Apricot jam is a grandmother's recipe capable of arousing tender childhood memories. Of healthy summer snacks – like those of the past, to be clear – between one game and another with neighborhood friends. Today, homemade apricot jam punctuates our breakfasts or embellishes the filling of shortcrust pastry tarts. If one thing is certain, it's that this is the perfect time of year to prepare it. Jars in hand - suitably sterilized - ready to welcome a dense and fragrant apricot jam . How to prepare it? Here are the ingredients and process.
Grandma's recipe for making apricot jam
Let's start with the ingredients , few but essential we could say and, as you can see, without pectin , which is not necessary.
Ingredients
- 1 kg of ripe apricots
- 650 g of sugar
- 2 tablespoons of lemon juice
Preparation
- Wash the apricots and remove the stone. If you prefer, but it's not necessary, peel them.
- Slice them into small pieces, transfer them to a medium-sized saucepan and add the sugar and lemon juice.
- Turn on the heat keeping it medium-low and, from the moment the mixture starts to boil, count around 45 minutes of cooking, stirring frequently to check its consistency.
- Once cooked, pour the still hot jam into clean glass jars and screw the cap tightly.
- Turn them upside down and let them cool completely. Leave the jam to rest for 12-24 hours before enjoying it.
If you are in a hurry and don't want to mix, however, you can always buy it ready-made. On Sicilyaddict you will find not only the organic apricot jam of the Scyavuru company, but also a selection of jams for all tastes.
Apricot jam with brown sugar
This is an equally noteworthy variant. Make it by replacing the brown sugar with the white one. Keep in mind, however, that the former has a slightly lower sweetening power than the latter.
Thermomix apricot jam
Making apricot jam with the Thermomix is child's play. Put the apricots in the mixing bowl together with the sugar and lemon juice and cook for 40 minutes at 100°, speed 2. Thicken by cooking for 10 minutes at Varoma temperature on speed 2. Remove from the mixing bowl and pour into the jars.
How to flavor apricot jam
Making a flavored apricot jam gives us the opportunity to experiment in the kitchen. What to choose? The options are endless: the apricot flavor goes well with vanilla and almonds, nutmeg, cinnamon, cardamom and more mint, brandy and Cointreau.
How much sugar does it take to make jam?
This is the question that many are asking. The guidelines of the Ministry of Health are clear: in jams a 1:1 ratio should be respected, i.e. one kilo of sugar for every kilo of fruit. In reality, however, it depends on the tastes. Typically no less than half of the total fruit weight.
How to remove the acidity from apricot jam?
It is essential for the correct conservation of the jam . However, to remove the acidity, use only well-ripe apricots, which are naturally sweet. Obviously opt for fruit that tastes good right from the start.
