Apricot Jam Recipe
My favorite apricot jam,happens to be best when making cakes or pastries. I personally love using my own homemade apricot jam. Since I was planning to share a few recipes that include apricot jam, decided to make some. Posted the picture on my Instagram ,Facebook page and found out that many would love to learn how to make it. Can’t compare Armenian apricots to the ones we have here in California. It’s almost impossible to eat these tasteless apricot look alikes, that barely taste like the real, flavorful, sweet and juicy apricots. However, when you cook these with sugar, they start to gain the flavor and taste, can’t explain why, but it is a fact:)
Let’s get to the quick and easy recipe, plus instruction on how to make this delicious sweet treat, homemade apricot jam.
Ingredients
3 lbs apricots, preferably ripe or even overly ripe ( if the fruit is too hard, let it sit at room temperature a day or two to ripen and soften)
2-2 ½ lbs granulated white sugar
Note* the amount of sugar depends on the sweetness of your fruit, start with 2 lbs and halfway through cooking check the taste, if the jam is too tangy (sour) , add the rest of sugar
With Armenian apricots the sugar amount for 3 lbs of fruit, will be 1 ½ lbs, as our fruit is very sweet
You will also need a large heavy bottom pan for cooking and a wooden spoon for stirring the jam
Directions
Wash the apricots, remove the seeds and any blemishes or dark spots from the fruit
Coarsely slice the fruit, place in the pot, pour the sugar over and start cooking over medium to low heat
Stir occasionally
In about 20-25 minutes it should come to a boil
Rise the heat to medium to high and continue cooking, about 45-50 minutes
Make sure to stand by and stir the jam very often to avoid sticking
Note* if you miss to stir and the jam ends up sticking, do not scrape the bottom and change the pot immediately, it’s important that you watch and stir that jam
It’s now time to test the jam and see if it’s cooked
Place about a tablespoon of jam on a saucer and let it cool down
It’s all about the right consistency, if the jam is still loose, runny, continue cooking another 25-35 minutes and do another test
The right color for your jam should be bright golden, texture :smooth and thick
Overall cooking time may be 1-1 ½ hours or until the right consistency
The ready jam can be canned in sterilized glass jars or saved in the fridge for months
Enjoy Your Apricot Jam !
