Apricot jam
The apricot jam tastes incredibly fruity, fine and so delicious. Simple, fast and with few ingredients you can make it at home with this recipe. Whether as an aromatic spread, for filling sweet pastries or as a fruity sauce on desserts – the jam with bright color is versatile.
Servings 1.8 kg
Equipment
- sterilized preserving jars or screw jars
Ingredients
Instructions
- Put pitted apricot halves in a blender together with lemon juice and puree finely.
- Transfer the apricot puree to a saucepan and bring to a boil.
- Mix sugar with apple pectin.
- Once the apricot puree boils, add the sugar pectin mixture, bring it back to a boil while stirring, and continue to boil, bubbling, while stirring, for about 3 minutes.
- Immediately fill the hot apricot jam into sterilized canning jars or screw jars to the brim, seal, place on lids for about 15 minutes, and then let cool.
Notes
- Use very ripe and aromatic apricots.
- Sugar and apple pectin together you can replace with the same amount, 500 g, preserving sugar 3:1.
- Note the detailed tips and tricks for making the apricot jam above in the post.