Quick apricot jam
Description
A simple preserving recipe without extra fuss. In summer, when the weather outside is so lovely, the last thing you want is to spend your free time on preserves—but you still have to make them, so I suggest saving a bit of time and making apricot jam quickly at home. With this recipe you don’t have to leave the apricots in syrup for hours before you cook them; in just a few minutes you can have a fragrant, incredibly delicious treat. So if this summer you want to spend more time with your family and still put up something great, I’ll tell you how to seal apricot jam in a hurry. Store in a cool, dark place.
Instructions
- 1
Step 1
Rinse the apricots under cold water and pat dry with paper towels. Cut each fruit in half, remove the pit, and arrange the apricots in a wide heavy-bottomed saucepan.
- 2
Step 2
Then pour in the water, add the juice of one lemon and whole cloves. Place the saucepan over low heat and boil the apricots for 10–15 minutes after the water comes to a boil.
- 3
Step 3
After that, add the sugar, stir everything together, and return the pot to low heat. When the liquid comes to a boil, continue cooking the apricots until they are tender — this usually takes about 15 minutes.
- 4
Step 4
Pour the hot jam into sterilized jars and boil them for another 10–15 minutes in a water bath, then seal and leave to cool.