Description
This traditional homemade apricot jam is the perfect way to capture the flavor of ripe summer apricots.
Ingredients
Scale
- 1 kg ripe apricots
- 500 g sugar or 250 g fructose for a lighter version
- 100 ml water
- Juice of 1 lemon
Instructions
- Rinse apricots thoroughly, slice them in half, and remove the pits. Cut into quarters if needed.
- Place the apricots, sugar (or fructose), water, lemon juice, and zest in a heavy-bottomed pot.
- Bring to a boil, then reduce to low heat. Let it cook for 20 to 25 minutes (up to 2 hours for slow simmering) until the fruit breaks down and the mixture thickens.
- Add a sprig of rosemary, basil, or a little fresh ginger near the end of cooking for extra flavor. Remove before jarring.
- Pour the hot jam into sterilized jars, leaving 1 cm (¼ inch) of headspace. Wipe rims clean, seal tightly, and turn jars upside down to cool and seal naturally.
- Once fully cooled, turn jars upright and store in a cool, dark place. Refrigerate once opened and consume within two weeks.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: jam
- Cuisine: easy cuisine
Nutrition
- Serving Size: 100 g
- Calories: 250 kcal