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Winemaking
Summer is the best time to stock up on homemade preserves. Ripe apricots boast a sweet flavor, delicate aroma, and juicy flesh. This is the moment to capture their taste in jars so you can enjoy it all year long. Homemade apricot jam is fantastic on fresh bread, pancakes, and waffles, or as a topping for cakes and desserts. It’s simple to make and doesn’t require many ingredients. The right pectin helps you achieve the perfect set and shortens the cooking time, so the fruit keeps more of its natural taste and color.
Recipe for Homemade Apricot Jam
Preparation:
- Wash the apricots, remove the pits, and cut the fruit into smaller pieces.
- Transfer the fruit to a pot and slowly bring it to a boil.
- Mix 0.4 kg sugar* with the contents of one packet of jam pectin, then pour this mixture into the hot fruit. Stir continuously and bring to a boil.
- You can skim off the foam, or reduce it by adding half a teaspoon of vegetable oil.
- Ladle the hot jam into clean jars rinsed with hot water, set them upside down, or process for 25 minutes.
* If you like sweeter jams, add more sugar. You can also make the jam with no added sugar, or sweeten it with xylitol or erythritol.
You’ll see the final gel after about 24 hours. To check the consistency while cooking, do a “cold plate test”: spoon about 1 teaspoon of jam onto a well-chilled plate (kept in the freezer for about 10–15 minutes), let it cool, or pop it in the fridge for 2 minutes.
