Kate, just curious...are they the same as pluots?

No, the cross comes out different. Apriums look, feel and taste just like an Apricot that is sweet and quite firm. A Pluot is also a cross with a Plum and Apricot, but has all the characteristics of a very delicious Plum. There is now even a cross between a Plum and a Peach... Pleach. I haven't tasted one of those, but it should be interesting when I do.

Thx, Kate. Plums, apricots, peaches...all good! :-)

Wouldn’t you just use a recipe for apricot jam and go with that?

I'm sure an apricot jam recipe would be fine. I'm still thinking about the pleaches Kate mentioned...yum!

I think I can smell them!

The jam recipes I'm finding are calling for double or triple the sugar I have already used:. 6 cups of purée, 6 cups of sugar and 1/4 cup lemon juice. I don't want it any sweeter. Now I'm trying to decide if I should use regular pectin or low sugar pectin. Problem is: the recipes call for X amount of chopped fruit, not purée.

Kate, I'm not sure you're going to get a jam, it's going to more like a fruit butter, in which case I'd just cook it until it's as thick as I wanted, adding as much sugar to taste as I wished, no set amount is required. That can be done on top of the stove, in the crockpot (without the lid is faster) or in the oven. You don't have to add any more fruit or sugar or pectin, just cook it as it is until it thickens sufficiently for your purposes.

If you want it faster and more like jam, since you don't want to add a lot more sugar, you could use a low sugar pectin and use the amount of crushed or chopped fruit called for in the recipe. Follow the "cooked jam" directions and don't leave out the lemon juice, there is an acidic component that is required for the jam to set.

I hope this helps.

Annie

Actually, I think a 'butter' is more what I'm after. I was trying not to cook it any more but may need to do as you recommend, Annie.

Kate,

Below are 4 aprium jam recipes from The Blue Chair Jam Cookbook by Rachel Saunders. I have enjoyed very good luck with her recipes.

Best of luck,

MJ

Ah.... well... I decided on 'freezer something' since I didn't want to cook the fruit anymore. I boiled 1 pkg of regular pectin in 3/4 cup water and added to fruit/sugar mixture and jarred. This morning it is.... runny, and it will have to remain so. Into the freezer the jars go. It is sooooo delicious - Nectar of the Gods. ;-)

Kate, if you don't have the correct ratio of sugar/acid/pectin, it won't jell. The low sugar/no sugar is a bit more forgiving. They do have a special pectin for freezer jam, but it still requires a specific ratio of sugar to fruit. Some unflavored gelatin dissolved in a little water might work, but you're going to get a "jello" texture more than a "jam" one.

For future reference, of course, since your jars are already in the freezer.

Annie