apricot jam recipe

This small batch low sugar apricot jam is made from scratch and is pectin free! Use it as apricot glaze on cakes or simply spread on toast.

Small Batch Low Sugar Apricot Jam

Apricots ((1 kilogram))

Sugar ((200 grams))

Lemon Juice (, freshly squeezed (60 ml))

Water ((125 ml))

Wash, half and pit the apricots. Throw them in a pot with wide bottom. Add water and simmer for 10 minutes, stirring almost constantly.

After 10 minutes the apricots will turn into a mash. This is the time to add sugar and lemon juice. Stir and simmer on low heat for 40 minutes or until it thickens and the apricots are completely mushy. This way there is no need to run the mixture through a sieve at all.

To see if the jam has thickened pour some of it onto a small plate that has been previously in the freezer. Let it cool down a bit. Now make a line through the jam with your finger. If the jam fills the space (the drawn line) it’s not quite thick yet so continue simmering. If it doesn’t, you can start filling your jars.

Pour or spoon the jam into jars leaving about 0.4 inch (1 cm) free from the top. Seal with lids, turn up-side down and let them cool completely.

To check if the lids are properly sealed simply tap/push down each lid. If it doesn’t pop up or down, it’s sealed. If the lid does pop up or down it’s not air-tight. Place those in the fridge and eat within a week. The rest of them should last for several months.

This delightfully simple recipe highlights and preserves all the pleasant characteristics of apricots without overwhelming with sugar.

David Lebovitz's Small-Batch Apricot Jam (Low Sugar)

lbs fresh apricots, (pits removed and cut in quarters)

water

sugar

tsp freshly-squeezed lemon juice

tsp kirsch or amaretto liqueur

Wash the apricots, cut them in half, and remove the pits. Cut apricots into quarters if you like smaller pieces of preserved fruit. If desired, crack open the pits with a nut cracker or hammer and place one kernel in each jam jar.

Place a small plate in the freezer.

Place water and apricots in the heavy-bottomed dutch oven and cover. Cook over medium heat until apricots are cooked through, 5-7 minutes.

Once apricots are cooked through, remove the lid and add the sugar, stirring until combined. Bring to a boil then reduce heat to medium low and simmer until the mixture has significantly reduced, 30-45 minutes. Stir frequently to prevent the mixture from sticking to the bottom of the pot. The jam should look fairly thick and jelly-like.

Retrieve the plate from the freezer and dollop a small portion of jam on it. Return the plate to the freezer and wait for 1-2 minutes. Remove the plate from the freezer again and drag your finger through the chilled jam. If it piles up and wrinkles as your finger moves through it, the jam is ready for canning. If it&#39;s not quite ready, continue to cook over medium-low heat, testing for doneness in the same fashion.

When the jam is reduced, remove from heat and stir in the lemon juice and kirsch. Ladle into sterilized jars. Screw lids on loosely and completely submerge jars in boiling water for 10 minutes, working in batches if necessary. Remove jars from boiling water and allow to cool to room temperature. You should hear a pinging sound as the jars seal. Alternatively, allow cooked jam to cool to room temperature and place in fridge or freezer. Jam placed in the freezer will keep up to 1 year. Jam placed in the freezer keeps up to 4 weeks.

Enjoy jam with toast, plain croissants, oats or porridge, yogurt, or ice cream.

Spread over hot buttered toast or scones, or added to a cheese board, this is one jam you’ll want in abundant supply.

Apricot jam recipe

apricots

lemon

unsalted butter

Step 1

Stone apricots, reserve half the stones. Using nutcrackers or a hammer, crack open the reserved apricot stones.

Step 2

Remove the kernels and blanch them in boiling water for 1 minute, then drain and slip off the skins.

Step 3

Place apricot halves and kernels, strained lemon juice and 1 cup of water in a large stainless-steel or enamel preserving pan and bring slowly to the boil, stirring occasionally.

Step 4

Reduce the heat and simmer for 15 minutes, or until the fruit is soft and the water has been reduced in volume.

Step 5

Remove pan from heat, add warmed sugar and stir until it has dissolved completely.

Step 6

Return pan to heat, add the butter and stir until melted.

Step 7

Bring the jam to a full rolling boil and boil rapidly for 15 minutes, then test for a set.

Step 8

If setting point has not been reached, boil for 5 minutes more, then test again.

Step 9

Pour into clean, warm jars and cover immediately with waxed paper discs and cellophane covers.

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David Lebovitz's Small-Batch Aprico...

Apricot jam recipe

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