I found a new fruit that I had not seen before, a Black Velvet Apricot. The history is that this variety is a “aprium” variety or basically a cross between a plum and an apricot. Comprised genetically of one-fourth plum and three-fourths apricot, the aprium, like the pluot, is derived from another hybrid fruit called a plumcot.
Apriums have the shape of an apricot, the flesh is usually dense, and mainly only available in the United States during the month of June and July. These are unlike pluots which can be seen well into the fall season.
Black velvet apricots have a closer texture and flavor to a plum with a high level of acidity and juice. The dark, purple-red skin is soft, fuzzy, and lacks the bitter tang of plum skin, and the small pit can be removed easily.
So now that you know the history I wanted to share a quick recipe and pictures of this amazing hybrid.
Black Velvet Jam
- 6 cups Black Velvet Apricots, unpeeled but pitted and chopped
- 2 cups sugar
- 2 T. bottled lemon juice
- 3 T. Ball Flex batch pectin
- In a large pot, mix together apricots and lemon juice. Cook for 15 minutes on medium heat stirring occasionally. As the apricots start to breakdown, add 2 cups of sugar and cook for another five minutes.
- Bring recipe to a boil over high heat. Stir in pectin and return to boil for 1 minute. Remove from heat. Skim off foam if necessary.
- Ladle into sterilized jars to 1/4" headspace. Wipe rims clean. Apply lids and rings. Process in boiling water bath for 10 minutes.
- Makes 3 half pint jars.
JoelPosted on: July 3, 2019
I got a great deal on Black Velvet Apricots at Sprouts and purchased enough to make two batches. The first batch was made exactly as the recipe stated. After trying the first batch, I made modifications that may be an improvement. The first batch was tart but not unpleasantly so. There was minimal jelling and this was like a thick syrup. For the second batch, I added three cups of sugar instead of two. I also added 4 1/2 T of Ball pectin. The second batch was a bit sweeter and somewhat thicker but still did not have a firm jelly-like consistency. I did use the old trick by adding a teaspoon of butter to reduce foaming. The second batch thickened when placed in the refrigerator. My kids preferred the sweeter version while the adults liked the tarter one.
I also noticed that this recipe does not make three half pint jars of jelly but seven + half pint jars per batch.
Overall the jam was quite good. Next time I will make it using the increased sugar and even more pectin. Thanks for the recipe!