Apricot Pineapple Preserves

Among the jams sampled from this spring, the strawberry port wine jam is a definite keeper. Slightly boozy and very strawberry flavored, it's a fine complement to unsweetened herbal teas and crackers. The strawberry basil jam tasted just like strawberry jam. The green flecks of basil in the jam doesn't do anything for the jam other than change the visual aesthetics. And, the apricot rosemary preserves came out a little runny after processing in a hot water bath and it is because of that I added a tablespoon of low-sugar pectin to this batch of apricot preserves.

The Foodening Blog - Apricot Pineapple Preserves

Cost-wise, it's slightly more expensive to preserve apricots than other fruits; even though I got these fresh at $0.99/lb. The fruits were much smaller than what you'd typically find at a southern California farmers market. Though, it is possibly this was an early harvest due to our wacky spring weather where we hit a high of 99 F in April in the Pacific Northwest). I plan to use the apricot preserves as an added condiment to other desserts. I love apricot tarts and pastries.

This batch came out tasting as expected, a little sweet and a little tart with mixed apricot and pineapple flavors. Visually, it looks unremarkable like it is just another jar of apricot jam.

Ingredients

1 lb 12 oz fresh apricots, pitts removed and halved
1.25 c organic granulated sugar
One 20 oz can diced pineapple (or 1 1/2 c fresh diced pineapple, if available)
2 tbsp fresh lemon juice
1-2 tbsp low-sugar pectin (powdered)
zest of 1 lemon

Directions

In a large 4-quart heavy-bottomed saucepan, add apricots, pineapple, sugar, and lemon zest. Mash together and let sit covered for up to 24 hours in the refrigerator.

Prepare lids and jar bands by immersing in a bowl of hot boiled water. In an oven, preheat oven to lowest temperature setting (my oven goes to 170 F), place washed jars onto a baking tray and bake for 20 minutes. Leave jars in oven until ready to fill.

Over low-medium heat, bring mixture to a boil. When the sugar has dissolved and the mixture has risen to 200-220 F, add the pectin and stir until combined.

(optional) Taste. If at this point the jam needs sugar, add more and stir the mixture over low-medium heat until the sugar dissolves.

When the preserves look reasonably thickened (use the spoon or chilled plate test), remove from heat, stir in lemon juice and then fill jars.

Process in a hot water bath for 10 minutes.

Coronation Chicken for Salad or Sandwiches

Made this dish for an afternoon tea party I hosted on Saturday. It can be served by itself as a chicken salad or with bread as a chicken salad sandwich. The recipe comes from Brian Yarvin's The Ploughman's Lunch and Miser's Feast cookbook. The origin of this dish, according to the author, is that it was one of the dishes served on the coronation of Queen Elizabeth II in 1953. It looked like there was too much mayonnaise in it. I made adjustments after the fact and the updated recipe is below. 

Ingredients

3 c (1.5 lb) cooked chicken meat, chopped into small pieces
1 c apricot preserves
1/2 c dried apricots, finely chopped
3/4 c organic mayonnaise
2 tbsp lemon juice
2 tbsp red wine
2 tbsp heavy cream
1 tbsp olive oil
1 tsp tomato paste
1 tsp mild curry powder
1 tsp salt
1/2 tsp ground white pepper
1 bay leaf

Directions

1. In a small pot, cook onion in olive oil over medium heat until the onion becomes translucent. Add curry powder, tomato paste, lemon juice, a bay leaf and red wine. Stir to combine. Continue cooking until the mixture forms a paste-like consistency. Remove from heat and set aside.

2. In a large mixing bowl, combine onion mixture with the diced chicken, mayonnaise, cream, apricot preserves and chopped dried apricots. Season with salt and ground white pepper.

3. Cover and chill in the refrigerator until ready to serve.

Apricot Shortbread Cookies

These cookies came out softer instead of hard and crisp like typical shortbread, probably due to the moisture in the preserved apricots. I had to use a lot more flour for dusting to roll these out. Since the dough is going to go into the refrigerator after mixing, it's better to use chilled butter than room temperature butter.

apricot shortbread cookies, a perfect complement to tea

Ingredients

2 c all purpose flour
1 c (2 sticks) unsalted butter
3/4 c powdered sugar
1/2 c dried apricots, finely chopped
1 tsp vanilla extract
1/2 tsp kosher salt

Directions

1. In a food processor, combine flour, sugar, and salt. Pulse briefly until combined. Add butter by the tablespoon and pulse into the flour mixture until coarse crumbs form. Add vanilla extract and pulse to combine.

2. Take dough out and put it into a re-sealable container. Let dough chill in the refrigerator for an hour, or until firm.

Preheat oven to 325 degrees F.

3. Lightly flour a sheet of parchment paper and roll out half the dough until it is 1/4" thick. Cut into shapes. Prick each shape with the tines of a fork.

These cookies will not expand much, so laying out the cookies half an inch apart will suffice.

4. Bake for 10-12 minutes, until the edges are browned and the tops are lightly browned.

5. Let finished cookies cool on a baking rack before eating or storing.