Homemade Jam Recipe | Apricot Jam

Apricot Jam

1.6 kg fresh apricots
100ml (little less than 1/2 cup) water
5 cups (1125 g) white sugar
1.5 teaspoon freshly squeezed lemon juice

  1. Cut the apricots in half and take out the pits. Take 3-4 pits, wrap them in a paper towel and crack them open with a hammer on a surface you won’t mind damaging (like concrete). Discard the brown shell and save the white bits in a spice bag (or teabag) which you will cook with the apricot later.
  2. Add the apricots and water to a stock pot and turn the heat to medium-high. Stir occasional to prevent burning the bottom. Once the apricots reach a roiling boil, turn the heat down to a simmer and stir in the sugar, lemon juice and the teabag containing the white bits from the apricot pit.
  3. Put a small plate in the freezer.
  4. etc
  5. etc

For Full Instruction: frances.menu

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