Ingredients
The following ingredients have 1 Servings
- 1 pound sliced apricots, pitted
- 3 1/2 cups sugar
- 4 tablespoons freshly squeezed lemon juice
- 2 tablespoons lemon zest
Instruction
- Place the apricots, sugar, lemon juice and zest in a pot, and add a couple of tablespoons of water.
- Place a plate into the freezer.
- Turn the heat to medium low, and stirring every 5 minutes or so, let the fruit cook. It will first get juicy with the fruit intact, and then the fruit will start to disintegrate. As it cooks, there will be foam on top, but just keep stirring, don’t worry about skimming it.
- After about 30 minutes, the jam will be about 2 or 3 shades darker and will be smooth and thick, with a few lumps here and there. When it coats the back of a spoon, take out the plate from the freezer and place a dollop of the jam on the plate. If it runs, cook it for five more minutes and then test it again. But if becomes solid, then the jam is done.
- Place in a sterilized half-pint jar(s).
- When it comes to room temperature, put on the lid and then place in the refrigerator. After a few hours it will be more solid and ready for eating.
