Apricot Jam
Ingredients
- 500 grams Apricots (peeled)
- 300 grams Sugar
- 1 tablespoon Lemon Juice (half of a lemon)
- 1 teaspoon Ginger Powder (optional)
For a medium sized jar
Instructions
Wash and strain the apricots. Then remove the pits.
In a deep pot, add the apricots and sugar.
Cook your fruit in an uncovered pot on low heat, about 7 degrees in the beginning and lower to 5 after 4-5 minutes.
Stir every ow and then with a wooden spoon so as your apricots don't stick.
Approximately 10 minutes later we pour the lemon juice and add the ginger.
Keep stirring for another 20 minutes, until your apricots soften and start loosing their shape
Once there are no liquids left and the mixture has started to become denser, turn off the heat and let it cool for about half an hour, before transferring it in a vase.
Notes
- For a better result, choose to slow cook your jam. If you are in a hurry, it will burn and the apricots won't be soft enough.
- If you want to, let some apricot chunks in your jam or mash it with your mixer or blender.
- If you notice that as it boils, your jam is really dense and your apricots not soft enough, add just a bit of hot water (2-3 spoons). Let it boil for a bit more and check again later.
- Follow the same tactic in case your making peach marmalade.
- Serve it on top of freshly baked bread or yoghurt or accompanying deserts
- Use it instead of honey when making health bars.
A perfect recipe idea for a summer breakfast and your Lent menu, since these are products that thrive during that season.
Christina
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