Description
A delightful homemade apricot jam recipe by David Lebovitz that captures the essence of summer.
Ingredients
Scale
- 2 pounds ripe apricots, pitted and halved
- 1 1/2 cups granulated sugar
- 1/4 cup fresh lemon juice
- 1/4 teaspoon salt
Instructions
- Prepare the apricots by washing, pitting, and halving them.
- In a large pot, combine the apricots, sugar, lemon juice, and salt.
- Let the mixture sit for about 30 minutes to allow the apricots to release their juices.
- Heat the mixture over medium heat, stirring until the sugar dissolves.
- Bring the mixture to a boil and cook for about 20-30 minutes, stirring frequently, until it thickens.
- To test for doneness, place a spoonful on a cold plate and check if it sets.
- Once ready, pour the jam into sterilized jars and seal them.
- Let the jars cool completely before storing them in the refrigerator.
Notes
- Use ripe apricots for the best flavor.
- Adjust the sugar according to your taste preference.
- This jam can be stored in the refrigerator for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Preserves
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: David Lebovitz, Apricot Jam, Homemade Jam, Fruit Preserves