Apricot jam
4 servings
60 minutes
Apricot jam is a sunny treat that captivates with its delicate texture and rich fruity flavor. The history of jam goes back centuries when people began preserving fruits for winter by cooking them with sugar. Apricot jam is especially popular in European cuisine due to its vibrant taste and versatility. It pairs well with baked goods, desserts, and perfectly complements morning toast. Made with lemon juice, the jam gains a light citrus tang, enriching its flavor even more. It can be used as a filling for pies or as a sweet addition to cheese snacks. Each spoonful of this jam is a piece of summer captured in a jar, bringing comfort and warmth any time of the year.
1
Prepare all the ingredients. Wash the apricots.
- Apricots: 1 kg
2
To peel apricots, immerse them in boiling water for 30–60 seconds.
- Apricots: 1 kg
3
Place the apricots in icy water for a minute.
- Apricots: 1 kg
4
Peel the apricots and remove the pits.
- Apricots: 1 kg
5
Chop the apricot flesh with a blender.
- Apricots: 1 kg
6
In a pot, mix apricot puree, sugar, and lemon juice. Place over medium heat and bring to a boil.
- Apricots: 1 kg
- Sugar: 800 g
- Lemon: 1 piece
7
Cook the jam for 25–30 minutes, stirring occasionally. The jam should thicken.
- Apricots: 1 kg
- Sugar: 800 g
- Lemon: 1 piece
8
At the end of cooking, remove the foam that has formed on the surface.
- Sugar: 800 g
9
Sterilize jars over steam for 15-20 minutes.
10
Put the jam in jars and seal them.
11
Apricot jam can be used in making classic desserts or simply eaten with your favorite bread.
