Apricot jam

1,5kg fresh apricot – without seeds
600gr sugar
1/4 lemon

Cut seedless apricot pieces in to cubes. Put them in a pot. Add sugar on top, then wait for about an hour. After seeing sugar is melting away stir all with a spoon and turn heat on in medium-low.

 

 

Let it cook slowly. Don’t forget to stir once in a while.

 

 

 

 

 

 

 

 

 

 

When light yellow bubbles on it with a spoon remove all from top.

 

 

 

 

 

 

 

 

 

 

When those bubbles become darker color keep a plate a side. Squeeze the lemon juice in apricot jam and stir all.

 

With a spoon try to drop one blob to plate and if the drop stays hold it means your jam is ready. If the drop outstretches keep cooking.

 

 

 

 

 

 

 

 

 

 

 

 

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  1. Pingback: Apricot cake | Oya's Blog

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