Apricot Jam Recipe
Homemade apricot jam made with apricots, sugar, and lemon juice—no pectin. Smooth, glossy, and delicious as a spread or dessert topping.
Ingredients
- ½ kg fresh apricots cut in half and pitted
- 1 cup sugar (or to taste)
- 1 tbsp lemon juice freshly squeezed
- 7-8 almonds chopped
Instructions
- Begin by washing the apricots thoroughly. We will use apricots with their skin.
- Cut them in half and remove the pits.
- Now put the apricots into a large pot or a wok. Cook the apricots on medium-low flame. Stir for 2 to 3 minutes while pressing and chopping the apricots into small pieces with the spoon.
- Next, add sugar. Stir well to combine. Simmer the mixture on medium-low flame for 12 to 13 minutes. Stirring occasionally until the sugar dissolves and the apricots have released their juices.
- Now add freshly squeezed lemon juice. Stir it to combine and continue simmering for 8 to 10 minutes more, stirring occasionally. Be sure to keep an eye on the pot to prevent the mixture from burning.
- Next, add chopped almonds. Almonds give a nutty flavor and crunchy texture to the jam but if you don’t like you can skip it.Add almonds two minutes before reaching the desired consistency. Cook the jam for 2 minutes after adding the almonds.
- After about 25-30 minutes, the mixture should have thickened and reached the desired consistency, and it coats the back of a spoon. To test if it's ready, you can use the "wrinkle test."
- Turn off the flame and remove the pot from the heat and let it cool for a few minutes. Skim any foam off the top of the mixture, then transfer it to sterilized jars.
- Be sure to leave a little bit of space at the top of each jar. Seal the jars tightly and let them cool to room temperature. Once cooled, store the jars in the refrigerator for up to several months.
- Enjoy your homemade jam on your favorite bread or as a topping for ice cream or yogurt. You can also enjoy your jam on toast, scones, or as a sweet glaze for meats. Give this recipe a try and let us know what you think!
