Learn to make apricot jam at house – This home made apricot jam recipe requires simply 3 easy substances and no pectin!
This super straightforward apricot jam recipe requires simply 3 substances and it is completely scrumptious!
I like making home made jams and preserves – It is tremendous satisfying, quite simple to make, and it is a lot more healthy than shop-bought jams.
You get to select the very best quality fruit, secondly, there is no want so as to add synthetic preservatives, so you understand precisely what goes in!
All the time comply with seasonality when making fruit jam, so that you get to decide on the fruit at its finest.
It is at the moment apricot season, so at present I am sharing my go-to apricot jam recipe.
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Apricot jam is completely scrumptious served with slices of toasted bread, scones, English muffins, or pancakes, for snacks and breakfast.
However it additionally makes a superb filling for tarts, pastries, croissants, butter cookies, and so many different desserts!
Comply with my step-by-step recipe and my jam-making ideas, and I promise you may make the very best apricot jam ever!
APRICOT JAM INGREDIENTS
For this home made apricot jam recipe, you may want 3 substances and no pectin!
- Apricot: use recent, agency, not too ripe apricots. Much less ripe apricots are greater in pure pectin and can present a thicker jam.
- Sugar: common coarse-grain granulated sugar is the only option for making jam, preserving sugar and unprocessed cane sugar would work nicely too. Keep away from “jam sugar” (additionally referred to as “gelling sugar”) as a result of it has pectin added in.
- Lemon: when making jam with low-pectin fruit, akin to apricots, you all the time want so as to add an acid or pectin. Freshly-squeezed lemon juice is excessive in pure pectin and can work as a thickener to assist set the jam.
HOW TO MAKE APRICOT JAM
Making home made apricot jam is simpler than you suppose.
Comply with this step-by-step recipe and you will have jars of scrumptious apricot jam to take pleasure in all yr spherical!
STEP 1 – Put together the apricots.
Wash and pat dry the apricots. Take away the apricot pits, then weigh them, chop them roughly and place them in a big bowl.
STEP 2- Marinate the apricots with sugar and lemon.
Add the juice of 1 lemon and two thick slices of peel to the bowl. Stir within the sugar, cowl with cling movie and refrigerate for two hours or as much as 12 hours.
STEP 3- Cook dinner the apricots.
Switch the apricot combination to a deep, heavy-bottomed dutch oven or stockpot, and cook dinner over low warmth for about 45 minutes.
STEP 4 – Test if the jam is prepared.
As soon as the jam has reached a foamy rolling boil, begin checking if it is prepared with a kitchen thermometer or utilizing the “wrinkle check”.
The jam is prepared when it units when spooned onto a plate that’s been chilled within the freezer.
Take away the pan from the warmth, and discard the lemon peels.
Enable the jam to chill, then you may depart it chunky, or mix it for a couple of seconds till it reaches your required consistency.
Pour into ready jars and fill leaving about ¼ inch of headspace.
HOW TO STORE APRICOT JAM
As soon as prepared, until you sterilize the jars, your home made jam will maintain nicely within the fridge for about 2 weeks.
To retailer within the fridge for an extended interval, you must sterilize the jars earlier than utilizing them. It will stop any micro organism and mould from forming.
Merely wash the jars and their lids in scorching soapy water, and switch them to a clear baking tray.
Put them in a preheated oven to 150°C/300°F for 10-Quarter-hour, then pour instantly the jam and seal the jars.
Enable them to chill then retailer them within the fridge, they need to maintain nicely for a number of weeks.
To protect the jam for months, and keep away from any micro organism and mould, I counsel studying this great guide on how to can jam safely.
TIPS FOR MAKING APRICOT JAM
- You will want 500g (17oz) of pitted apricots – about 1 kg (2.2 kilos) of unpitted apricots.
- You may marinate the apricots for two hours as much as in a single day. An extended marinating time will improve the discharge of pectin from the lemon.
- A large pan – large enough in order that the fruit comes not more than midway up the aspect – is best, because the jam will attain the setting level extra shortly.
- Use a picket spoon to stir your jam because it cooks, keep away from steel utensils.
- The best option to check your jam is by utilizing a kitchen thermometer, the setting level for jam is 220°F / 105°C.
- You must begin checking the temperature when the jam has reached a rolling, foamy boil.
- If you do not have a kitchen thermometer, strive the “wrinkle check.” About 10 minutes earlier than cooking the jam, place a heat-proof plate within the freezer. When it is time to check your jam, spoon somewhat onto the chilly plate. If the floor of the jam wrinkles whenever you nudge it together with your finger, the jam is prepared.
RECIPE FAQs
You needn’t peel the apricots for making jam.
If you’d like a brilliant silky jam, you may peel the apricots or take away the peels with a fork while the jam is boiling.
The secret to the very best apricot jam with out pectin is the addition of lemon peels and juice, each wealthy in pectin.
The lemon juice provides simply the correct quantity of acidity to stability out the sweetness of the apricots, and the zest supplies loads of pectin to set the jam.
DID YOU TRY THIS RECIPE?
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📖 RECIPE
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Learn to make apricot jam at house – This home made apricot jam recipe requires simply 3 easy substances and no pectin!
Serving: 24 ( 2 medium jars)
Energy: 93kcal
Components
- 1 kg apricots, or 500g (17oz) pitted
- 450 g sugar
- 1 lemon, ideally natural
Directions
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Add the juice of 1 lemon and two thick lemon peel slices to the bowl. Stir within the sugar, cowl with cling movie and refrigerate for two hours or up till 12 hours.
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Switch the apricot combination right into a deep, heavy-bottomed dutch oven or stockpot, and cook dinner over low warmth for about 45 minutes, stirring continuously.
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As soon as the jam has reached a foamy rolling boil, begin checking if it is prepared with a kitchen thermometer or utilizing the “wrinkle check”. The jam is prepared when it reaches 220°F / 105°C or whenever you spoon somewhat jam on a calming plate and it begins to wrinkle after one minute. If it nonetheless liquidy, proceed to boil the jam for five minutes then retest till it is achieved.
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Use a spoon to skim any scum that has risen to the floor and discard it. Take away the pan from the warmth, and discard the lemon peels.
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Enable the jam to chill, then you may depart it chunky, or mix it for a couple of seconds till it reaches your required consistency.
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Pour the jam into small jars or containers. Seal and let them cool to room temperature, then store the jam in the refrigerator for up to two weeks.
Notes
- You’ll need 500g (17oz) of pitted apricots – about 1 kg (2.2 pounds) of unpitted apricots.
- You can marinate the apricots for 2 hours up to overnight. A longer marinating time will increase the release of pectin from the lemon.
- A wide pan – big enough so that the fruit comes no more than halfway up the side – is better, as the jam will reach the setting point more quickly.
- Use a wooden spoon to stir your jam as it cooks, avoid metal utensils.
- The easiest way to test your jam is by using a kitchen thermometer, the setting point for jam is 220°F / 105°C.
- You should start checking the temperature when the jam has reached a rolling, foamy boil.
- If you don’t have a kitchen thermometer, try the “wrinkle test.” About 10 minutes before cooking the jam, place a heat-proof plate in the freezer. When it’s time to test your jam, spoon a little onto the cold plate. If the surface of the jam wrinkles when you nudge it with your finger, the jam is ready.
Nutrition
Serving: 25g | Calories: 93kcal | Carbohydrates: 24g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 115mg | Fiber: 1g | Sugar: 23g | Vitamin A: 803IU | Vitamin C: 7mg | Calcium: 7mg | Iron: 0.2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
