Apricot jam without pectin
This apricot jam is sieved therefore smoother and creamy. Beside spreading it on a fresh slice of bread, it can be used for many cakes and biscuits recipes. This is an apricot jam without pectin which is a natural thickening agent. Totally natural it is great for breakfast over a fresh slice if homemade bread #yourguardianche #jam #preserves
Servings 6 jars
Calories 591kcal
Instructions
- Before I start any canning recipe, I always put the jars in the dishwasher so they are sterilized when the jam has finished cooking.
- Wash and remove the pits from the apricots.Put them in a pan with a cup of water. You don’t need to peel them
- Boil at medium temperature for 10 minutes and let it cool down until it reaches room temperature.
- Strain the mix until it becomes a pure, then remove the skin.
- Put the jam back on the pot and add the sugar and cook at medium heat
- To check if it is done, place a drop on the back of the spoon, it should not run.Remove any foam with a strainer.
- Prepare the jars with their rubber seals and begin filling them.
- Once you are done, remove any drops from the edge and seal the jars. Wait 10 minutes, then turn them upside down to cool down completely.
- Don’t forget to label them with the name and year they were made.I don’t need the month since I certainly made the jam when apricots were in season!
Nutrition
Calories: 591kcal | Carbohydrates: 150g | Protein: 2g | Sodium: 5mg | Potassium: 428mg | Fiber: 3g | Sugar: 147g | Vitamin A: 3185IU | Vitamin C: 16.5mg | Calcium: 21mg | Iron: 0.7mg