Post A4yVDlbWMLaVWvLSzY by Refsareouttolunch@social.quodverum.com
 (DIR) More posts by Refsareouttolunch@social.quodverum.com
 (DIR) Post #A4yIGij8DMvI4Sz0uO by StevenDouglas@social.quodverum.com
       2021-03-07T15:59:30Z
       
       1 likes, 2 repeats
       
       @qvrecipeJam - UncomplicatedI had a bag of dried apricots that were too tough to eat. So I poured boiling water over them and let them set in the fridge overnight.Chopped them up, put them in a pot, poured a little more sugar than fruit over them with a half a lemon's worth of juice and some water that would boil off anyway, and then boiled it on medium high, stirring constantly.Target setting temp: 220F (105C)I didn't check temp. Jam's done when it pours in "sheets" off a cold spoon.
       
 (DIR) Post #A4yJXYBokGdgGczQbg by StevenDouglas@social.quodverum.com
       2021-03-07T16:13:44Z
       
       0 likes, 0 repeats
       
       @Analysis_Paralysis DO IT. It'll be delicious. If you're not sure of what a perfectly set jam looks like when boiled (after 4-5 minutes) use a thermometer until you get a feel for it.Half a lemon into the mix and some water to help dissolve the sugar faster. A little more sugar than chopped up fruit. Eyeball it.
       
 (DIR) Post #A4yJq9AbzVlcAmIFIu by StevenDouglas@social.quodverum.com
       2021-03-07T16:17:06Z
       
       0 likes, 0 repeats
       
       @Analysis_Paralysis Oh, and for anyone reading, if you have fresh figs, don't hesitate to make jam out of it. Then use it as a topping for any white cookie, because it won't be jam. It will be Fig Newton filling! Better even.
       
 (DIR) Post #A4yPXgW6NtqLonvPQ8 by StevenDouglas@social.quodverum.com
       2021-03-07T17:20:59Z
       
       0 likes, 0 repeats
       
       @Analysis_Paralysis I wouldn't, and don't. Just pit them and chop them up good, the peels cook down just fine.Oh, and if you add a teaspoon or so of butter it will enhance the flavor a bit and inhibit foaming.
       
 (DIR) Post #A4yTHw6T49ZBLIgGga by lili60@social.quodverum.com
       2021-03-07T18:02:58Z
       
       0 likes, 0 repeats
       
       @StevenDouglas You are so resourceful. What a lucky family.
       
 (DIR) Post #A4yU3erYT8p7lvSdkm by StevenDouglas@social.quodverum.com
       2021-03-07T18:11:36Z
       
       0 likes, 0 repeats
       
       @lili60 I think it's a human nature to be protective of information. One form of that is to make things more complicated than they need to be. Certainly happens in cooking, where trade secrets and "secret family recipes" (WHY?!) are common.The internet has deflated a lot of it, but still, go to a recipe site and look at all the click bait gibberish you have to fight through. To do it that...one...way.I like cutting through all of that. KISS. For me it's always the simple things.
       
 (DIR) Post #A4yUUZiNiWAzcn0Nfc by lili60@social.quodverum.com
       2021-03-07T18:16:27Z
       
       0 likes, 0 repeats
       
       @StevenDouglas Very true and it should be applied in many facets of life. Cheers to you.👏
       
 (DIR) Post #A4yVDlbWMLaVWvLSzY by Refsareouttolunch@social.quodverum.com
       2021-03-07T18:24:38Z
       
       0 likes, 0 repeats
       
       @StevenDouglas thick enough without pectin?
       
 (DIR) Post #A4yVnmevuk7vE97DpQ by StevenDouglas@social.quodverum.com
       2021-03-07T18:31:08Z
       
       0 likes, 0 repeats
       
       @Refsareouttolunch Plenty thick, every time I've made it (MANY times). I've made jam HUNDREDS of times. Only one batch of strawberry jam was thin, and it was a pectin recipe.I used to make jam with pectin for YEARS. Faster cooking times, a little less sugar.  No problem, I like it. But I didn't need it. Just cook it longer, let the sugar do most of the thickening.