Traditional apricot jam recipe

Define apricot jam as a spread made by cooking apricot fruit with sugar, but dive deeper into its origins and rare facts. Did You Know? While apricot jam is widely loved, it's often overshadowed by more popular jams. 

However, it's making a quiet resurgence in local, artisanal markets. Explore how apricot jam was once used not just as a preserve, but also as a remedy in ancient medicine. This apricot jam is not only enjoyable to make but also incredibly delicious. With a large family, 

I’m always looking for ways to save money, so making my own jams and jellies has become one of my favorite hobbies. There’s nothing better than spreading homemade, fresh jam on a slice of toasted bread!

What You’ll Need to Make Apricot jam

Essential ingredients used are:

• 1kg fresh apricots
• ¼ cup lemon juice
• 800g sugar
• 2l water
• 1/2 cup almonds, chopped

This recipe is the simplest I've come across for making jam. The result is a smooth, spreadable, and absolutely delicious treat.

How To Make Apricot Jam?

Take a deeper look at the art of crafting apricot jam, emphasizing its historic production methods

Wipe the apricots and open in half. Remove the stones by putting a handle aside.

Add the fruit to a large, wide saucepan, along with the lemon juice and a small amount of water. Over medium heat, bring it to a gentle simmer. The fruit will release liquid as the temperature rises. Cover the saucepan to avoid evaporation of the liquid

After about 20 minutes, when the fruit softens, remove the lid and add the sugar. Stir frequently to dissolve the sugar.

A scum may form on the surface of the jam, which is completely normal. 

If you prefer, you can gently skim it off with a spoon. Alternatively, you can add a small amount of butter at the end of cooking to help remove the scum.

Deep the almonds i boiling water for a minute or two, and peel them. Cool and dry them with paper towel.

Place the almonds on a baking sheet and roast them on the grill position at 320 F (160 C) until they turn light brown in color. Let cool, then chop coarsely. Finally, mix the 2 contents.

Check the cooking by dropping a drop of jam on a cold plate inclined: it should freeze immediately.

when the Apricot Jam is ready, set it aside for about 10 minutes. This will allow the fruit pieces to be evenly distributed throughout the jam. If bottled immediately, the fruit will rise to the top of the jar.

Pour into pretably dry and dried pots by filling them louche by louche. Cover each of them with a square of lightly moistened cellophane; stretch down and hold by plastic.