Apricot Jam
You'll love this Apricot Jam with so many variations to make it your own. Elevate your jam making skills with this 3 ingredient recipe, no pectin, full of flavor and easy to make.
Ingredients
- 4 1/2 pounds (2kg) fresh apricots
- 7 1/2 cups (1 1/2 kg) white sugar
- 1/4 cup lemon juice
Instructions
- 1
Prepare Apricots - wash and dry apricots. Split and remove the pits.
- 2
Mix - in a large bowl, sprinkle sugar over the apricots and mix to combine.
- 3
Release Juices - leave the sugared apricots on the counter overnight for juice to release. But can start cooking process immediately if in a hurry.
- 4
Simmer - place sugared apricots in a large saucepan and bring to a light boil over medium heat. Add lemon juice and reduce heat to low. Simmer for 45 minutes to 1 hour. Skim the foam off as it forms.
- 5
Jam Test - to check the readiness of the jam, drop some syrup on a plate, leave for 1 minute, and then turn the saucer in different directions. If the jam is ready, the drop will not spread. If jam is spreading, continue to simmer and check every 5 minutes.
- 6
Fill Jars - sterilize and keep the jars hot. Ladle hot jam into hot jars and close with lid (ensuring seal is wiped from jam spillage). Wipe jar rims to ensure a seal. The heat should seal the jars and keep them shelf stable. Place jars upside down until they fully seal and cool. Refrigerate after opening and enjoy.
Cook it from the original
This recipe comes from petersfoodadventures.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on petersfoodadventures.com