Description
In the peak of summer, as apricot trees brim with golden fruits, a classic ritual encapsulates the season’s spirit: crafting Apricot Jam Delight. Inspired by leading recipes, this piece explores the making of this exquisite spread, embodying summer’s zest and joy in each container.
Ingredients
Scale
- 4 pounds fresh apricots, halved and pitted
- 2 cups granulated sugar (adjust based on the sweetness of the apricots and personal preference)
- 1/4 cup lemon juice (to preserve the color and add a tangy flavor)
- Water (optional, depending on the juiciness of the apricots)
Instructions
- Prepare the Apricots: Wash the apricots thoroughly, then halve and remove the pits. Some recipes recommend chopping the apricots into smaller pieces to help them break down faster during cooking.
- Macerate the Apricots: In a large bowl, combine the apricot halves with the granulated sugar and lemon juice. Let the mixture sit for a few hours, or even overnight, to allow the apricots to release their natural juices and the sugar to dissolve.
- Cook the Jam: Transfer the apricot mixture to a large, heavy-bottomed pot. Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking. Once boiling, reduce the heat to maintain a gentle simmer.
- Skim and Stir: As the jam cooks, skim off any foam that forms on the surface. Continue to stir the mixture occasionally to ensure even cooking and to prevent the jam from burning at the bottom of the pot.
- Test for Doneness: After about 20-30 minutes of simmering, start testing the jam for doneness. You can use the “wrinkle test” by placing a small amount of jam on a chilled plate. If it wrinkles when pushed with a finger, it’s ready. Alternatively, use a candy thermometer; jam typically sets around 220°F (104°C).
- Bottle the Jam: Once the jam has reached the desired consistency, remove it from the heat. Ladle the hot jam into sterilized jars, leaving a small headspace. Wipe the rims clean, then seal the jars with lids and rings.
- Process the Jars (Optional): For longer shelf life, process the sealed jars in a boiling water bath for 10 minutes. Remove the jars from the water and let them cool completely. Check the seals before storing.
- Store: Store the processed jars in a cool, dark place. Unprocessed jars should be refrigerated and used within a few weeks.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: breakfast
- Method: Canning
- Cuisine: American
Keywords: apricot jam, homemade jam, fruit preserves, no pectin jam