Homemade Apricot Jam is a simple, genuine recipe and like everything homemade, it is preservative-free. Indeed, every summer my friend Mariella gifts me at least a crate of apricots, after eating quite a few, I make jam. My recipe is personalized, as I love to flavor it with ground ginger, a pinch of cinnamon, and raw sugar. The result is wonderful! 😊 If you don’t like ginger or cinnamon or both, you can leave them out; the result will still be great.
Well, here is my recipe for apricot jam and follow me
- Preparation time: 10 Minutes
- Cooking time: 1 Hour
- Portions: 4 jars of 14 oz each
- Cuisine: Italian
- Energy 1,349.35 (Kcal)
- Carbohydrates 345.53 (g) of which sugars 320.69 (g)
- Proteins 11.82 (g)
- Fat 3.41 (g) of which saturated 0.48 (g)of which unsaturated 2.01 (g)
- Fibers 19.78 (g)
- Sodium 11.45 (mg)
Indicative values for a portion of 14 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6.6 lbs apricots
- 2.2 lbs brown sugar
- 3 lemons (juice)
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
Tools
- Blender immersion
- 4 Jars glass jars with airtight seal of 14 oz
Preparing the Apricot Jam
I wash the apricots, remove the pits, and cut them into pieces, placing them in a large bowl. I add the sugar, lemon juice, cinnamon, and ginger. Mix well and put the bowl in the fridge to macerate for 12 hours. After the time passes, I transfer the entire mixture to a pot and bring it to a boil, then continue cooking over low heat for at least an hour, stirring carefully because it is very hot. I skim off the foam that forms on the surface with a skimmer. I blend it with an immersion blender to make it creamier. When the jam has thickened well, I pour it still hot into previously sterilized jars.
Read here the guidelines from the Ministry of Health.
I close them tightly and turn them upside down, to create the vacuum seal and let them cool. Wait at least two weeks, then you can taste it on a slice of bread at breakfast or to prepare a delicious tart.
Preservation of the Jam
If the vacuum seal was performed well, the jam can be stored for about 3 months in a cool, dry place.
If not consumed entirely, once opened, the jar should be stored in the fridge for a couple of days.
Let at least 2 weeks pass before tasting our jam.
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See you soon, Susy
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