Love Apricot Jam? This makes use of merely 3 elements and no pectin. Apricots, granulated sugar, lemon juice and rind mix to create this fresh-tasting selfmade jam with a zesty zing!
Apricot Jam is a standard and ideally suited to a continental-style breakfast, a teatime handle, plus numerous culinary makes use of!
Background to this Apricot Jam
In case you’ve been following my jam recipes for a when you’ll know that I don’t merely resolve to make a particular jam. As an alternative, I’m led by the season and any bargains or gluts of fruit that come my method.
As we’re on the best of the apricot season, I not too manner again discovered half-price Rouge Cot apricots in my native grocery retailer.
Subsequently, I purchased a number of punnets (tubs) and knew precisely the place they have been destined – a scrumptious apricot jam!
I’d on no account encountered this number of apricots prior to and I give it some thought’s pretty new to the market.
They’ve an stunning purple color and a stunning flavour paying homage to nectarines with a citrus aftertaste.
So resulting from this reality this jam is reddish orange nonetheless inside the event you make the most of the extra frequent orange apricots your jam will seemingly be further orange.
- No presoaking of the fruit, sugar, and lemon juice in a single day.
- No blanching and peeling of apricots. The skins carry small parts of pure pectin and are a wonderful present of dietary fibre and dietary dietary nutritional vitamins so it’s logical to handle them.
- No precooking the apricots.
Why is there No Pectin on this Apricot Jam Recipe?
Apricots are low in pectin so I exploit lemon juice and half a lemon pores and pores and pores and skin/rind.
Lemon juice has no pectin in it nonetheless aids gel formation. Lemon rind/pith (and pips) are excessive in pectin and impart a zesty flavour.
So collectively they’re a worthwhile workers on this scrumptious jam!
I used jam sugar with added pectin as rapidly as nonetheless favor the softer set and additional concentrated fruit flavour you get with out it. It is because you boil it for longer to achieve the setting stage.
I furthermore like utilizing lemons as they’re fully pure, embrace zero parts and will not be an ultra-processed meals, not like commercially manufactured powdered pectin.
Full directions shall be discovered contained in the Recipe Card on the underside of the online net web page.
Elements
- Newest apricots, quartered – you need merely ripe apricots which might be firm with barely little little bit of give in them. Not mushy overripe apricots.
- Granulated sugar (white sugar) – not jam sugar.
- Unwaxed updated lemon – for the juice and rind which provides pectin to the jam together with flavour.
- Water – from the faucet.
Directions
Is Apricot Jam Shelf Common?
Sure, the sugar acts as a preservative. Jam is greatest eaten inside the primary 12 months for optimum color and flavour nonetheless will seemingly be protected for just some years.
How one can Retailer Jam
Retailer unopened jam jars in a cool, dry, darkish place (I protect mine in a cabinet in my storage). As rapidly as opened, retailer the jam contained in the fridge the place it should protect for plenty of months (make sure you use a clear spoon to dispense).
Are you able to Water Tub Easy Apricot Jam?
Sure, you will water tub this apricot jam inside the event you want. You’ll ought to regulate to the producer’s directions to your canning jars.
Water bathing shouldn’t be broadly used contained in the UK or a complete lot of Europe for jam-making.
Are you able to Alter the Quantity of Sugar?
The identical outdated ratio of sugar to fruit is 1:1 so inside the event you desire a sweeter jam you will add further sugar.
I normally shave off some sugar from this ratio apart from it’s for a tart fruit like rhubarb.
How a lot sugar you employ is as lots as you nonetheless I wouldn’t use any lots a lot much less sugar on this apricot jam recipe.
Merely don’t forget that any modifications will have an effect on the time to achieve the setting stage so it’s greatest to make the most of a digital thermometer.
Are you able to Double the Recipe?
I’ve change proper right into a fan of small batches of jam (this apricot jam recipe makes 4 – 5 190 ml jars) nonetheless chances are you’ll merely double the recipe.
I’d advocate utilizing a digital thermometer to knowledge you on when to confirm for the setting stage as a result of it will take for for for much longer.
Is it Attainable to make Easy Apricot Jam?
On account of the apricot jam boils the chunks of fruit break up fairly a bit. Nonetheless, in case you need simple apricot jam, use a stick blender prior to bringing the jam to a rolling boil.
Makes use of for Easy Apricot Jam
- Unfold on toast, sourdough bread, croissants (my favorite), bagels, scones, crumpets, English muffins, Scotch Pancakes, and many others.
- Sandwich a layer cake collectively eg Victoria Sandwich.
- Combine into cake batter.
- Use in cookies eg Hallon Cookies.
- Sieve and warmth to make a glaze for a fruit tart or flan.
- Use reasonably than mango chutney in curried dishes eg in Rooster Fiesta.
- Swirl into yogurt, rice pudding, semolina pudding and many others.
- Dollop onto vanilla ice cream, pancakes, and many others.
Additional Stone Fruit Jam Recipes
When you tried my straightforward apricot jam listed beneath are some further stone fruit recipes it’s worthwhile to strive:
Inside the meantime, I’m off to ponder rising some further apricot preserves. You may’t have too many in any case!
Pin for later!
Go away a remark and ranking beneath while you’ve made this recipe; I really like getting your options! You’ll too share your pictures by tagging @FabFood4All over on Instagram.
Gear
1 Picket chopping board
1 Paring knife
1 Digital scales
1 Preserving pan or inventory pot
1 extended picket spoon
1 Digital thermometer (non-compulsory)
1 jam funnel
5 190 ml/ 6.5 fl oz jam jars and lids (or equal)
Elements
- 900 g apricots, merely ripe (2 lbs) washed, stoned and quartered (entire weight)
- 750 g granulated sugar (3 ¾ cups)
- 2 tbsp freshly squeezed lemon juice plus ½ squeezed out unwaxed lemon rind
- 100 ml water (3.4 fl oz)
Directions
Begin by sterilising your jars and putting saucers into the freezer (see directions in notes beneath).
Put the apricots, granulated sugar, lemon juice, lemon rind and water correct proper right into a preserving pan (or related sized pan).
Place the pan over a low warmth to softly dissolve the sugar. Stir with a picket spoon till the sugar dissolves fully and no scratching sugar sound shall be heard. Don’t enable the combination to simmer.
As rapidly as a result of the sugar has dissolved, flip the warmth up excessive and produce the pan to a rolling boil. Time for 12 minutes. Alternatively, use a digital thermometer and boil till you attain 105°C/221°F.
Take away the pan from the warmth and take a look at for set by placing a number of drops of jam onto a soothing saucer and place contained in the fridge for 30 seconds.
Run your finger by means of the jam and if it crinkles and varieties a gel then setting stage has been reached. If not boil for an additional minute or 2 (relying on how near attaining a set you is more likely to be) and retest. Repeat till setting stage has been reached.
Take away the lemon rind and pot up the most recent jam into scorching jars instantly utilizing a ladle and jam funnel.
Screw on or be part of lids instantly.
Enable to chill out prior to serving (see put up for storage data).
Notes
- Place 2 – 3 saucers/small plates contained in the freezer.
- Sterilise 5 x 190 ml/6.5 fl oz jars (or equal). Begin by washing the jars in scorching soapy water (or take them straight from the dishwasher), fill them with boiling water, empty them, after which place them contained in the oven for 20 minutes at 140°C, Fan 120°C or 465°F. Go away jars correct proper right here till the jam is prepared. Washed lids should be sterilised with boiling water and left to empty (if nonetheless moist place contained in the oven when you’ve turned the warmth off and run with merely the fan for a couple of minutes).