Pectin-free Apricot Jam

Although the apricots are already quite sweet, I’m going to add a bit of sugar to the recipe, since I am not adding any pectin. This helps keep the apricots jammy and easy to spread.

My family loves fresh fruit, but it can be hard to buy the right quantities and keep it from going bad before you have time to eat it. A few weeks ago, I was at a fresh vegetable market, and seeing all the beautiful stone fruits, it was hard to resist buying them all. I ended up with a one-pound basket of apricots and decided to use it to make preserves that I can have on toast and scones in the morning. 
 
Although the apricots are already quite sweet, I’m going to add a bit of sugar to the recipe, since I am not adding any pectin. This helps keep the apricots jammy and easy to spread.
 
A great tip for keeping your preserves fresh is to keep your serving spoon clean. Don’t use a spoon that has been in contact with other food items to serve the preserves, as it will cause the jam to get moldy more quickly.
 
You could add a vanilla stick for this recipe, but I think it is more versatile without.

Makes about 1 x 300g size jar

Ingredients

  • About 500 g fresh, ripe apricots, peeled and seeded
  • 2/3 cup caster sugar
  • 2 tbsp fresh lemon juice

Recipe Prepration

Put prepared apricots into a medium bowl and mash them with a fork until they are in small chunks, but not completely puréed.
 
Put mashed apricot, lemon juice, and sugar into a small saucepan and mix well, on medium heat, until it bubbles. Turn the heat down and simmer for 30 minutes.
 
Pour preserves into a sterilized jar and seal it tight, letting it cool at room temperature. Serve on fresh scones, bread, baked brie, yogurt, or ice cream, or with tea as a condiment. Store in refrigerator.
 

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