This is my favorite jam. There is no beginning of summer that I do not give in to the temptation to make at least a couple of kg despite the heat of the kitchen.
This jam is a very useful base both for pies and for cakes as delicious as that of carrots.
Apricot jam
- Preparation time: 360 minutes +12 hours rest + 1 hour for sterilization
- Ingredients for 2 lb jam
- Difficulty: Average difficulty recipe
- Ingredients
- 1 kg or 2 lb 4 oz of washed, peeled, and pitted apricots
- 500 gr or 2 cups of sugar
- The juice of 1/2 lemon
- Instructions
- Wash and dry the apricots well. Then, peel and cut into small pieces.
Put them in a large saucepan with the sugar and let it macerate for an hour. - Put the pan on the stove and bring to a boil. Leave everything to boil for about three minutes and then turn off the heat and let the mixture cool.
- Pour the mixture into a ceramic or glass bowl, cover with parchment paper, and leave to rest in the fridge until the next day.
- The jars and caps must be sterilized the next day. Put them in the oven, set the temperature to 250° F and leave them there for an hour. Turn off the oven and start cooking the jam.
- Cook the mixture for twenty-twenty-five minutes or at least up to 221°F. To check if the jam is ready without the presence of the thermometer take a teaspoon of mixture and drop it on a saucer, blow over it, and try to turn the saucer over. If the mixture goes down too quickly, the jam should still cook, if instead it slowly slips, the jam is ready.
- Pour the still boiling jam into sterilized jars. Close the cans with the cap, turn them upside down, and let them cool completely.
Tips to ensure the success of the dish:
- I recommend using a ceramic bowl and refrigerating it only when the mixture is at room temperature.
- I always try to sterilize them even after. I do it in boiling water. You put the jars in a pot. Fill the pot with water that must exceed 1 31⁄32 in the cap of the jars and then put on the fire. As soon as it boils, it takes about twenty minutes for the 8 oz jar and thirty minutes for the 20 oz jars. All the jars should be left inside the water until it is completely cooled. The jars should go under vacuum as soon as the water cools. Jars that have not been vacuumed must be consumed immediately and cannot be placed in the pantry.
