Top 4 Recipes For Making Apricot Jam
Apricot jam is very easy to make and has a great taste. All the ingredients are available in the market.
In this article we are going to learn 4 different types of recipes to make apricot jam. You can choose whichever you like.
So let’s start.
Prep Time: 30 min
Cook time: 1 hour 30 min
● 1 kilogram apricots
● 1/2 cup water
● 60 millilitre (1/4 cup) lemon juice
● 1 kilogram sugar
Step 1: Halve apricots and remove stones.
Step 2: Combine apricots, water and lemon juice in large saucepan or boiler. Bring to the boil, reduce heat, simmer, covered, 15 minutes, or until apricots are tender.
Step 3: Add sugar, stir constantly over heat, without boiling, until sugar is dissolved. Bring to the boil and boil, uncovered, without stirring, 30 minutes, or until jam will gel when tested on a cold saucer.
Step 4: Stir occasionally towards end of cooking to make sure jam is not sticking. Stand 5 minutes before pouring into hot, sterilised jars. Seal when cold.
Prep time: 10 min
Cook time: 1 Hour
● 2 kg/4.4 lbs apricots
● 1200 g/ 2.6 lbs/ 6 cups granulated sugar
● 1 lemon
Step 1: Clean the apricots and remove the stones. Quarter the apricots and place them in a large wide pot. Add the lemon juice and the sugar. Stir well and leave for 30 minutes.
Step 2: Place a small saucer in the freezer.
Step 3: Turn on the heat and bring to a boil, uncovered and stirring often. Check the time when the jam starts to boil rapidly and cook the jam for about 30 to 40 minutes, stirring very often and always scratching the bottom and the walls of the pan with the wooden spoon to make sure that the jam doesn’t catch.
Step 4: The cooking time greatly depends on the pot you are using. The pan should be large, more wide than tall. The jam should not come more than one third up the side of the pan.
Step 5: Test if the jam is ready by giving one teaspoon of it on the saucer from the freezer. Let it for a few moments, then push your finger through the jam on the saucer. If it wrinkles and it doesn’t flood back to fill in the gap it is ready. When the jam is ready it should have a slightly darker color and the apricot pieces should be glossy. If the jam is not set yet continue cooking for further 2-3 minutes, then make the test again.
Step 6: You can blend the apricot jam with an immersion blender or leave it as it is. I like having some bits of fruit in my jam, so I tend to leave it as it is.
Protect your hands and lower arms when doing blending the jam, it is very hot.
Sterilize the jars: (Most important for all recipes of Apricot Jam)
Step 1: Sterilize the jars and their lids while the jam is cooking. I needed four jars of about 400 ml/ 13.5 fl.oz and I had a bit of leftovers. It doesn’t matter what size your jars are, use what you have, just make sure you sterilize enough of them. I always sterilize 2 or 3 more than I need, just to make sure I have enough ready.
Step 2: To sterilize the jars in the oven start by preheating the oven to 130 degrees Celsius/ 275 degrees Fahrenheit
Step 3: Wash the jars and the lids very thoroughly. Place the jars on a baking tray and put them in the oven for 20 minutes. In the meantime boil the lids in a small pot full with water, drain in a colander.
Step 4: When the jam is ready, fill the jars directly and immediately place the lids on top. The jars should still be hot when you fill them with the hot jam, otherwise you run the risk of the jars shattering. And make sure you don’t touch the jars with your bare hands, they are hot!
Step 5: Use a jam funnel to fill the jars, it really makes life easier. Screw the lids on top and let cool.
Prep time: 20 min
Cook time: 1 hour 30 min
● 5 1/2 cups unpeeled, chopped, and pitted fresh apricots (2 1/4 lbs)
● 2 tablespoons fresh lemon juice (from 1 lemon)
● 1 and 1/2 cups granulated sugar
Let’s discuss the steps involved in making this amazing recipe:
Step 1: Prepare three 8-ounce Mason jars, lids, and screwbands for canning per the manufacturer’s directions.
Step 2: Place the apricots and lemon juice in a large stock pot. Add the sugar. Let the mixture sit at room temperature, stirring occasionally, until the sugar is mostly dissolved, about 1 hour.
Step 3: Bring the mixture to a boil over medium-high heat, stirring often.
Step 4: When it comes to a boil, reduce the heat to medium and simmer, stirring often and skimming any foam that rises to the surface, for 20 minutes or until the jam thickens and runs off the side of a spoon in heavy drops. Remove from the heat.
Step 5: Fill and seal the hot jars one at a time according to the manufacturer’s directions. Process the jars in the boiling water canner for 10 minutes. Store at room temperature.
Now let’s look at the fourth recipe for making apricot jam.
Here is a video to explain the process.
Prep time: 15 min
Cook time: 1 hour
● 1 pound sliced apricots, pitted
● 3 1/2 cups sugar
● 4 tablespoons freshly squeezed lemon juice
● 2 tablespoons lemon zest
Steps involved in making this amazing recipe:
Step 1: Place the apricots, sugar, lemon juice and zest in a pot, and add a couple of tablespoons of water.
Step 2: Place a plate into the freezer.
Step 3: Turn the heat to medium low, and stirring every 5 minutes or so, let the fruit cook. It will first get juicy with the fruit intact, and then the fruit will start to disintegrate. As it cooks, there will be foam on top, but just keep stirring, don’t worry about skimming it.
Step 4: After about 30 minutes, the jam will be about 2 or 3 shades darker and will be smooth and thick, with a few lumps here and there. When it coats the back of a spoon, take out the plate from the freezer and place a dollop of the jam on the plate. If it runs, cook it for five more minutes and then test it again. But if becomes solid, then the jam is done.
Step 5: Place in a sterilized half-pint jar(s).
Step 6: When it comes to room temperature, put on the lid and then place in the refrigerator. After a few hours it will be more solid and ready for eating.
Some things to Note
Apricot Jam is super easy to make and the ingredients are easily available in the market.
Patients with high sugar and high pressure may avoid this.
Total 4 recipes are given and the process of sterilization is also given.
Now it’s time for you to give it a try!
I hope you loved this recipe. Please share your feedback in the comments section.