35 minutes
A delightful homemade apricot jam that brings a touch of sweetness to your breakfast table.
Ripe Apricots, pitted and cut
0 lb
cups
Lemon Juice, freshly squeezed
tablespoons
Apricot Kernels, extracted
each
1. Prepare Freezer Plate
Place a small plate in the freezer to use later for testing jam consistency.
2. Combine Apricots and Sugar
In a medium heavy-bottomed nonreactive pot, combine pitted and cut apricots with sugar, stirring gently.
3. Cook the Jam
Set the pot over medium heat and bring the mixture to a boil. Continue to cook for about 20 to 25 minutes, stirring occasionally and skimming off any foam that forms on top.
4. Test Jam Consistency
Retrieve the chilled plate from the freezer and drop a small spoonful of the jam onto it to check if it sets.
5. Finalize the Jam
Once the jam has reached the desired consistency, stir in the freshly squeezed lemon juice and let the jam cool slightly.
6. Add Apricot Kernels and Store
Transfer the jam to a container and add the apricot kernels for an extra layer of flavor. Store in the refrigerator.
Start with ripe but firm apricots with a vibrant color and fragrant aroma.
Sterilize jars and lids to avoid contamination.
Allow apricots and sugar to macerate for hours to intensify flavors before cooking.
Use a mix of granulated sugar and a touch of brown sugar, and add lemon juice or zest to enhance flavor.
Use the wrinkle test with a cold plate to check if the jam is ready.
Comments (0)