How to make apricot jam, easy apricot jam, apricot preserves
This jam is one of my favorites, right after the sour cherry jam
. Apricot jam is absolutely delicious and very easy to make, with only 3 ingredients.
A good apricot jam should be made with fresh, good ripe and juicy apricots. In this way you will obtain a flavored and nice colored apricot jam.
If you want to keep apricot jam for a longer period (like one year) you should place it into sterilized jars and deposit it into cool places.
Apricot jam is an excellent spread but is also great as a filling for cakes, crepes, cookies and biscuits.
– 1kg pitted apricots (ripe and juicy)
– 750gr sugar
– 2 tablespoons lemon juice
You also need sterilized jars
Wash and pit the apricots. Place them into a large pot. If the apricots aren’t too juicy, you should add 2-3 tablespoons of water.
Place the pot over medium heat. Cook, stirring often, till soft and tender (about 20-30 minutes).
Remove from heat and use a stick mixer to mash the apricots. Mix more or less, depending on desired consistency.
Add the sugar and the lemon juice and combine.
Bring back to a boil and cook, stirring often, until achieving the desired consistency.
While cooking, skim any foam that floats to the surface.
When is ready, the apricot jam should be like a fluid paste.
To check if the jam has the right consistency, place a small amount of jam onto a plate and place the plate into freezer to cool. If you like the consistency, remove from heat, if not, continue to cook.
Use a ladle to pour the apricot jam into sterilized jars. Seal the jars with lids.
Cover the jars with blankets and allow to cool slowly.
Deposit the jars with apricot jam in cool places.