This year, I managed to make apricot jam again. The first time, I made it with apricots picked from the tree in my garden, but now I no longer live in that house. However, this year’s jam was still delicious.
The apricots I picked a few years ago at my old place were truly exceptional; I had never tasted anything so good in my life… imagine how good the jam was.
Fresh apricots are rich in vitamins A, B, and C as well as magnesium, phosphorus, iron, calcium, and potassium.
So, since they are already so tasty, there’s no need to be encouraged to eat them; you don’t have to make any sacrifices given how good they are. Let’s make good use of them in jam form or fresh!
In jam form, we can enjoy them during the winter on pies or at breakfast on toast.
If you make any of my recipes, send me the photos, and I’ll publish them on my page with your name.
About 520 Kcal per jar
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 5-6 medium jars
- Cooking methods: Low heat
- Cuisine: Italian
- Seasonality: Summer
Ingredients for making Apricot Jam
- 11 lbs apricots (weight with pit)
- 1 1/2 cups sugar
- medium glass jars
Tools
- Jars Glass Jars
Preparation of Apricot Jam
Take the apricots, wash them well, remove the pits, and place them in a thick-bottomed steel pan.
Add the sugar and let it cook over medium-low heat with the lid on. It will take some time for it to reduce to the right consistency, depending on the water content of the fruit.
Halfway through cooking, you can pass the jam through a tomato strainer or blend it with an immersion blender, and continue cooking until the desired thickness is reached.
Pour the still-boiling jam into jars (previously washed and dried), screw them tightly, cover them with water in a pot, and boil for about 30 minutes.
Start timing the boiling once the water begins to boil.
They can be stored this way for a couple of years if the seal remains intact.
