前兩天，偶然經過超市門前的一檔菜鋪。店員高聲叫賣：3元一盒杏桃。嘩，平時的杏桃一公斤賣7至8元。哪裡平得這麼賤？看上去，好好的杏桃，只是個個熟得不可以再等吧。等多一，兩天，都要丟進垃圾桶去。基絲汀於是揀了一盒回家。去了核，足足有3公斤淨杏桃肉。怎吃得完。不如用來煮杏桃果醬吧。純天然手工製作的果醬是精品呢。這3元不是大事，但足足煮了一個晚上，很耐玩的3元啊！
一個小插曲：因搞拌果醬以免黏底，濃漿突然爆發飛機，彈了少許到無名指處。痛得要命，後來起了三個小水泡。大家煮果醬時，要特別小心，正在煮得熾熱的果醬，有時如火山熔岩爆發啊！
杏桃果醬
準備時間: 15分鐘
烹調時間: 3小時
分量: 約 1.5公斤
材料:
做法:
準備時間: 15分鐘
烹調時間: 3小時
分量: 約 1.5公斤
材料:
- 杏桃 3公斤
- 黃糖（raw sugar） 1公斤
- 白糖（white sugar） 300克
做法:
- 把杏桃洗淨，瀝乾水份。去核。備用。
- 放幾隻碟子在雪櫃中，用來測試果醬的濃稠度。
- 洗淨玻璃瓶子，倒轉瀝乾水份。
- 用一大厚底鍋子，放入杏桃和糖。不用加水，因為杏仁加熱後，會出水。用中火煮，要時不時搞拌，以免黏底。表面會出現很多泡泡，可用匙羹拿走。
- 煮至糖溶解後，轉大中火，一直煮至水份收乾一大半，約 3小時。從雪櫃中拿出一隻小碟，用匙羹取少許果醬放在碟上，待1分鐘，看看是否滿意濃稠度。如不，繼續煮乾些水份。再用另一隻碟子測試，煮至滿意為止。（註：如果有煮糖的溫度計的話，可不用碟子測試方法，如到達105C/220F，即成。）
- 煮果醬快完成時，預熱焗爐至 100C/212F. 把玻璃瓶子放入焗爐中，焗 10分鐘殺菌消毒。
- 當果醬煮好時，小心地把玻璃瓶子拿出焗爐，趁熱把果醬盛入玻璃瓶中，封蓋好。置室溫中待完全放涼。果醬可保存幾個月至一年。開封後，最好存放入雪櫃。
溫馨提示：
- 這食譜用杏桃和糖的比例是 1：0.4 (即100克杏桃用40克糖去煮) 大家可按比例煮少些分量的果醬。煮的時間也會相應減少的。
- 此食譜製作的果醬不會過甜，剛剛好。切勿減糖量太多，太少糖量的話，果醬的濃稠度受影響，變得水汪汪似的。
- 這食譜用了黃糖，增加天然蔗糖香味。因此顏色也深了許多。可改為全部白糖，顏色較淺。
- 杏桃加熱後，會增加酸味。但如果喜歡的話，可酌量加檸檬汁。
- 如不用焗爐消毒玻璃瓶子，可用鑊隔水蒸，或用水煮的方法。因水煮沸溫度達100C，很多細菌會被殺死。但必須瀝乾瓶子，並不要用沒消毒的物件接觸瓶子裏面。
had the bonne maman ones yesterday for afternoon tea! can't believe i'm seeing the recipe now!
回覆刪除Oh Christine))) 快些搽藥膏，唔係會有疤痕啲。take care ar!
回覆刪除Yvonne
很喜歡您的食譜，希望您快些痊癒~~^_^
回覆刪除Tuby
哇，睇见都心动！
回覆刪除Florence Tay
Hi Christine,
回覆刪除Can I subsitute apricot with strawberry to make strawberry jam? If not, can you teach me.
Thanks,
Sheung
Hi Christine,
回覆刪除想問一下，杏桃可要去皮?
p.s. get well soon!
@Michelle Chin：
回覆刪除What a coincidence, haha...
@匿名：
回覆刪除Yes, you can substitute with strawberry to make jam. Pretty easy. Don't need to add any water while cooking. As strawberry won't turn as sour as apricot after heating, you have to add some lemon juice to balance the taste apart from sugar.
@Yvonne:
回覆刪除多謝你！塗了藥膏，好了很多。
@匿名:
回覆刪除不用去皮。
洗淨後，連皮煲，更有益呢。
I just made fig jam. Basically it is the same process but I add some lemon juice and rosemary. I don't know when is the fig season in Australia but you have to try it someday. Rosemary does the magic with fig.
回覆刪除@allilie:
回覆刪除Aw, fig jam! That's the best I've ever tasted so far. Too bad, not in the season at the moment. Will try your idea if I come across some figs.
嘩!!!咁平?!
回覆刪除邊度有得賣呀!!!
我都想買@,@
Nice recipe! You make it look so simply hehe gotta try it out when I come back to Melb...but i dun think apricots will be in season then :(
回覆刪除@Daisy@Nevertoosweet:
回覆刪除Oh well, you can use any other fruits in season to make jam anyway.
Hi Christine, I glad you like the fig jam idea. Here are a few things I forgot to mention. 1. You need to sprinkle figs with 1 tablespoon of baking soda then soak them in boiling hot for at least 15 minutes. Wash figs in cold water after soaking. 2. Chopped figs need to sit in sugar, lemon juice and a spring of rosemary (if you use it) for half an hour before you boil them. 3. Use a whole spring rosemary so it can be easily removed from the jam.
回覆刪除Hope you will have a fun time make it when figs are in season at your area.
@allilie:
回覆刪除Thanks for your info. Will try if we have figs in season.
Christine, 不论什么玻璃制的瓶子都可以安全的放入烤箱吗？不会爆吗？
回覆刪除Hi Christine,
回覆刪除Just wondering if you have time to try the Mulberry Jam as the Mulberry in season now and show us how to make it. I tried this morning but turn out a bit watering not as nice as your apricot jam. Thanks
Too bad. Haven't spotted any here yet.
刪除To make any kinds of fruit jam, just follow the same method. As different fruit contains different amount of water, just boil the mixture to dry up until you get the right consistency and test it as mentioned in step 5.