Apricot Jam
This quick and simple small batch apricot jam preserves the vibrant flavor and natural sweetness of fresh apricots, perfect for spreading on toast or using as a filling for pastries.
Ingredients
For the Jam
- 700 grams ripe apricots Remove the pips and cut in half.
- 1 cup sugar You can substitute some with honey or agave syrup.
- 2 Tbsp lemon juice or orange liqueur Liqueurs like Grand Marnier or Cointreau can be used.
Instructions
Cooking the Jam
- Put all the ingredients into a wide, shallow pan.
- Turn the heat to high and once the mixture starts to bubble, set a timer for 8 minutes.
- Cook the jam, stirring almost constantly until it reaches 105 °C, or use the cold plate test to check for setting.
- If preserving, prepare your storage jar and boil it, then fill with hot jam, leaving a 2 cm gap, seal, and submerge in boiling water for 10 minutes.
- Remove from water, drain, and allow to cool.
Notes
Store sealed jars in a cool, dark place. Once opened, refrigerate and consume within a few weeks for best quality. Gently reheat if needed.