Author Notes
I love spring/summer for all the fresh fruits we get to eat! I saw these beautiful apricots at Whole Foods and grabbed a few hoping to make a chutney. I was planning a dinner party with some friends so I figured I’d kill two birds with one stone, I put together a cheese platter just so I could use my new cheese board I got as a birthday gift last year and I made apricot jam instead of chutney to go with the cheese. —themessimake.com
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Ingredients
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9
apricots - peeled and chopped
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1 tablespoon
water
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1/2 teaspoon
lemon juice
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1 1/2 - 2 cups
sugar
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1/8 teaspoon
grated ginger (optional)
Directions
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In a heavy bottom pan, mix all the ingredients on medium heat.
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Once it starts simmering, turn down the heat to bring it to a low simmer.
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Stir frequently and cook until the apricots are soft and the mixture starts looking and feeling like jam..this can take about 30-45 minutes. I wanted a smooth texture so I used a potato masher to break down the apricot chunks.
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Let it cool and store in a class jar. This should be good for several days. I don’t have the special canning jars but if you do, feel free to use those and the jam will last for a longer time.
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