Apricot Jam Recipe
User Reviews
5
Apricot Jam Recipe
Description
The Apricot Jam Recipe begins by cleaning and pitting apricots, weighing 2.2 pounds, and combining them with 3½ cups of sugar and fresh lemon juice and halves in a pot. The mixture is brought to a rolling boil to dissolve sugar and create foam, then simmered gently, stirred occasionally, until the fruit breaks down and the jam becomes glossy and translucent, indicating cooking progression.
The lemon juice adds acidity to balance sweetness and aids in the jam's setting process. After removing lemon halves, the jam is blended to the preferred smoothness. Checking the set involves dropping jam on an ice-cold plate and observing if it runs or by measuring temperature to 220°F (105°C). If not set, cooking continues at low heat with careful stirring to avoid foaming over.
Once ready, hot jam is transferred to sterilized jars filled to the rim and sealed tightly to preserve freshness. This jam pairs well as a spread on bread or in desserts. Storage advice includes keeping it in a dry, cool spot away from sunlight, or refrigeration in humid climates. Using fresh or frozen apricots is preferred over canned to control sugar levels and consistency.
Ingredients
For the Jam:
- 2.2 pounds apricot *see Notes
- 3½ cups sugar
- 1 lemon
Instructions
- Rinse apricots to get rid of impurities. Cut open and pick out and discard the core. Weigh apricots.
- Cut the lemon into two and juice it. Keep the lemon halves.
- Place apricots with sugar, lemon juice and lemon halves into a large pot and heat up.
- Keep on high to medium heat. Bring the jam to a rolling boil (lots of foam) then take down the heat and simmer slowly. Stir occasionally.
- Cook down jam until the fruits appear glossy and a bit translucent.
- Take out lemon halves and discard. Blend jam to desired consistency.
- Test if the jam is set by dropping hot jam on an ice-cold plate, the jam is ready if it doesn't run. If it runs, keep for some more time to cook on low heat and repeat the test until you have the correct consistency (stir and cook over low heat because jam will jump up). AND/OR use a candy thermometer. It sets at 220° Fahrenheit/ 105° Celius.
- Fill your clean sterilized jam jars with the apricot jam up to the rim, close well with the lid and turn the jar upside down. Keep them upside down until you can touch them (they are hot!).
- Store in a cool and dry place, away from direct sunlight.
Notes
- Use fresh or frozen apricots for pure flavor; canned apricots are not recommended due to added sugars.
- Test jam readiness by placing a drop on a cold plate; it should not run to confirm proper set.
- Store the jam in a cool, dry place away from direct sunlight; refrigerate if you live in a humid climate.
- Avoid overcooking to prevent a hard, stone-like texture once cooled.
- The recipe yields about 70 teaspoons or 3-4 jars of jam.
Nutrition Information
Show DetailsNutrition Facts
Serving: 70servings
Amount Per Serving
Calories 48 kcal
% Daily Value*
| Calories | 48kcal | 2% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 37mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 275IU | 6% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 2mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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