Ingredients:
2 kilograms of ripe apricots
1.5 kilograms of granulated sugar
The juice of 2 lemons
1 teaspoon vanilla extract (optional)
Instructions:
Preparation of Apricots:
Wash the apricots well under running water.
Cut the apricots in half and remove the stones. You can cut them into smaller pieces if you prefer a softer jam.
Cooking the Jam:
In a large, heavy-bottomed pot, combine the apricots and sugar.
Let the mixture sit for about 2 hours so that the sugar extracts the juice from the apricots.
After the resting time, add the lemon juice to the pot. This helps balance the sweetness and improves the flavor.
Place the pot over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
Once it boils, reduce the heat to low and simmer for about 45-60 minutes, or until the jam thickens to your liking. Remember to stir from time to time to prevent burning.
If you use vanilla extract, add it to the jam during the last minutes of cooking.
Thickness Test:
To check if the jam is ready, place a small amount on a cold plate and tilt it. If the jam holds its shape and does not drain quickly, it is ready. If it’s too runny, continue cooking for a few more minutes and test again.
Packaging (Optional):
If you plan to store the jam for a long period of time, you can preserve it by canning. Sterilize your jars and lids by boiling them in water for a few minutes.
Carefully pour the hot jam into the sterilized jars, leaving about 1cm of space at the top.
Wipe the rims of the jars with a clean, damp cloth to remove any residue.
Seal the jars with the lids and process in a boiling water bath for about 10-15 minutes, depending on your altitude. This step helps create a vacuum seal and ensures the jars are tightly closed.
Cooling and Storage:
Once processed, remove the jars from the water bath and let them cool completely to room temperature.
As the jam cools, you should hear a “pop” sound, indicating that the jars have been sealed properly.
Store the cooled jars in a cool, dark place. Properly sealed jars can last up to a year, but be sure to refrigerate any jars that are not sealed properly and consume them within a few weeks.
Enjoy your homemade apricot jam on toast, with cheese or as a topping for desserts!