Archives For apricot jam

Apricot pie recipe

February 14, 2015

Apricot pie
Apricot pie was on the menu last night. It’s a resourceful way (and a good excuse) to use up the last of the apricots. There aren’t many left after a serious week of apricot jam making.

Due to an unexpectedly wet summer, it hasn’t been an abundant season for Tassie apricots. So, make sure you savour this apricot pie recipe! So, if you’re lucky enough to get your hands on some or you’re struggling to eat all the apricots you have (Ha! Ha!), give our apricot pie recipe a try.

First up – make shortcrust pastry, or buy some if you don’t have the time.
Halve and remove the kernels from 1.5 kg of apricots.
Add the juice of one lemon.
Add about 200g caster sugar (this will depend on how sweet your fruit is).
Scrape in a vanilla pod and cook the fruit until it softens. Allow to cool.
When cooled, spoon fruit into a pastry-lined pie dish and cover with the remaining pastry.
Brush the top with an egg wash and sprinkle with raw sugar.
Bake for about 40 minutes or until golden brown at 180C.
Best served with double cream – for double the goodness!

apricot jam 2014
Apricot Jam Recipe – The Tassie Farm 2014

1.8 kg fresh apricots
1.8 kg sugar
400ml water
Juice of 1 lemon
Wash and cut your fruit in half.
Crack the stones and remove the kernels. Blanche the kernels in hot water.
Place fruit, blanched kernels, water and lemon juice in a large saucepan and cook on a medium heat until the fruit has softened.
Kernels can be put in loosley with the fruit but we prefer to put them in a muslin bag, which makes it easier to remove them before you bottle!
Add sugar (refer to tip below). Once sugar is dissolved, bring to the boil and boil rapidly for about 15 minutes or until it reaches setting point.
Remember to remove muslin bag.
Place jam in sterilised jars.
You will find that when you make this jam everyone will want to be your friend!
Sugar Tip:
If you’re using sweet fruit, you may want to reduce the amount of sugar.
We reduced ours to 1.2kg (that’s approx 1/3 less). But just taste as you add the sugar, it all depends on the fruit.

The bitter sweet apricot

February 19, 2013

There are many layers to the apricot kernel.
On the surface it’s the must-have ingredient to make your apricot jam set. Dig deeper, though, and you’ll find sweet and bitter kernels, cyanide and cancer-curing remedies. Bet we have your attention now!
The kernel is the soft part inside the seed of the apricot. It is said to be a good source of iron, potassium and phosphorus, and one of the best sources of vitamin B17 (also known as amygdalin).

The Washington Post reported, ‘… It’s true that apricot pits contain rather hefty amounts of amygdalin and hence, of potential hydrogen cyanide. In order of decreasing amounts, the seeds of all the following fruits contain amygdalin: apricot, peach, plum, apple, almond and quince.’

Bitter kernels contain small traces of this hydrogen cyanide, which in large quantities may cause nausea, fever, headaches and coma. However, soaking the bitter kernels in water is said to reduce the bitterness and levels of amygdalin.

In small quantities, they are  used as a flavoring agent in jams, pastes, custards and other baking applications. Europeans often use them to enhance jams and jellies, putting a kernel is each jar, which isn’t normally consumed. Italians crush them to make the famous Amaretti di Saronno cookies, and Asian markets stock them in their spice aisles.

Some nutritionists recommend no more than one to five kernels a day, others suggest as many as 35 to reap the anti-cancer benefits. Wow! We’ll never look at an apricot kernel in the same way again!

Apricot stories posted on this blog in 2013 include – 19 January: jam recipe and 15 January: our first harvest


Precious tree bares fruit

January 15, 2013

First apricot harvest at The Menagerie.
To find apricots that are very sweet and not floury can be rare. Maybe that’s one of the reasons why the word ‘apricot’ means ‘precious’. Tasmania is well known for apricots and as of this year so is The Menagerie’s one apricot tree! It’s produced a bumper harvest, so Nick and Kerry have been trying not to eat every apricot straight from the tree. Instead, they’ve been stewing and making jam with the not-so-perfect fruit. In a few days well be posting a jam recipe, thanks to our neighbour Mary who’s an internationally renowned jam-maker.
Frequently Apricot Questions: 
Family? A relative of the peach.
Why precious? Apricots ripen earlier than other summer fruits.
Origin? China about 4000 years ago.
Where? Most states of Australia grow apricots.
Varieties? Over 15 in Australia.
Storage? Stewed or dried. Don’t freeze.