Apricot Jam

Apricot Jam
Apricot Jam

I would like to step one more time through my grandma’s kitchen to smell the aroma of jam simmering the fresh ripe juicy apricots picked from her garden. She used to give her best, put on a clean apron and sit on the porch for preparing the jam. I used to listen to the stories that grandma often used to share and tell; I have so many jam memories with her. So today, standing on 25 years I am sharing her special jam recipe and dedicating her.

I used to listen to the stories that grandma often used to share and tell; I have so many jam memories with her. So today, standing on 25 years I am sharing her special jam recipe and dedicating her.

Apricot Jam
Prep Time
35 mins
Cook Time
25 mins
Total Time
1 hr
 

I would like to step one more time through my grandma’s kitchen to smell the aroma of jam simmering the fresh ripe juicy apricots picked from her garden. She used to give her best, put on a clean apron and sit on the porch for preparing the jam. I used to listen to the stories that grandma often used to share and tell; I have so many jam memories with her. So today, standing on 25 years I am sharing her special jam recipe and dedicating her.

Course: Canned Foods
Cuisine: Austrian
Calories: 100 kcal
Ingredients
  • 2.2 lb (1 kg) Apricots
  • ¼ cup Water
  • 3 cups Sugar
  • 1 teaspoon Freshly squeezed lemon juice
  • 1 teaspoon Kirsch optional
Instructions
  1. Cut the apricots into halves and extract the pits.

  2. NOTE

    If you want you can also open few crack and put a kernel in each jam jar.

  3. Place the apricots in a stock pot or a Dutch oven and add the water.

  4. Cover the lid and stir it frequently until the apricots are tender and cooked through.

  5. Now put a small plate in the freezer.

  6. Then add the sugar to the apricots and cook uncovered.

  7. Skim off any foam that rises to the surfaces.

  8. NOTE

    As the mixture thickens and reduces, stir frequently to make sure that the jam isn’t burning at the bottom.

  9. When the jam looks thick and slightly jelled, turn off the heat and put a small amount of the jam on the chilled plate.

  10. Put it back in the freezer for a few minutes.

LET’S DO THE NUDGE TEST
  1. If a jam mounds and wrinkles then it is done. If it is not done, then continue to cook again until reaches thick.

  2. Once done, stir in the lemon juice and kirsch, if using.

  3. Ladle the jam into the clean jar, cover tightly and let cool to room temperature.

  4. Once cooled refrigerate until ready to use.

  5. NOTE

    I found this jam will keep unto 1 year if refrigerated.

SERVE
  1. Once the jam is ready and thick, you are ready to serve.

OUR DINE TABLE
  1. This jam is very flavorful than the store bought as it is prepared with care and love. I feel the touches of my grandma. I like to use the apricot jam at breakfast bread topping or Cupcakes. This sweet treat looks more appetizing and glossy.

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Nutrition Details

CategoryAmount
Calorie 100
Fat 0.1 g
Carbohydrate 25 g
Protein 4 g
Sugar 30 g
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Article Categories:
Canned Food

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