35 minutes
A sweet and tangy homemade apricot jam with a hint of almond-like flavor.
Apricots, pitted, chopped
0 lb
cups
Lemon Juice, freshly squeezed
tablespoons
Apricot Kernels, cracked open
each
1. Prepare Freezer Plate
Place a small plate in the freezer to help test the jam's consistency later.
2. Chop Apricots and Retrieve Kernels
Pit the ripe apricots and chop them into small pieces. Optionally, crack open four apricot pits with a hammer and retrieve the kernels for extra flavor.
3. Cook Apricots with Sugar
In a medium heavy-bottomed nonreactive pot, combine the chopped apricots with sugar. Set the pot over medium heat and bring the mixture to a boil, stirring occasionally. Let it bubble away for 20 to 25 minutes.
4. Test Jam Consistency
Periodically test the consistency of the boiling jam. Take the chilled plate from the freezer and drop a spoonful of jam onto it. Allow it to cool for a moment to test if the jam wrinkles slightly when pushed.
5. Finalize Jam
Once the jam reaches the desired consistency, stir in the lemon juice. Allow the jam to cool before transferring it to a container.
6. Store and Enjoy
If you retrieved the apricot kernels earlier, you can add them to the container for additional flavor. Store the jam in the refrigerator or use canning jars for a longer shelf life.
Opt for ripe, fragrant apricots that are slightly soft to the touch but not overripe. They should be aromatic and give off a sweet smell.
Consider adding a small amount of high-quality vanilla extract or a vanilla bean for depth. A splash of lemon juice will balance the sweetness and enhance the apricot flavor, adding brightness to the jam.
Cook the jam over medium heat to prevent scorching, especially since apricots have high natural sugars. Stir frequently with a wooden spoon to prevent sticking, and use a heavy-bottomed pot for even heat distribution.
Combine the apricots with sugar and let them macerate for a few hours or overnight in the refrigerator. This draws out the juices and ensures even cooking.
Cooking to the perfect setting point (usually around 220°F or 104°C at sea level) ensures the right consistency.
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