Apricot jam with lemon zest
12 servings
120 minutes
Apricot jam with lemon zest is a delicate, aromatic treat that combines the sweetness of ripe apricots with the zesty freshness of lemon peel. Historically, apricot jam was popular in European homes as these fruits are rich in natural sugars and turn into a velvety mass when cooked. Lemon zest adds a subtle citrus note to the jam, making it particularly refined. This jam perfectly complements morning toast, fresh croissants, or can be used as a filling for pies. Its rich flavor and silky texture make it a versatile dessert that can be served as a standalone treat or paired with cream cheese for an elegant contrast.
1
Prepare the necessary ingredients. It's better to take ripe and sweet apricots.
- Apricots: 5 kg
2
Apricots should be thoroughly washed under running water.
3
Remove the seeds.
4
Place the apricots in the container where you will cook the jam. Add lemon juice to prevent the jam from becoming too dark during cooking, and add 50 ml of water.
- Lemon juice: 50 ml
- Apricots: 5 kg
5
Put the apricots on the fire and cook for about 30-40 minutes on low heat until they become soft.
6
Pass the prepared apricots through a strainer with a ladle.
7
Put the mashed puree on the fire, bring to a boil, and simmer for about 10 minutes, stirring occasionally.
8
Thoroughly wash and sterilize 0.5-liter jars (about 7 pieces) in a convenient way.
9
Add lemon zest to the apricot puree, and add sugar at a rate of 1 kilogram of sugar per 1 liter of puree. Mix the sugar well, bring to a boil, and boil for about 15-20 minutes, stirring constantly.
- Lemon zest: 15 g
- Sugar: 3 kg
10
Place the jam in sterilized jars and seal or screw on the lids. Turn the jars upside down until completely cool. Store in a cool place.