What's better than apricot jam? Homemade apricot jam, what else! It is probably the most classic sweet fruit spread, but it is also an ingredient in too many desserts, including doughnuts, croissants and cookies.
This recipe for apricot jam without gelatin we got out of grandma's culinary chest of ideas. And what is the secret that makes this homemade apricot jam so very good? As with any good jam, there is a secret to this apricot jam prime fruit. That is why it is important to cook the apricot jam from apricots that have ripened on the tree and not in the store and which end up in the boiling pot as quickly as possible after harvesting.
In the following, we present you a recipe for homemade apricot jam, which is just the right amount of sweet, authentic and natural taste and not too thick. It doesn't have any artificial additives, but it will at least last if fed correctly one year!
READ MORE: Recipe: elderberry jam from elderflowers
Hint. Apricot jam can be smelled with lemon peel or juice, vanilla, cinnamon, cognac, ground cloves etc., but it is necessary to be very moderate in order not to overpower the delicate taste of apricots.
Recipe for homemade apricot jam without gelatin:
Ingredients for homemade apricot jam without gelatin:
- 1 kg of fresh apricots
- 80 dag of ordinary sugar
Procedure for making homemade apricot jam without gelatin:
After washing the apricots, pit them and cut them. Place them in a large cooking pot and sprinkle sugar over them. Cover and let stand for approx. 24 hours. There are no shortcuts when it comes to good jam. After the elapsed time, cook the apricots on moderate heat until they boil. Stir constantly in between! When they boil, let them boil for another 5 minutes or a few minutes longer and skim the foam from the surface, then set the pan aside. Mix them with a stick mixer and pour into glasses that we previously heated in an oven heated to 100 degrees Celsius. Close the jars hermetically, turn the lids down, cover with a cloth and let them cool slowly. Have a good run!
