June is the month of several first fruits. So, after the cherry jam I made a few weeks ago, I could not resist the temptation to prepare this apricot preserve as soon as I saw them at the market. Enjoy 🙂
Ingredients
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2 kg apricots (net weight, without the kernels)
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800 g light muscovado brown sugar
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1 lemon
Preparation
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- – wash and rinse the fruit well;
- – remove the kernels from each apricots, chop them and transfer them to a large pot with high sides;
- – add the sugar and the juice of the lemon;
- – put the pot on the stove and set the heat to medium intensity and bring to boil;
- – set the heat to low intensity and continue cooking for at least 20/30 minutes;
- – stir often to make sure than apricots will not stick to the bottom of the pot;
- – cooking until the jam reaches the desired consistency;
- – remove the pot from the stove and pour the jam into sterilized jars;
- – close the lids and put the jars upside down;
- – don’t touch the jars until they will be completely cold;
- – after, to verify if the jars sealed well, press on the lid: it should not click;
- – sealed jars can be stored up till 6 months