Thick apricot jam
Description
Homemade preserves keep for a long time. A huge apricot tree grew in my grandmother’s garden, and I still remember how she sent me to gather the fallen juicy fruit, and then made fragrant thick jam from them. So for me there is still nothing tastier than such a treat, and I make it every year and am happy to share my recipe with you and tell you how to seal thick apricot jam. It is even more like a jam; for it we need very ripe, soft, and juicy fruit that will cook down very quickly. By the way, they are quite sweet on their own, so we don’t need to add a lot of sugar to the apricots—that way we preserve their natural flavor and aroma as much as possible. With this simple recipe for thick apricot jam, you can treat yourself and your loved ones to a wonderful delicacy all winter long. The preserves are ready to store for winter.
Instructions
- 1
Step 1
Prepare all the necessary ingredients, wash the apricots thoroughly, and pat them dry.
- 2
Step 2
Halve the apricots and remove the pits. Place the halves in a saucepan, sprinkle with sugar, and set over heat; when the mixture comes to a boil, reduce the heat to a minimum.
- 3
Step 3
Simmer the apricots, stirring occasionally, for 20 minutes. Because the fruit is very soft, it should break down during this time and turn into a pulp. Ten minutes before they’re done, add the cinnamon to the pan and stir everything together.
- 4
Step 4
You can cool the hot jam and serve it right away, or you can spoon it into sterilized jars and seal them. It keeps very well, so in winter you can enjoy it anytime.