The apricot and ginger jam is the “sparkling” version of the classic summer preserve: always sweet, fragrant but with a slightly spicy and fresh touch that makes it unique and special!
The grated fresh ginger root enhances the flavor of ripe apricots and adds character to every spoonful.
Great for spreading on bread, with aged cheeses or for filling desserts, this preserve is simple to prepare but different from the usual.
Ideal to make now that apricots are at their peak and to preserve for indulging even in winter at breakfast or for filling one of our best tarts.
Preparing it at home allows you to make the most of seasonal fruit, right now when it is sweeter, juicier, and also more convenient!
It’s a preserve that is easily prepared, without complicated techniques, and can also become an excellent gift idea made with heart.
Moreover, it keeps well if stored correctly so we can bring summer even into the cold winter months.
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Still on the THEME OF RECIPES WITH APRICOTS, here are some more recipes just below:
- Difficulty: Medium
- Cost: Economical
- Portions: 3 Jars
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients
For 3 medium jars
- 2.2 lbs apricots (fresh and pitted)
- 0.7 oz fresh ginger (peeled and sliced)
- 2.25 cups sugar
- 1 lemon (juice)
Tools
- Bowls
- Pots
To make this tasty and sparkling jam
Now I pour everything into a pot, cook over medium heat for about 30-40 minutes, stirring and removing the foam that will inevitably form during cooking.
When it has reached the right consistency, I do the plate test* and pour the boiling jam into previously sterilized jars.
Close, flip to create the vacuum, let cool, and store in the pantry.
Ready to bake tarts and fill them with this delicious and summery apricot and ginger jam?!
Enjoy your meal and happy cooking! Annalisa
The Plate Test
The Plate Test
The plate test is a simple and homemade method to understand if the jam is ready.
🍽️ Here’s how to do it:
Place a plate in the freezer for 10-15 minutes.
When you think the jam is cooked, pour a drop on the cold plate.
Slightly tilt the plate:
If the drop slides immediately, the jam is still too liquid, so it needs to cook for a few more minutes.
If it stays in place or slides slowly and forms a sort of skin on the surface, then it is ready to be put in jars.
It is the most used method to check the consistency of homemade jams, without instruments.
