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
- 35 oz pitted apricots 1
- 28 oz caster sugar 800
- 1 cup fresh water
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!
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