Apricot jam

14.07.2026

Apricots belong to the group of stone fruits. Apricot fruits have a high nutritional value. Due to the harmonious relationships of sugar and acidity, refreshing taste, and aroma, they are delicious fruits for the table. In addition, apricots are an excellent raw material for various types of processing, such as: freezing, drying, juice, syrup, jam, marmalade, baby porridge, fruit yogurt, fruit salad, etc.

Ingredients:

1.5 kg fruit, 300ml water, 1.5 kg sugar, 10g lemongrass

1. Peel and remove the pit from the fruit, cut it into pieces or halves, and place it in a large pan,

2. Place the water and sugar in it until the sugar dissolves and begins to thicken,

3. Add the fruit to the syrup (but without breaking the shape of the fruit) until the sugar dissolves,

4. Let it boil and continue boiling until the settling point is reached, when the jam is ready (about 20 minutes). There are 3 tests to show if the jam is ready (see the tips section),

5. Apply the lemon balm 10 minutes before removing the fever,

6. Fill the jars with warm, sterilized, and labeled ones,

7. Cover the jam immediately to prevent air penetration and store it in a cool, dark place,

8. Decorate if you need to send it as a gift, giving the jar an elegant and professional look by wrapping the lid with satin ribbon. Place a label that the new consumer can identify along with the production date.

Advice

To test the moment to determine if the jam is ready:

- With a spoonful of sugar, place the jam on a plate and chill it in the refrigerator. Touch the cold mixture with your finger, and if the mixture wrinkles and forms a skin, it has reached a good spot.

- Place a wooden spoon under the jam. Wait a few seconds, then remove the spoon and let the mixture drip from top to bottom. If it forms a heavy clump during falling, it is ready.

- Place the sugar thermometer in hot water and then in the jam mixture, but do not touch the bottom of the pot. If the jam has reached a temperature of 108 °C, it is ready.