Apricot Jam Recipe
| Ingredients | Quantity | Notes |
| Fresh Apricots (chopped) | 4 cups (pits removed) |
|
| Sugar | 3 cups |
|
| Lemon Juice | 2 tablespoons |
|
| Dried Apricots (chopped) | 1/2 cup (optional) |
|
| Water | 1/4 cup |
|
step by step recipe
01
Wash the fresh apricots thoroughly, remove the pits, and chop them into small pieces.
If using dried apricots, chop them as well.
02
- In a large, heavy-bottomed pan, combine the chopped fresh apricots, sugar, and lemon juice.
- Cover the pan and let the mixture sit for 30 minutes to 1 hour. This allows the sugar to draw out the moisture from the fruit.
03
- Place the pan over medium-high heat. If you are adding dried apricots, add them now along with 1/4 cup of water.
- Bring the mixture to a full rolling boil, stirring occasionally.
- Once boiling, reduce the heat to medium-low.
04
Let the jam simmer gently, stirring more frequently as it thickens to prevent sticking to the bottom.
Cook for about 30 to 45 minutes. The jam is ready when it reaches a thick, spreadable consistency.
05
Before concluding, test the jam: Place a small spoonful of jam onto a plate that has been chilled in the freezer.
Put the plate back in the freezer for one minute. If the jam wrinkles when you push it with your finger, it is set. If it runs easily, continue cooking for a few more minutes and test again.
06
- Once set, remove the jam from the heat. Skim off any white foam from the surface, if needed.
- Pour the hot jam into sterilized glass jars, leaving a small space at the top. Seal the jars tightly.
- Once cooled completely, store the jam in the refrigerator.