Learn how to make homemade Apricot Jam with this easy recipe. Perfect for spreading on toast, muffins, and scones.
Ingredients
Fruit Mixture
- Apricot — 400 g
- Granulated sugar — 300 g
- Lemon juice — 1 tbsp
Additional Ingredients
- Water — 60 ml
- Pectin — 1 package (49 g)
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Cooking Instructions!
Wash the fresh apricots, remove the pits, and chop them into small pieces. If using canned apricots, drain them and chop.
In a large pot, combine the chopped apricots, sugar, and lemon juice. Let it sit for 15 minutes to allow the sugar to dissolve.
In a separate bowl, mix the pectin with water until fully dissolved.
Place the pot with the apricot mixture on medium heat and bring it to a boil. Stir in the pectin mixture and continue boiling for 10-15 minutes, or until the mixture thickens.
To check if the jam has reached the desired consistency, spoon a small amount onto a chilled plate and let it cool for a few seconds. If it sets and wrinkles when pushed with a finger, it's done. If not, continue cooking for a few more minutes.
Once the jam is ready, remove it from the heat and let it cool for a few minutes. Skim off any foam that may have formed on the surface.
Pour the hot jam into clean, sterilized jars, leaving a small headspace. Seal the jars and process them in a water bath for 10 minutes to ensure proper preservation.
After processing, remove the jars from the water bath and let them cool completely. Store the jars in a cool, dark place for up to a year.
Enjoy your delicious homemade apricot jam on toast, muffins, or any baked goods of your choice!
