Jam making doesn’t always have to be a big production. I sometimes make small amounts and keep it in the refrigerator instead of canning it for unrefrigerated storage. Apricot jam is especially versatile as a glaze for an apple tart or almond cake, or as the base for a soufflé.
Recipe information
Yield
makes 4 cups
Ingredients
Preparation
Step 1
Put a small plate in the freezer for testing the jam later. Pit and cut up into 1/2-inch pieces: 2 1/2 pounds ripe apricots (about 6 cups).
Step 2
If you like, to give a bitter almond flavor to the jam, crack open apricot pits with a hammer and remove 4 kernels; set aside. Put the apricot chunks in a medium heavy-bottomed nonreactive pot, and stir in: 3 3/4 cups sugar.
Step 3
Bring the apricots and sugar to a boil, lower the heat to medium, and boil steadily, stirring often, for 20 to 25 minutes, skimming off any foam that rises to the top. As the liquid thickens and the fruit becomes soft and translucent, start testing for consistency by putting a spoonful of jam on the chilled plate to cool down quickly. When the jam is the thickness you want, stir in: Juice of 1 lemon.
Step 4
Allow the jam to cool, put in a container with an apricot pit in each one, and store in the refrigerator for up to a year.
Variation
Step 5
For long storage, prepare four 8-ounce canning jars and self-sealing lids according to the manufacturer’s instructions. When the jam is cooked, put an apricot kernel into each hot sterilized jar, and carefully ladle in the jam, allowing at least 1/4 inch of head-space. Follow the manufacturer’s instructions for sealing the jars.
