In the kitchen with Elisa
Quick & Easy To Make Apricot Jam
Perfect topping for pancakes or to spread on bread
What would you use homemade apricot jam for?​
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I am a hoarder, I have to admit it.. Especially this happens when some beautiful produce is in season, because I can't just choose one thing and then tend to buy a lot of different things. This brings us to todays recipe and to these beautiful apricots. So I bought a bunch of apricots and then I just didn't manage to use them all up before I started noticing that they are getting really soft. I had a few options, eat more than 10 apricots at once, bake something with apricots or make jam. Since I had already something baked, I didn't want to make more as it would end up getting thrown away (it is so much a two person household can eat), and well even though I really love apricots I could have not possibly eaten them all at once. That's why I decided to make jam! :)
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As you will also read in the recipe this is a quick jam with a low amount of sugar, which means it can only be stored in the fridge for up to a week. This is not a recipe to use to make tens of jars of jam, but rather a go to recipe for when a small amount of fruit is going bad and you want to save it by making something yummy :)
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One thing you also want to keep in mind is to taste the fruit to know how much sugar you need to add. I like my jams low on sugar, so I only used 50 grams. But this worked for me only because the fruit was also sweet. Otherwise I would have doubled the amount of sugar.
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I love my jam on top of some homemade sourdough bread :) What is your favourite way to eat jam? :)​
Enjoy!
Step by Step Video
RECIPE
Quick & Easy To Make Apricot Jam
Perfect topping for pancakes or to spread on bread
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​INGREDIENTS
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350g (a little less than 2 cups, chopped) apricots
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50-150g (½ cup to 1 ½ cup) sugar
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1tsp vanilla paste/extract/ or 1 vanilla pod
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DIRECTIONS
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Wash the apricots well, remove the stone and cut into quarters.
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Add the apricots to a small pot along with the sugar and the vanilla.
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Turn the heat to medium to medium-low and cook the apricots until they have softened, this should take you about 10 to 15 minutes. Make sure to mix once in a while to ensure even cooking.
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Once the apricots have softened, remove the pot from heat and store the jam in a clean glass jar. Portion the jam into the jars, allow to cool completely and then cover with a lid and store in the fridge for up to a week.
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This is a quick jam and is perfect for saving a small amount of fruit that is going bad. That is why it is cooked for such a short time with a little sugar and that is also why it only keeps about a week.
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TIP. To ensure your jam is not sour or too sweet, taste the fruit before making the jam. For a very sweet fruit you will need just a little sugar, whereas if the fruit is really sour you need more to make it enjoyable.
