Apricot Jam

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Full recipe

In today’s world, you can buy any product, including a variety of jams. Sometimes I also buy something strange that I see for the first time, and I want to try to repeat it with my own hands in the future. But there are toppings that I make exclusively at home, because they are very simple and don’t require foreign ingredients. One of these recipes is apricot jam.

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Jam from apricots can be cooked almost all year round, because the fruit is very common in the CIS countries. Apricots are often kept at home in the freezer, and can also be easily purchased in the store, often frozen. To make jam we don’t care whether it’s fresh berries or frozen. If you cook from frozen apricots, defrost them and remove the bones. Fresh fruit should be washed well and the bones should also be taken out.

If you are freezing fruit at home, I recommend extracting the bones before freezing so that you can start cooking faster if necessary. Also processed berries take up less space.

Tip

All ingredients for jam are put in a saucepan lubricated with butter. This will protect us from burning and will improve the taste of the dish.

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I use apricots (300 g), sugar (300 g), lemon juice (½ tsp) and zest (½ tsp). Lemon juice and zest took about a third of the lemon. On the zest rub only the upper part of the skin, without the white layer, so that the jam does not bitter.

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Put the saucepan on a small fire and cook until the sugar is dissolved. Periodically stir the contents with a rubber whisk or a silicone spatula, which do not scratch the surface of the dishes.

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With a similar recipe you can cook jam in a multicooker. The only thing you should be prepared for is that the sticky sweet mass, when boiling, may splash a little.

Fact

After about 5-7 minutes, the sugar will completely dissolve and the apricot mass will start boiling.

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Add fire to the large and boil for 15-20 minutes. During this time, the jam will begin to condense and become more homogeneous. The berries will lose their dense structure, and will boil together with the skins.

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Now we remove the apricot jam from the fire and cool it down.

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Sometimes, culinary experts grind apricots before cooking them with a meat grinder or a blender. But first try to cook the fruit in one piece. It’s likely that the result will satisfy you completely, and you’ll save some time.

Tip

Having cooled the jam to room temperature, it is already fully ready to use.

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At this stage we can safely stop, but we wanted to finalize the dish a little bit more. To do this, we move the cooled sweet to the blender and interrupt within 30 seconds. By the way, the consistency of the jam after the blender becomes even thicker and more homogeneous. Before whipping, we add a few teaspoons of amaretto liqueur to add the jam notes of the bone. Also this effect can be achieved by grinding a few cores from the bone. To do this, you need to break the apricot bones, remove the core, give it boiling water and remove the skin. Throw the purified cores in a blender.

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Ready-made apricot jam, especially if it was cooled in the fridge, turns out to be incredibly thick, fragrant and delicious.

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Often there are recipes with peptin or gelatine on the Internet, but they are not needed here, because the jam already has an ideal viscous consistency. It fits perfectly with all desserts or can be consumed independently with tea, coffee or milk. I like to eat jam with freshly baked pancakes or warm semolina pudding.

Bon appetit! Don’t starve 😋