EASY AND QUICK APRICOT COMPOTE
Yesterday morning my father came with a nice crate of apricots, along with zucchini flowers, cucumbers, and zucchinis. I’m very fortunate because, as I’ve often mentioned here on my blog, I have a father and father-in-law who farm the land, something very precious nowadays: prices have skyrocketed, and organic isn’t even clearly organic.
Back to us, as soon as I saw all those apricots, I exclaimed: jammmmm!!
Remember: STERILIZE THE JARS WELL BEFORE AND THEN CARRY OUT THE WATER BATH PASTEURIZATION, botulism is risky, do not underestimate the importance of the steps.
I love spreading it in the morning on my slices of pan bauletto, with lots of butter and a good cup of black tea, so making it at home is almost a must.
Let’s see how I made it
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 4.4 lbs apricots
- 2 cups sugar
- 1 lemon
Tools
If you don’t have them at home, I recommend these ingredients (ADV)
- Jars
- Pan
Steps
As per health ministry guidelines, sterilize the jars before filling them with jam. Keep the water as you will use it again for pasteurization later.
First, rinse the apricots well, then cut them in half and remove the pit
In a non-stick pan, coarsely chop the apricots, then add the sugar and finally the juice of one lemon.
Let cook on low heat for about an hour.
Now use an immersion blender for a super smooth jam (if you prefer, leave some chunks.
Pour the hot compote into clean jars, seal them, and then proceed with the water bath (I always place a cloth inside to prevent the jars from touching)
FROM BOILING POINT 30 MINUTES and turn off.
Let cool upside down.
It keeps for a year in a cool, dry place.
The EASY AND QUICK APRICOT COMPOTE is ready to be enjoyed.
If you make just a little to eat immediately, store it in the fridge without pasteurizing but consume within a week.
