Don’t we all love fruit jams?
I don’t exactly remember the first time I had apricot jam. But it dawned on me one day the apricot jam is my jam (no pun intended)
It’s perfect with with toast on butter. And it’s so so good with omelettes!
I prefer it over all the other jams. Though raspberry jam is pretty good too.
This is an easy recipe for making amazingly good apricot jam. I hope you will it a try
What’s your favourite jam?
- 500 gram apricots weight without stones
- 15 ml lemon juice
- 20 ml water
- 250 gram granulated sugar or sugar for making jams
- Wash the apricots and chop them into small pieces about 1 cm. Keep the skins on
- Add the apricots, water and lemon juice to a thick-bottom pan. Set the pan on medium-high heat
- Cook for ten minutes and stir continuously so that the mix doesn't stick to the bottom or side of the pan
- Once the mixture turns to pulp, turn the heat to high. Keep stirring until it starts boiling
- Once the mixture starts to bubble, add sugar. Bring the mixture to boil again while continuing to stir
- Keep the mixture on a boil for another 10-15 minutes at high heat. The jam is ready when the pulp bubbles are big and large. See notes for a test to confirm that jam is fully cooked
- Let the jam cool down and store it in the dry jars and keep in the fridge. Do not use wet spoons to take out the jam
- If keeping for a longer, add the jam while it's still warm to the jars and keep them sealed. It will last for 8-10 months if kept sealed and stored in a cool, dry place