Simple apricot jam with seasonal fresh apricots and sugar, small batch recipe that'll keep in refrigerator for several months.
Servings 1 jar
- 1 pound fresh apricots rinsed, cut in half, pits discarded
- ⅛ cup purified water
- ¾ cup sugar
Place pitted apricot halves and water in medium heavy bottomed sauce pan. Cover and simmer until tender, stirring frequently and breaking up with spoon, careful not to burn.
Run mixture through a food mill to remove skins, using middle-sized disc, be sure to scrape purée off bottom of disc. You should have 1 cup or more of purée. Return to pot.
Add sugar and bring to a boil, stirring frequently and being careful not to burn. As foam appears, skim with spoon. Boil until it looks like jam consistency. Take off heat and do the freezer test. If it's too runny, put back on heat and continue cooking until desired consistency.
Pour jam in jar, cap and let cool. Refrigerate and enjoy!
- Do not cut back on the sugar or it probably won't set properly. Rule of thumb, use ¾ cup sugar for every cup of fruit purée.
- You can double the recipe for more jam, just follow the above sugar to fruit purée rule of thumb.
- If desired, add a teaspoon of fresh lemon juice at the end to help balance the flavors, totally optional.
- Makes about 8 - 10 ounces of jam.