The apricot season is very short so take full advantage of these wonderful, sunny fruits! I surely did this year by making a fragrant tart, used them in a delightful fruit salad, and today, made a batch of apricot jam. There is nothing better than a jar of homemade jam, wherever you feel like a good old slice of bread with butter and something sweet on top.
This Romanian apricot jam recipe is so easy to make – it only takes 20 minutes from start to finish! I can guarantee that your entire kitchen will smell so enticing that it will be hard not to stick your finger in the pot and taste it – don’t though, as you will burn yourself!
Ingredients for the Romanian Apricot Jam Recipe
For this apricot jam recipe, you will need 1 kilogram of fresh apricots, 350 grams of sugar, and the juice from half a lemon. The apricots should be halved, pitted, and sliced. The sugar will help draw out the natural juices from the apricots, while the lemon juice adds a touch of acidity that balances the sweetness and helps preserve the jam. The sugar also acts as a natural preservative, so you don’t need to add any chemicals to the jam. It will store wonderfully over winter, in your pantry.
How to Make Romanian Apricot Jam
Start by cutting the apricots in half, removing the pits, and slicing each half into smaller pieces. Place the sliced apricots in a large bowl and sprinkle 350 grams of sugar over them. Cover the bowl and leave it in the refrigerator overnight. This process helps to draw out the juices from the apricots, which will form the base of your jam.
The next day, transfer the apricots and their juices to a large pot. Squeeze the juice from half a lemon over the apricots. Set the pot over medium heat and begin to cook. As the mixture heats up, a foam will form on the surface. Skim off this foam regularly, as it contains impurities from the sugar that can affect the quality of your jam.
Stir the apricots frequently to prevent them from sticking to the bottom of the pot, especially as the mixture thickens. The apricots will gradually change colour to a bright, beautiful orange and the mixture will develop a jam-like consistency. This cooking process typically takes around 15-20 minutes.
To check if the jam is ready, spoon a small amount onto a plate. If you can run your finger through it and it leaves a clear path, the jam is ready. Once done, turn off the heat and let the jam rest for a few minutes.
While the jam is resting, sterilize your jars and lids. Wash them thoroughly with soap and water, then rinse to remove any soap residue. Place the jars and lids on a metal tray and heat them in an oven set to 150 degrees Celsius for about 10 minutes. Carefully remove them from the oven.
To prevent the jars from cracking, place them on a metal surface like a tray or use stainless steel knives. Pour the hot jam into the jars, filling them up to the top line. Seal the jars with their lids and place them upside down to cool slowly. Once they have cooled completely, store them in your pantry. Your apricot jam is now ready to enjoy!
Notes and Tips:
- For the best flavour, use apricots that are ripe and juicy.
- If you would like a smooth jam texture, before canning, you can blend the jam. I don’t do it because I like pieces of apricots in my jam. Most of them will break down during the cooking process, but some of the less ripe ones will keep their shape.
- Don’t skip skimming the foam that forms during boiling. This contains impurities and may spoil your jam batch.
- Proper sterilization of the jars is crucial for preventing spoilage and ensuring the jam lasts through the winter.
Romanian Apricot Jam
Ingredients
- 1 kg apricots
- 350 gr sugar
- juice from half a lemon
Instructions
- Cut the apricots in half, take the pit out, and cut each half into slices.
- Put the sugar over the apricots and leave them in the fridge overnight.
- The next day you will notice that they have left a lot of juice.
- Put them in a large pot and squeeze the lemon juice on top.
- Set the heat to medium, and put the pot on the stovetop.
- Clear the foam that forms on the top as the apricots are boiling – this is formed by the impurities in the sugar and can affect the canning process.
- Mix frequently as the apricots tend to stick to the bottom of the pot, especially towards the last minutes of boiling.
- Boil until the apricots change colour to a beautiful bright orange, and the consistency of the mixture is jammy-like. This takes around 15-20 minutes.
- To test if the jam is ready, pour a tablespoon on a small plate. If you can run your finger through it and leave a clean mark, it’s ready.
- Turn the heat off.
- Meanwhile, sterilise the jars.
- Wash the jars and their lids very well, with soap and water. Rinse well to remove all the dish soap.
- Put the clean jars and lids in the oven on a metal tray and turn the heat on to 150 degrees Celsius.
- Let them dry in the oven for 10 minutes.
- Take them out carefully, as they will be hot.
- To prevent cracking, make sure the jars are on a metal surface, such as the tray or stainless steel knives.
- Pour the apricot jam in each jar up to the top line, and close the lid.
- Place the jars upside down and leave them to cool down slowly.
- Once they are cold, place them in your pantry for winter.
FAQ:
Can I use less sugar?
Yes, you can adjust the sugar to your taste, but keep in mind that sugar helps in the preservation process. You need a minimum of 300 grams of sugar per kilogram of fruits.
Do I need to add pectin?
No, this is an all-natural apricot jam recipe.
How long does homemade Romanian apricot jam last?
When properly sealed and stored in a cool, dark place, homemade apricot jam can last for years.
For more Romanian jam recipes, check out my recommendations below:
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