Apricot Jam
Apricot Jam is a popular, sweet-and-tangy spread made by cooking apricots, often with their skin on, with sugar, lemon juice, and sometimes additional flavorings like orange zest, brandy, or vanilla.
Can be spread on toast, croissants or used as a topping for doughnuts, pies, cookies or incorporated into cakes.
> 60min
Easy
Ingredients
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Directions
Sterilize glass jars and their lids by boiling them in water for 10 minutes. Remove them from the water and let them air dry.
Place the apricots in a bowl and pour boiling water over them. Let them sit for 1 to 2 minutes, then drain. Peel them with a knife.
Cut them in half and remove the pits. Then cut the flesh of the apricots into small pieces.
Taste the apricots. If they are not too sweet, you can add more sugar.
Let to marinate for 3 hours.
Add the water and let it boil over low heat, stirring well until the sugar dissolves.
Cover and simmer for 25 minutes, stirring regularly. Be careful not to let the jam burn. Add a little water if necessary. Cooking time may vary depending on the amount of fruit added and its firmness.
Remove any foam that forms on the surface at the end of cooking or regularly.
Optionally, add the agar-agar and cook for another 5 minutes. This ingredient helps the jam solidify.
Check the cooking time by pouring a few drops onto a cold plate, then tilting the plate. If the drop solidifies slightly, the jam is ready. If not, continue cooking for a few minutes, watching carefully.
Remove from heat.
Then take a potato masher and gently mash the fruit (or use an immersion blender) until you get the desired consistency.
Let stand for 10 minutes.
Pour the jam into the prepared sterilized jars, leaving a 6 mm headspace. Clean the edges and seal the jars. Turn them upside down and let them cool completely at room temperature.
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