Homemade Apricot Jam

A friend gave me a bag of apricots. Since it was getting too ripe, I decided to make apricot jam with it. All you need is apricot, sugar and some lemon / lime juice. The ratio of apricot to sugar is a minimum of 3:2. This means for every 3 portions of apricot, you need 2 portions of sugar. I read somewhere there it does not qualify as jam unless 50% or more of it consist of sugar.

Method

Apricot Jam

  1. Cut the apricots into small chucks and remove the seed.
  2. Put the apricot and white granulated sugar in a heavy bottomed pot and bring to a boil.
  3. Once it is boiling, reduce it to a simmer on medium to low heat. If you see foam, remove the foam.
  4. Let is simmer for about 30 minutes and make sure that you stir occasionally to avoid it from burning at the bottom.
  5. Take a spoonful of the liquid jam and set aside to cool. When it cools, test if the consistency is to your satisfaction. If so, the jam is done.
  6. Turn off the heat and add about 1 tablespoon of lemon and mix it into the liquid jam. Pour into glass jars and let it cool.

Tips

  1. There is no need to add water to the apricot and sugar because the apricot will liquify.
  2. If the apricot is bruised, it is important to remove the bruised portions so you can maintain the color of the final product.
  3. Taste the liquid from time to time to make sure it is the sweetness is to your satisfaction.
  4. It is important to let the concoction simmer for at least 30 minutes so that it thickens into jam consistency when it cools down. I tried being lazy and let it simmer for a few minutes and when the concoction cooled down, it had a runny consistency. When that happens, transfer it to the pot and let it simmer for about 30 minutes.
  5. If the liquid gets burnt at the bottom, don’t scrape the bottom. Instead, transfer it to a new pot and continue the process.

 

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