Directions
Making apricot jam is simple, but for the best result, pay attention to some details like cooking time and temperature.
This recipe is easy, uses only two ingredients, and results in a smooth, beautiful golden jam.
No need to let apricots sit with sugar beforehand—the final jam will still have an intense aroma, smooth texture, and great taste.
Ingredients:
- 1.5 kg fresh apricots
- 500 g granulated sugar
Preparation:
- Remove the seeds from the apricots. Cut off any dark or spotted parts.
- Place the apricots in a saucepan and cover them with sugar.
- Mash them with a wooden spoon into smaller pieces to release the juices more easily.
- Cook over medium-low heat, stirring occasionally, until the sugar dissolves.
- Remove the white foam from the surface.
- After 25 minutes, if you want a smooth texture, blend the apricots with a hand blender.
- Increase the heat to medium and stir constantly for 20–30 minutes, depending on the juiciness of the apricots.
- Check the density by placing a spoonful on a plate—it will thicken as it cools. Be careful not to overcook, as jam darkens the longer it cooks.
Sterilization and Storage:
- Wash jars and lids thoroughly.
- Check lids and heat them separately in the oven at 100°C for 15 minutes.
- Fill the jars while both jars and jam are still warm and seal immediately.
- Turn jars upside down for 15 minutes to create a vacuum.
- Check that lids are tight and air-free. If any lid has a gap, boil that jar in water for 10 minutes to secure vacuum sealing.
Serving Suggestion:
Use this golden apricot jam to fill thin, delicious crepes. Sprinkle with powdered sugar and enjoy this sweet delight!
Bon Appétit! 
