Indulge in the taste of summer all year round with this exquisite Royal Apricot Jam. Imagine whole apricots, each with its pit intact, nestled in a rich, velvety syrup—a fragrant reminder of those warm and sunny days during the cold winter months.
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Ingredients:
- Ripe but firm apricots – 4 kg (approximately 8.8 lbs)
- Drinking water – about half a liter (about 2 cups)
- Granulated sugar – 3-4 kilograms (6.6-8.8 lbs)
- Lemon citric acid – one teaspoon
Instructions:
- Thoroughly wash the apricots under running water. Using a wooden stick or skewer, push out the pits from each fruit, keeping them whole.
- Crack open and remove the seeds from the pits, being careful not to crush them. Insert each seed back into the hole left by the pit; no need to remove the membranes as they add a hint of almond bitterness.
- Prepare a wide enamel-coated saucepan with a thick bottom. Place the apricots in it.
- Separately, make a syrup by boiling water with sugar and lemon citric acid. Pour the hot syrup over the apricots.
- Place the saucepan with the fruit on the heat, bring it to a boil, and skim off any foam. Remove the saucepan from the heat and set it on a wooden board to let the jam steep for 10 hours. It’s best to cook in the evening and steep overnight.
- Return the saucepan to the heat, bring the contents to a boil again, then remove it from the heat and let it steep for twelve hours this time.
- Repeat the process for a total of three times. The jam will be brought to a boil three times and steep three times—once for 10 hours and twice for 12 hours.
- Sterilize the jars thoroughly, and boil the lids. Pour the hot Royal Apricot Jam into the glass jars and seal them immediately. Invert the jars and leave them until completely cooled. Store in a cool place.
Note:
Avoid stirring the jam during cooking to maintain its visual appeal. You can gently shake the saucepan to allow the apricots to mix slightly. The readiness of the jam is determined by the semi-transparency and thickness of the syrup.
Tip:
Before cooking, taste the apricot kernels. If they are bitter, you can replace them with almonds or walnuts.
