Apricot Jam 🍯

So the other day I noticed I had some left over apricot in the fridge. I didn’t want them to go to waist so after looking for loads of recipes online I found this perfect and easy one to make , it turned out so yummy i decided to share it here ! Hope you like it.

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Ingredients

Apricots – 1 kg (2 ¼ lbs) Sugar – 500 grams (2 ½ Cup) Lemon Juice – 1 tbsp Butter – 1 tbsp (optional)

Method

Prepare Apricots

Blanch the apricots in hot water for 5 minutes to remove the skin. I prefer to leave the skin on. Wash apricots, cut in half and remove seed. Discard any that may not be good or healthy Chop the apricots roughly Place in a deep heavy bottom pan. (leave space for the jam to rise) Add Sugar, Lemon Juice and stir. Nothing beats a homemade jam made with fresh stone fruits in season. This homemade apricot jam is made without using any pectin. All it needs are some delicious fresh apricots, sugar, squeeze of lemon and a slow simmer. The result is a delicious apricot jam you can’t stop eating. Homemade Apricot Jam without Pectin, apricot jam recipe, homemade apricot jam, low-sugar apricot jam recipe,

Cook Jam

Place on medium-high heat until the sugar is almost dissolved and the mixture comes to a rolling boil. Once the mixture comes to a rolling boil. Turn the heat to medium-low. The mixture should still be simmering but slow. Let simmer for about 20 minutes. Meanwhile, place two ceramic plates in the freezer for jam testing. After almost 15 to 20 minutes you will see the mixture has darkened, thickened and reduced. Remove one of the plates from the freezer. Nothing beats a homemade jam made with fresh stone fruits in season. This homemade apricot jam is made without using any pectin. All it needs are some delicious fresh apricots, sugar, squeeze of lemon and a slow simmer. The result is a delicious apricot jam you can’t stop eating. Homemade Apricot Jam without any pectin, apricot jam recipe, best apricot jam, breakfast, low-sugar apricot jam recipe,

Testing Jam

Place a small amount on the mixture on the plate. The cold plate will help cool the mixture instantly and give you a good indication if the jam is ready. You may need to do this once or a couple of times depending on how soon you start checking. If the blob of mixture you placed on the plate wrinkles when you touch it with your fingers – it’s there. Just when you are ready to take the jam off the heat add a teaspoon of butter and you will notice that all the foam on the top will dissolve and give you that glossy golden shine. Let the Jam cool for about 20 mins before you pour it into a warm sterilized jar. Place a piece of wax paper on the top before you place the lid. Seal and label the jar with the name and date so you know what is in and when you made it!

Enjoy !

Credits to : https://veenaazmanov.com/homemade-apricot-jam-without-pectin/