Whole Apricot Jam

To prepare a delicious apricot jam, we start by choosing the ripest and most aromatic apricots we can find. This will make the jam tastier and richer in flavors. We wash the apricots well in cold water, ensuring that we remove any impurities. After washing, we move on to pitting them: carefully, we cut each apricot in half and remove the pits. It is important to handle the apricots gently, so as not to spoil their juicy texture.

Once we have finished preparing the apricots, we place them in a deep pot over low heat. At this stage, it is essential to stir constantly, so that the apricots do not stick to the bottom of the pot. As the heat starts to take effect, the apricots will begin to release their juice, and their volume will significantly reduce. It is important to let the apricots boil down until the amount of fruit decreases by at least two fingers. This process will concentrate the flavors and prepare the perfect base for our jam.

After achieving the desired consistency, it is time to add the sugar. Between the three kilograms of sugar needed, it is good to use a proportion of 300 grams of sugar for each kilogram of fruit. We mix well, so that the sugar dissolves completely and integrates into the apricot mixture. We let the jam boil for about five more minutes, as this will help form an ideal texture and a well-bound jam.

Once the sugar has dissolved, it is time to add the preservative. Whether we opt for salicylic or another type of preservative powder, it is important to respect the correct proportions: one tablespoon of preservative for every five kilograms of fruit. We mix again carefully, to ensure that the preservative is evenly distributed throughout the composition.

Once everything is well homogenized, we prepare to transfer the jam into sterilized jars. We fill each jar carefully, leaving a little space at the top for expansion. After filling all the jars, we will seal them well and turn them upside down to help create a seal that will keep the jam fresh for a longer time. We leave the jars in this position until they cool completely, then we place them in the pantry on a dark and cool shelf.

This apricot jam will be a perfect delicacy for summer mornings, on toast or as a filling for cakes. Enjoy!

 Ingredients: 11 kg ripe apricots 3 kg sugar 2 tablespoons salicylic acid (or preservative powder)

 Tags:  sugar fruits sweetness gluten-free recipes lactose-free recipes vegetarian recipes fat-free recipes