

[magid]

I was gifted yet more apricots last night, something over nine pounds of them (it's tricky weighing large bags of small fruits). I'm not dedicated enough to do two batches of things to be canned in one day, so started another one of jam, and more apricot liqueurs.

The final tally (from a guesstimate 20 pounds of whole fruit):
apricot chutney: 2 pints and 2 half-pints
apricot jam: 1 pint and 2 half-pints
cran-apricot jam with a bit of ginger: 2 pints and 5 half-pints
apricot liqueur: 1 quart and 1 pint
apricot-ginger liqueur: 1 quart
apricot-Thai red pepper liqueur: 1 quart

Of course, I don't know how the booze will play out (in taste or in volume); I'm starting each jar with lots of sliced fruit and however much 100 proof vodka fits around it. (And the ginger in today's jam is because I had more than I wanted to put in the liqueur.)

Equipment note: I have tended to use paper hot cups for getting hot jam/chutney into jars. I had run out, and the supermarket I meandered through didn't have the old sort that would work as I needed them to. Tag's was right there, source of canning supplies, and I ended up getting a 1-quart silicone mixing bowl to use instead. It works great, scooping up much at a time and bending to a smaller spout for pouring, plus safe to high temperatures.

Comments

[rethought.livejournal.com]

Mmmm...apricots.

I've not had any yet this summer. But, I did have these ones that were called red apricots from Marks and Spencer. Good, but not the same texture.

[magid.livejournal.com]

When I was growing up, the only apricots I'd had were dried, or in jam/yogurt; I got the impression that they're exotic, like pineapple or mangoes, rather than local, like apples or pears. I think I appreciate the taste of the fresh ones less now because of it, unfortunately. They're lovely to work with, though :-).

What's a red apricot, other than one that's blushing?