Natural simple to make apricot jam recipe without preservatives or food colorings. A grateful condiment that only needs some love and care.
Cuisine Sugar free recipe
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
6.6lb/ 3kg Ripe apricots
Sweetener of choiceoptional
High sugar content fruits like bananafigs, dates (diced smal(optional)
Rinse apricots in cold water.
Drop them into boiling hot water and leave them there for about a minute.
Take them out and submerge them into cold water to allow easier handling.
Peel and pit them. If the peel doesn't come off easily, put the apricot back into the hot water for a bit more time.
Put peeled, stoned, halved apricots into a big saucepan.
Bring it to boil on medium heat while stirring continuously. A bit of water or fruit juice can be added now that will facilitate reaching the boiling point without the fear of burning the apricots down.
Taste the soon to be jam then add optional sweetener or high sugar content fruit if desired.
Whilst the jam is cooking, use the time to sterilize jars and lids. In theory sterilization of the jars for jam isn't a must. A proper meticulous wash would suffice most of the time but if we want to stay on the safe side of things, give a go for the hot tub. After washing and rinsing the jars and lids put them into a medium size saucepan of hot water. Bring the water to boil with the jars and lids in it. Keep them in for 15 minutes to sterilize.
Meanwhile don't forget to stir the jam. After 15 minutes take jars and lids out of the water using jar grabber.
Dry jars and lids properly. Make sure there's no water stays in them.
After about 20 minutes apricots should be ready to put into jars. Depending on the amount, it may need longer time to be cooked soft but bigger pieces of fruit can also be squashed during the cooking process if not desired in the jam.
Use a ladle to spoon jam into jars. When jar is almost full, screw lids on top and stand jars upside down for about 5 minutes. This should create a vacuum in the jar that ensures an oxygen deprived environment. Inspect for leakage! If any traces of seeping can be seen replace the lid with another clean one!
When jam is settled, turn jars back straight up and start the heat processing.
Canned goods should be kept at a relatively dark place between 50 - 70°F / 10 - 21°C. Check the jars after a day of finishing the canning process to make sure the jars are airtight. If a bad bottle is found use the jams quickly up or repeat the canning process with a different lid.
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