Homemade Apricot Jam

Ingredients (Makes about 4 small jars / 950 g jam)

• 1 kg fresh apricots, pitted and halved

• 800 g granulated sugar

• 1 tbsp lemon juice

• Optional: ½ tsp vanilla extract or 1 tsp almond extract for flavor

Equipment

• Large heavy-bottomed saucepan or jam pan

• Wooden spoon or heatproof spatula

• Ladle

• Sterilized jars with lids (e.g., 4 x 250 ml)

• Potato masher or food processor (optional for smoother jam)

• Candy or jam thermometer (optional, helps test set point)

• Bowl of cold water (for testing jam set)

Preparation

1. Prep the fruit: Wash, pit, and halve the apricots.

2. Mash (optional): Lightly mash apricots with a potato masher if you want a smoother texture.

Prep time: ~15–20 minutes

Cooking

1. Place apricots, sugar, and lemon juice in a large saucepan. Let sit for 15–30 minutes to macerate (the sugar draws out the juices).

2. Bring the mixture to a boil over medium heat, stirring frequently to prevent sticking.

3. Reduce heat and simmer for 20–30 minutes, stirring occasionally, until the jam thickens.

   • Set test: Drop a spoonful of jam into a bowl of cold water. If it wrinkles when pushed with your finger, it’s ready.

4. Remove from heat and stir in vanilla or almond extract if using.

5. Skim any foam from the surface.

6. Pour hot jam into sterilized jars, leaving 0.5–1 cm headspace. Seal immediately.

7. Let jars cool completely at room temperature. Refrigerate after opening.

Cooking time: ~35–45 minutes

Storage

• Unopened: Up to 1 year in a cool, dark place

• Opened: Refrigerate, use within 4 weeks

Nutritional Information (per 2 tbsp / 30 g serving)

• Calories: ~80 kcal

• Carbohydrates: 21 g (of which sugars: 20 g)

• Protein: 0.2 g

• Fat: 0 g

• Fiber: 0.5 g

• Sodium: 0 mg

Note: Nutritional values can vary slightly depending on apricot variety and sugar content.