Write a comment
Apricot jam
Bright and sunny apricot jam is definitely worth preparing for the winter. This recipe is quite simple – there's no need to steep the fruit in syrup for hours or boil it for a long time. Sugar is added in 4 parts with a five-minute boil after each portion. Water is not used in the recipe, except for two tablespoons at the very beginning to prevent the fruit from burning.
Ingredients
Show ingredients
- apricots – 500 g (weight specified already without pits);
- white sugar – 500 g;
- citric acid – 1/3 tsp.
Preparation
- Prepare the ingredients for making apricot jam. It is essential to add citric acid – it will serve as an additional preservative, add a pleasant sourness to the jam, and prevent it from crystallizing.
- Rinse the fruits in water for a couple of minutes, after which wash them thoroughly without damaging the delicate skin. Jars and lids should be sterilized by any convenient method.
- Remove the pits by splitting the fruits in half with your hands or cutting them with a knife if they are very ripe and squishy.
- In the pot where the jam will be cooked, pour in 2 tablespoons of water. Cut large apricot halves into smaller pieces and place them in this pot. Small specimens can be left whole.
- Add the citric acid.
- Sugar will be introduced in 4 parts, so sprinkle 1/4 of the sugar from the specified volume over the apricots (exact precision is not necessary, so the required portion can be estimated "by eye" – on a scale it is 125 grams).
- Mix the entire composition and place it on the stove.
- After the mixture starts boiling, cook it for exactly 5 minutes.
- Without removing the pot from the heat, add the next portion of sugar (the unchanged 125 grams). After boiling again, cook the jam for another 5 minutes.
- As foam forms, collect it with a spoon throughout the process and remove it.
- For the third time, add the portion of sugar and cook the mixture again for 5 minutes.
- For the last, fourth time, thicken the jam with the remaining sugar.
- After another five-minute cooking, the mixture will noticeably change its consistency, and the bubbles will be less frequent.
- To check if the jam has thickened enough, drip it onto a plate and run a spoon through it. If the separated lines do not run back into each other, the jam is ready. If you desire a thicker consistency, you can increase the boiling time by another 5 minutes. Keep in mind that the jam will still be liquid when hot, but after sitting on the table for a day, it will thicken significantly.
- Fill the jar with hot jam to the very top.
- Screw on the lid and leave the sealed jar to cool on the table.
Apricot jam can be stored for 2-3 years in a cool place. The sealed structure contains pieces of apricots, which only enhances the overall mass, reminding of a more natural taste. This preparation can be used as a filling for cakes, for pie fillings, or simply spread on bread.
