Apricot Jam with Lemon Zest

Preserves | European cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Apricot Jam with Lemon Zest

Ingredients

Pitted Wild Apricots - 11 lbs
Sugar - 6 lbs
Meyer Lemon Juice - 1 fl oz
Citrus Zest Mix - 0.5 oz

Step by Step guide

Step 1

Prepare the necessary ingredients. It is best to use ripe and sweet apricots.

Step 2

Wash the apricots thoroughly under running water.

Step 3

Remove the pits.

Step 4

Place the apricots in a pot where you will cook the jam. Add lemon juice to prevent the jam from becoming too dark during cooking, and add 50 ml of water.

Step 5

Put the apricots on the stove and cook for about 30–40 minutes over low heat until they become soft.

Step 6

Use a ladle to strain the cooked apricots through a sieve.

Step 7

Put the strained puree back on the heat, bring to a boil, and simmer for about 10 minutes, stirring occasionally.

Step 8

Thoroughly wash and sterilize 0.5-liter jars (about 7 pieces) using a convenient method.

Step 9

Add the lemon zest to the apricot puree, and add sugar at a ratio of 1 kg of sugar per 1 liter of puree. Stir the sugar well, bring to a boil, and simmer, stirring constantly, for about 15–20 minutes.