This was excellent and the most succulent lobster I’ve had in a long time. I was a little nervous about it - I wanted New Years Eve dinner to be special. I wasn’t sure if the broiler should be high or low so I had it on low for 5 Miki
Great recipe! My daughter and I made this together. I'm glad I read the reviews and cut the sugar in half. We used 2 pots - 1 with unrefined sugar and 1 with a Stevia & Cane Sugar blend. Both came out perfectly. It did take us much longer than 25 minutes to cook down the jam to our liking, but it was worth it.
Tip: I had prepped the fruit 2 days earlier and then realized it might brown. I dissolved 2 tsp honey and about 1 tsp lemon juice in 2 cups of water, poured it over the fruit, placed plastic wrap on top to further limit air exposure, placed the lid on the container and the fruit stayed fresh.
Tip 2: When I was ready to jam, I drained and reserved the liquid. As we cooked the apricots, we reserved the foam. While the jars were processing, I combined the juice and foam and cooked it down into a very tasty syrup. It's unbelievable over vanilla ice cream!!
Awesome recipe! I served them standing in a tall crystal vase. Tip: Don't roll the dough too thin or cut the strips too narrow. I used turbinado sugar--great effect! This went great as a finish to a Moroccan dinner. My guests still rave about them.
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