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.
- Cut the apricots into small chucks and remove the seed.
- Put the apricot and white granulated sugar in a heavy bottomed pot and bring to a boil.
- Once it is boiling, reduce it to a simmer on medium to low heat. If you see foam, remove the foam.
- Let is simmer for about 30 minutes and make sure that you stir occasionally to avoid it from burning at the bottom.
- 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.
- 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.
- There is no need to add water to the apricot and sugar because the apricot will liquify.
- If the apricot is bruised, it is important to remove the bruised portions so you can maintain the color of the final product.
- Taste the liquid from time to time to make sure it is the sweetness is to your satisfaction.
- 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.
- If the liquid gets burnt at the bottom, don’t scrape the bottom. Instead, transfer it to a new pot and continue the process.