Apricot jam: the recipe for a delicious preserve without pectin

Apricots

1 kg

Lemon

1/2

Sugar

250 gr

Apricot jam is a delicious and genuine preserve , a great classic to prepare in summer with the sweetest and juiciest fresh apricots. Once stored in the suitably sterilized glass jars, the marmalade is ready to be enjoyed throughout the year, spread on rusks or fresh bread for genuine breakfasts and snacks . It can be used to fill a homemade tart , shortcrust pastry biscuits , crêpes or even the famous sacher torte .

Quick and easy, it is prepared in a few simple steps . The apricots are left to macerate with sugar and lemon, then cooked over low heat, stirring occasionally. To check the right consistency, do the saucer test : drop a drop and, if it stays compact, the jam is ready to be put into jars. In our recipe, the lemon juice , in addition to acting as a thickener in place of the pectin, will be essential for eliminating any acidity and maintaining a nice bright colour.

For an impeccable result, take advantage of the summer season to stock up on apricots: buy fruits that are ripe at the right point, very firm, free of bruises and preferably organic (or from your trusted greengrocer); if you like, you can add the spices you prefer: cinnamon, vanilla or grated fresh ginger, for a pleasantly pungent touch.

Find out how to make apricot jam by following the procedure and advice step by step.

How to make apricot jam

Step 1

Wash the apricots under cold running water and drain well1.

Step 2

Blot with kitchen paper towels2.

Step 3

With a knife, carve the apricots in the center3.

Step 4

Open gently in the middle4.

Step 5

Remove the core in the center5.

Step 6

Cut them into slices6.

Step 7

Transfer the apricots to a bowl7.

Step 8

Pour sugar8.

Step 9

Squeeze the lemon through a sieve9.

Step 10

Mix all the ingredients well10.

Step 11

Cover with cling film11and let it rest in the refrigerator for at least 4 hours.

Step 12

After the resting time, pour the apricots into a pot12and cook over low heat for about 30 minutes, stirring frequently.

Step 13

You will have to obtain a creamy and thick jam13. Take a little with a teaspoon and drop a drop on a plate: if it stays compact, the jam is ready; if it slips away, continue cooking for a few more minutes.

Step 14

Transfer the hot jam into sterilized jars, close, turn upside down and leave to cool completely (the heat will help the formation of the vacuum). Leave to rest for 2-3 weeks and then enjoy as desired14.

storage

The apricot jam can be kept in sterilized glass jars for about 3 months , in a cool, dry place away from heat sources. Once opened, keep it in the refrigerator for up to 3-4 days.