The APRICOT JAM, velvety and slightly tart with an unmistakable flavour, is perfect for spreading at breakfast on slices of bread but also for filling pastries, tarts, cakes and cookies. Homemade, I promise you, it’s much tastier than the store-bought varieties. I suggest making it in the height of summer, when you can find the best apricots — sweet and with firm flesh.
Making an excellent jam doesn’t take much time and isn’t difficult. Just look for quality fruit (very ripe apricots are fine, as long as they’re not mealy and tasteless) and watch the cooking so that the final product is thick but not caramelized. I prefer it with chunks so you get a delightful contrast of textures, but everyone has their own preference.
In any case, don’t miss the chance to jar a little taste of summer to brighten the cold days to come…
SEE HOW TO MAKE OTHER DELICIOUS JAMS
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 12 Hours
- Preparation time: 15 Minutes
- Portions: 2 jars (250 g / 9 oz each)
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2.2 lb apricots (untreated)
- 1 cup + 2 tbsp granulated sugar (about 225 g (approx. 8 oz))
- Half lemon (juice)
Tools
- 1 Pot
- 2 Jars
Steps
Preparing APRICOT JAM is very easy.
Wash and thoroughly dry the apricots, removing any damaged parts. Halve them, remove the pits and cut into large pieces. Place them in a pot (stainless steel is best) with the sugar and lemon juice.
Stir everything, cover with plastic wrap or a lid and let macerate overnight at room temperature.
The next day, place the pot over low heat and, stirring occasionally, bring to a boil.
Periodically skim the jam — that is, remove the white foam that forms on the surface — especially if there are spots on the apricot skins: there’s no need to worry, this is a perfectly normal reaction.
Cook for about 30 minutes. To check whether it needs more time, simply take a teaspoon and drop a little onto a plate.
If the apricot jam stays compact, it means it’s ready; if it slides and still seems runny, it needs a few more minutes of cooking. Once removed from the heat, pour the hot jam into previously sterilized airtight jars.
Close the jars and turn them upside down to create a vacuum, leaving them like this until completely cooled.
Once the jars of apricot jam are cold, store them in a cool, dry, dark place for at least one month before opening.
STORAGE
Once opened, store the apricot jam in the refrigerator for up to 10 days.
