Apricot Jam

For many, apricot jam is the best jam. We present you with a recipe for authentic homemade apricot jam, taken from our grandmothers treasure trove of ideas.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 16 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 1 kg Apricot, raw

  • 800 g Sugar, white

Steps

  1. Pit the apricots and cut them into small pieces. Place the apricot pieces into a wide pot with a thick bottom and sprinkle with sugar. Mix everything well, cover the pot, and store it in the refrigerator overnight.

  2. The next day, first prepare the jars for canning. Wash the jars and lids thoroughly and place them in the oven preheated to 80 degrees Celsius for at least 15 minutes. Place the pot with apricots on the stove. Cook over moderate heat, stirring constantly, until the fruit comes to a boil. Once it boils, let it simmer for 4 to 5 minutes, up to 8 minutes. Skim off any foam that forms during cooking. Check the thickness by placing a small amount of jam on a well-cooled plate, wait for 3 minutes, then push it with your finger. If it wrinkles, it's ready.

  3. Remove the pot from the heat and blend the jam smoothly with an immersion blender. Pour the hot jam into the hot jars. Fill the jars to just below the rim. Seal the jars tightly, turn them upside down, cover with a thick blanket, and let them cool slowly.

Nutrition Information (Per 100g)

  • Calories: 198.67 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 50.11 g
    • Sugars: 49 g
  • Protein: 0.56 g
  • Fiber: 1.11 g

Advice

For making apricot jam, very ripe apricots are the most suitable. The prepared jam can be used as a spread or for making numerous desserts. Optionally, you can add a bit of rum, ground cinnamon, and/or ground cloves to the jam.