Apricot jam is a delicious fruit preserve perfect to prepare in spring and summer when apricots are tasty and affordable, even better if you have a tree in your garden. The apricot jam is excellent for making tarts but also spread on bread or toast for breakfast. Do you know the difference between jam and marmalade? The difference between jam and marmalade is that marmalade is made with citrus fruits while jam is made with other fruits, so it’s incorrect to call it apricot marmalade. You can prepare it using the traditional slow-cooking method, or if you’re in a hurry, there are commercial products available in supermarkets to help make delicious marmalades quickly (e.g., Cameo Fruttapec). I recommend checking out HOW TO STERILIZE GLASS JARS so that you can preserve them for a long time. Now let’s see how to prepare apricot jam, and if you try it, let me know. Barbara
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for making Apricot Jam
- 2.2 lbs apricots
- 3 1/2 cups sugar
- 1 lemon
- 2.2 lbs apricots
- 2 1/2 cups sugar
- 1 packet Fruttapec 2:1
Tools
- Jars
How to make Apricot Jam
Wash the apricots thoroughly, cut them in half and remove the pit. Then cut each half into small pieces. Pour the fruit into a pot and cook for 10 minutes, then add the sugar and lemon juice and cook for about 45 more minutes.
Check the consistency by putting a teaspoon of jam on a plate and continue cooking for another 15 minutes if necessary. Pour the hot jam into previously sterilized glass jars (see here how to do it), close them and turn them upside down until they cool, then store them in the pantry.
Wash the apricots thoroughly, cut them in half and remove the pit. Then cut each half into small pieces. Pour the apricots into a pot and add the contents of the Fruttapec 1:2 packet, mix well, add the sugar and bring to a boil. Boil for 3 minutes from when it starts to boil, then remove from heat and stir for another minute.
Check the solidification by putting a teaspoon of jam on a saucer; if after a couple of minutes it is thick enough, pour it hot into previously sterilized glass jars (see here how to do it), close them and turn them upside down until they cool, then store them in the pantry.
Wash the apricots thoroughly, cut them in half and remove the pit. Then cut each half into small pieces. Put the apricot pieces in the cooking chef’s bowl and add the lemon juice. Insert the Flexi whisk and set the temperature to 194°F and speed 1, let it work for 10 minutes.
After the time is up, add all the sugar at once, do not set the temperature and set speed to 1 for 4 minutes. After the time is up, set the temperature to 248°F always at speed 1 for 10 minutes. Final step, set temperature to 212°F for 45 minutes.
At this point, the jam should be ready; before pouring it into jars, check if it is thick enough by doing the saucer test, which means pouring a teaspoon of jam on a saucer, wait 2 minutes, and if it has thickened, it is ready. If it is not thick enough, continue cooking for another 10 minutes.
Now pour the hot jam into previously sterilized jars (see here how to do it), close them and place them upside down until they have completely cooled, check that they are vacuum sealed before storing them in the pantry.
How to store Apricot Jam
Store it in the pantry for a long time following the sterilization and preservation guidelines
