Romanian Apricot Jam
This fragrant Romanian apricot jam recipe is so easy to make, ready in 20 minutes.
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.