Apricot Jam with Peel

Name: Sweet Ketchup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Makes 1 serving
Cuisine: international
Ingredients: For approximately 1 l; 2 kg tomatoes; 1/2 kg bell peppers (red bell pepper); 1 apple (100 g); 200 g onion; 100 g root and leaf celery; 1 clove of garlic; pressed; 1/2 tablespoon coarse salt; 1 teaspoon pepper; freshly ground; 1/2 teaspoon thyme; 1 pinch of oregano; 1 small stick of cinnamon; 100 g sugar; 30 ml 9; degree food vinegar

Ingredients: 10 kg apricots, 5 kg sugar, juice from two lemons, vanilla to taste (optional)

Apricot jam is a delicacy that brings back memories of childhood, warm summer days, and the aroma of fresh fruits. This year, I decided to keep the apricot skins, which resulted in a darker hue but with an intense and authentic taste. If you want a lighter-colored jam, remove the skins, but you will notice that you will need to add 100 grams more sugar for every kilogram of fruit used. So, choose the apricots carefully: they should be sweet, fragrant, and well-ripened to achieve an exceptional result.

The first step is to wash the apricots well, then remove the pits. Cutting them into 4 or 6 pieces will help with the boiling process, making it easier to crush. Place the apricot slices in a large, tall pot that allows for even boiling, then sprinkle the sugar on top. I left the apricots in the fridge overnight, but it is recommended to boil them immediately after cleaning, especially if they are very ripe, to avoid fermentation.

An important aspect to remember is that you should not add water, as the apricots will release enough water during boiling. Put the pot on the stove and stir constantly with a wooden spoon. This step is essential, as the slices will break down and form a homogeneous paste. When the apricots are half crushed, add the lemon juice and, if desired, a splash of vanilla for a more complex flavor.

Boil the mixture until all the apricot slices are completely crushed and the jam becomes thick. It is crucial not to leave the stove, as the jam tends to stick to the bottom of the pot and can burn quickly. This process requires patience and attention, but it is well worth it. Towards the end, when the liquid evaporates, you will notice how the mixture begins to splatter, but the final aroma and texture will make all the effort worthwhile.

When the jam is ready, let it cool slightly before putting it into jars. A delicious combination with a slice of fresh bread and butter will bring smiles to the faces of your loved ones. This apricot jam is not just a dessert but a sweet memory from childhood that will delight both the young and the old. So, get ready to enjoy this homemade delight and don’t forget to share your goodness! Enjoy your meal!

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