- 2 1/4 pounds (1kg) fresh apricots
- 1/4 cup (60ml) water
- 3 cups (600g) sugar
- 1 teaspoon freshly squeezed lemon juice
optional: 1 teaspoon kirsch
(You can use a candy thermometer if you wish. The finished jam will be about 220ºF, 104ºC.)
- Cut the apricots in half and extract the pits. If you wish, crack a few open and put a kernel in each jam jar you plan to fill.
- Place the apricots in a stockpot or Dutch oven, and add the water.
- Cover the pot and cook, stirring frequently, until the apricots are tender and cooked through.
- Put a small plate in the freezer.
- Add the sugar to the apricots and cook, uncovered, skimming off any foam that rises to the surface.
- As the mixture thickens and reduces, stir frequently to make sure the jam isn’t burning on the bottom.
- When the jam looks thick and is looks slightly-jelled, turn off the heat and put a small amount of jam on the chilled plate.
- Put back in the freezer for a few minutes, then do the nudge test: if the jam mounds and wrinkles, it’s done. If not, continue to cook, then re-test the jam until it reaches that consistency.
Storage: I find this jam will keep up to one year if refrigerated. If you wish to can it for long-term preservation, you can refer to the USDA Canning Guidelines for techniques.
- Once done, stir in the lemon juice and kirsch, if using, and ladle the jam into clean jars.
- Cover tightly and let cool to room temperature. Once cool, refrigerate until ready to use.
Credit by: https://www.davidlebovitz.com/apricot-jam/