We can’t always have chocolate spreads for breakfast now, can we? But what’s with the post about Apricot Jam? Well, dear reader, this article was far from planned. My daughters didn’t want to eat the apricots and so I had to make something of them before they became compost which even though would still be useful- I think Apricot jam that we can slather on these super soft milk and orange brioche-like buns that leave you wanting more was a better bet.
If I can just deviate from the apricot jam post for a moment? The homebody that I am found it quite relaxing staying home to teach them how to make jam. And let’s be honest, the heat didn’t leave me craving to step out of the house either. But yes, this quick apricot jam without pectin is so easy to make that other than the simmering phase, the kids can practically do everything else themselves.
And what better way to prolong the ‘taste of summer’ than in a sweet preserve of jam that you can also gift to your loved ones or sell at the farmers market?
So the next time you are thinking: “what can I do with too many fresh apricots”? I say, make some simple apricot jam and bag it in a gift basket or store it for breakfast or other baking recipes.
How to Make Apricot Jam Without Pectin
Who doesn’t like it simple? The apricot jam ingredients are as easy as, apricots, sugar, and lemon. That’s it.
Well, this is Darina Allen’s method.
Cut the apricots in half and remove the seeds
Layer the halved apricots in a bowl and cover them with sufficient sugar. Then repeat until all the apricots are lined in the bowl and the final layer is sugar.
Cover and put it in the fridge preferably overnight. A pool of water will have formed at the top of the bowl, leaving a thick settlement of sugar underneath.
Squeeze half a lemon onto the mixture and tip it into a high, wide, and heavy-bottomed (preferably) pan (because before it settles, the mixture will bubble up the pan, so the bigger the pan the better) and leave to simmer over low heat for about 30 minutes.
Take the pan off the stove and remove the skin, mash the apricot and syrup mixture and store the now jam into an airtight sterilized jar/container.
A Few Questions You Might Have:
What Do Apricots Taste Like?
Well, this borders on sweet and tangy. The taste is sweet then you get a kick of that slight tang that sticks around for a bit.
When Is the Apricot Season?
If you’re lucky to snag a pack, this will be sometime in May or July
Do I Need to Peel off the Skin to Make the Jam?
I would say it’s best to do so, once the apricot jam has simmered, the skin will practically peel off on its own and you just need a skewer or tong to yank them out.
What Is an Apricot Jam Made Of?
Well, this one is plain sugar, water, lemon, and of course apricot 🙂
Do I Need Pectin to Make Apricot Jam?
Nope, not this one
I Don’t Have as Many Apricots as You Do, What Is the Ratio?
It is 1.1
I hope your breakfast was a joy thanks to the apricot jam?
Please give the apricot jam recipe a thumbs up below.
FOLLOW on: Instagram, Pinterest, TikTok, and Youtube to know what’s fresh off the stove/oven. Or subscribe below to be notified of new posts by email.
Here’s a Marmalade You Might Like
Clementine Marmalade with Molasses
A very simple marmalade made with clementines, sugar, and an optional portion of molasses.
Apricot jam
(+10 rating, 2 votes)
Loading...An easy Apricot jam made with 3 ingredients in 3 simple steps.
Ingredients
- 300g apricots
- 300g granulated sugar
- Juice from 1/2 lemon
Instructions
Cut the apricots in half and remove the seeds
Layer the halved apricots in a bowl and cover them with sufficient sugar. Then repeat until all the apricots are lined in the bowl and the final layer is sugar.
Cover and put it in the fridge preferably overnight. A pool of water will have formed at the top of the bowl, leaving a thick settlement of sugar underneath. (If no water formed at the top, add 100ml of water to it)
Squeeze half a lemon onto the mixture and tip it into a high, wide and heavy-bottomed (preferably) pan and leave to simmer over low heat for about 30 minutes.
Take the pan off the stove and remove the skin, mash the apricot and syrup mixture and store the now jam into an airtight sterilized jar/container.
No Comments