Jam and biscuits
With farmer's markets loaded with fresh vegetables and fruit right now, Liana Robberecht, executive chef at the Calgary Petroleum Club, brings in a great recipe for Spiced Bourbon Apricot Jam with Cheese Biscuits.
Click on Read more below for the recipe.
Spiced Bourbon Apricot Jam
Yield: Approximately five x 250 ML jars.
8 cups sliced or chopped pitted apricots (approximately five pounds)
4.5 cups of white sugar
1⁄4 cup bourbon
3⁄4 teaspoon ground cinnamon
1⁄4 teaspoon ground nutmeg
pinch ground clove
1⁄4 teaspoon ground ginger
1. Place apricots in a large, heavy-bottomed pan.
2. Stir in sugar over medium heat until dissolved. Increase heat to high
(keep stirring). Bring to boil for approximately 20 to 25 minutes or
until thickens. Stir often - do not burn. TIP: To test if jam is set ... put a
metal spoon in the freezer. When the spoon is frozen, dip into the mixture.
If the jam coats (sticks to) the spoon - the jam is done!
3. Remove from heat, stir in the bourbon & spices. Skim off any foam.
Ladle into sterilized jars (leave 1⁄4 inch free from the top of the jar).
Tighten jars gently.
4. Place jars into a boiling water canner for five minutes. Remove
from the canner and let rest at room temperature until jam sets
(approximately one hour). Check the seals. If any jars are unsealed, you
can keep that jam in the fridge for approximately three weeks . Store
the sealed jars in a cool dark dry area for up to 12 months.
Try serving on top of cheese biscuits!
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