Servings: 1 jar
Calories: 1211kcal
Ingredients
- 500 gram apricots weight without stones
- 15 ml lemon juice
- 20 ml water
- 250 gram granulated sugar or sugar for making jams
Instructions
- Wash the apricots and chop them into small pieces about 1 cm. Keep the skins on
- Add the apricots, water and lemon juice to a thick-bottom pan. Set the pan on medium-high heat
- Cook for ten minutes and stir continuously so that the mix doesn't stick to the bottom or side of the pan
- Once the mixture turns to pulp, turn the heat to high. Keep stirring until it starts boiling
- Once the mixture starts to bubble, add sugar. Bring the mixture to boil again while continuing to stir
- Keep the mixture on a boil for another 10-15 minutes at high heat. The jam is ready when the pulp bubbles are big and large. See notes for a test to confirm that jam is fully cooked
- Let the jam cool down and store it in the dry jars and keep in the fridge. Do not use wet spoons to take out the jam
- If keeping for a longer, add the jam while it's still warm to the jars and keep them sealed. It will last for 8-10 months if kept sealed and stored in a cool, dry place
Notes
Note: To be completely sure that jam is ready, take half a spoonful of jam and put it in the fridge for few minutes. Take it out and if a skin has formed then the jam is ready. If the skin doesn't form then continue to cook at high heat.
Nutrition
Sodium: 9mg | Calcium: 65mg | Vitamin C: 56mg | Vitamin A: 9630IU | Sugar: 296g | Fiber: 10g | Potassium: 1295mg | Calories: 1211kcal | Saturated Fat: 1g | Fat: 2g | Protein: 7g | Carbohydrates: 307g | Iron: 2mg
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