Soft, spreadable and delicious, this summer fragrant jam will make each breakfast the best ever!
Serves: – Preparation time: 15′ Cooks in: 60′ Ready in: 1:15′
2 kgr apricots, pitted, quartered
1½ kgr sugar
1 glass of water
Crack a few apricot pits open and put a kernel in each jam jar you plan to fill.
Place fruit in a large pan with heavy bottom and add water. Cook stirring frequently, until apricots are tender and cooked through.
Add sugar in the pan and cook, uncovered, skimming off any foam. As the mixture thickens and reduces, stir frequently to make sure jam isn’t burning on the bottom. Stir in lemon juice.
Spoon a little jam onto a cold saucer. Leave for 30 seconds, then push with your finger. If it doesn’t flood to fill the gap the jam is ready. If not, turn the heat back on and boil for a couple of minutes, then do the wrinkle test again. Repeat if necessary until it reaches that consistency (with a candy thermometer the finished jam will be about 220ºF, 104ºC).
Ladle jam into warm, sterilized jars, filling to just below the rim. Place a wax disc on top of the jam if you want to prevent mildew forming. Cover with lid and store in a cool, dry place. Keep in the refrigerator after opening.
Photo: Sotiris Papanikolaou – Food styling: Ioanna Stamoulou