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Author Notes: Once you make your own jam, you will never buy it again. Here a traditional French way of making apricot jam. You can use it for almost any fruit. Enjoy! —Kenza Saadi
Makes 4 medium jars
- 2 pounds fresh apricots (one kg)
- 4 cups granulated sugar (800 gr)
- Wash the apricots, cut them in half and take away the pits, then cut each half one more time.
- In a large pot, place the apricots along with the sugar. Place on medium heat until it starts to boil. During that time, mix gently so that the sugar does not stick to the bottom of the pot.
- Bring down the heat to low and let it simmer for about 35 minutes. Mix very gently about three times during the process. Do not mix too much or the jam may come out too liquid and the fruit could disintegrate.
- You know the jam is done when after placing a drop on a plate and tilting the plate, the jam does not run. So once it is done, immediately place the jam in tightly closed prepared glass containers (previously rinsed with boiling water).
- Let it cool down then place in the fridge. The jam is ready 24 hours later.