Pitted apricot jam

Cookinero 10 Nov 2022

Seedless apricot jam should be cooked for the winter, if only because it can be used to make all kinds of pies. Convenient and easy! And, of course, it is also very pleasant to eat such jam with fresh white bread or just like that, in its pure form, with tea. Do you have special portioned sockets in your house? If not, we strongly advise you to purchase them. Just imagine how wonderful it will be to gather the whole family for evening tea, get a jar of pitted apricot jam and spread the amber fruits in syrup over these rosettes so that everyone gets a small portion of summer taste and aroma!

How to cook Pitted apricot jam

Step 1

Pitted apricot jam

Prepare apricots for jam. Wash the fruits and pat dry with paper towels. Cut the apricots in half and remove the stones, along the way, selecting the wormy fruits.

Step 2

Pitted apricot jam

Wash the jam jars thoroughly and sterilize in any way known to you (in the oven, steamed, in the microwave). Let dry completely.

Step 3

Pitted apricot jam

Pour sugar into a large saucepan and fill with drinking water. Place over high heat and bring to a boil. Boil the apricot jam syrup for 2 minutes.

Step 4

Pitted apricot jam

Put the apricots into the boiling syrup. Bring to a boil again and simmer for 5 minutes. Remove from heat, let cool slightly and cover with a towel. Leave at room temperature for 5-6 hours.

Step 5

Pitted apricot jam

Return the saucepan with the apricots in syrup to the heat, bring to a boil and simmer for 5 minutes. Remove from heat, let cool slightly and cover with a towel. Leave at room temperature for 5-6 hours.

Step 6

Pitted apricot jam

Place apricots in syrup over high heat and bring to a boil. Boil for 5 minutes, then carefully pour into prepared jars. Roll up the lids, invert onto a folded towel and let cool.

Pitted apricot jam - FAQ About Ingredients, Baking Time and Storage

Yes, you can use frozen apricots. Make sure to thaw them completely and drain any excess liquid before adding them to the syrup. This will help prevent the jam from becoming too watery.
Properly sealed and stored in a cool, dark place, this apricot jam can last up to 12-18 months.
While you can reduce the sugar, it's important to remember that sugar acts as a preservative. Reducing it significantly might affect the jam's shelf life and consistency. Consider using a low-sugar pectin if you want to substantially decrease the sugar content.
The 'wrinkle test' is a good indicator. Place a small spoonful of jam on a chilled plate. Let it cool for a minute, then gently push it with your finger. If it wrinkles, it's set. If not, continue cooking for a few more minutes and test again.
Apricot jam is delicious on toast, scones, or muffins. It also pairs well with cheese and crackers, can be used as a glaze for meats, or stirred into yogurt and oatmeal.
Absolutely! A pinch of cinnamon, a few cardamom pods, or a little vanilla extract would complement the apricot flavor nicely. Add them during the final cooking stage.
Granulated sugar works best for consistent results. Other sugars can be used but may affect the jam's color and texture. Brown sugar will add a molasses flavor and a darker color.
While the cooling periods help the fruit absorb the syrup and contribute to the jam's texture, you can shorten them to a minimum of 2-3 hours each if necessary. The jam might not be as thick, but it will still be delicious.

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