Tuesday, December 18, 2012

As Good as SaraBeth's

I love New York City. When our son lived there, while attending New York University Dental School {2001-2005}, we visited he and his wife several times a year. One of our favorite ways to start our day  was to go to SaraBeth's for breakfast. The food is really good and we especially enjoyed the freshly made scones and the jams and preserves that started SaraBeth in her business. We would stock up with several jars before heading home, until I found that it was sold here in some specialty food stores and markets.
This weekend I made a jam that I think is as good as one of our favorite SaraBeth's and I thought I would share the recipe with you. I have tried making this combination before and it never tasted just right until now. Maybe it's my new copper jam pan.

It is such a pretty color and the flavors are bright and delicious.

Golden Jam
2 pounds of tangerines, chopped fine {peel and all}, seeds removed
1 pound dried apricots, chopped fine
1-16 ounce can crushed pineapple, packed in it's own juice
8 cups water
4 cups granulated sugar

Mix everything but the sugar it a large,wide mouthed pan. Bring to a boil, and then continue to keep at a medium boil for 20 minutes, stirring every 10 minutes. Add sugar and continue to stir until sugar is dissolved. Continue to cook at a medium boil, stirring every 10 minutes, until the jam is very thick and of desired consistency. Mine took about 60 minutes. As the jam gets thicker you should make sure the heat is not too high and it does not burn, but stir continuously, until done.
{At this point I used my immersion blender just to break up some of the bigger pieces of fruit and to get a better consistency}

Pour into clean, sterilized jars and top with lids. Process in a water bath canner for 15 minutes. Remove and allow to cool over night before storing. 

I had it for breakfast on top of my French Toast.

Now I need to learn how to make scones.


Susan Snooks said...

It looks very yummy! I have a couple of my Mum's scone recipes if you'd like them!

Altax said...

Awesome!!! Looks yummy.

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Run Quilt Knit Write said...

Scones are easy - you could do them standing on your head with your hands tied behind your back! One recipe you could try is here: http://www.deliaonline.com/how-to-cook/baking/how-to-make-scones.html
But I use an even easier one - I'll look it out and send it to you!
The jam sounds fabulous - I'm going to give it a try!

Katy Cameron said...

Yum! And yes, scones are easy, I'm sure you'll have a batch whipped up in no time :o)

Anna said...

That looks soooo tasty! Thanks for sharing the recipe!

suemac said...

My husband is the scone expert in our family. He makes some nummy scones with Splenda. That jam looks delicious.

Cindy Sharp said...

It sounds deliscious!

Diane aka Nana said...

This is so strange...just this past Saturday, I bought my very first jar of SaraBeth's orange marmalade at TJ Maxx. I had never heard of her brand, but I liked the fact that it was made with all natural ingredients. Now your post...too weird. I can't wait to try your recipe, thanks for sharing!

Dianne Neale said...

It looks good enough to eat! If you have time, please can you share with me how you do your canning? Some of my tomatoe jam has gone mouldy this year.