Apricot Jam recipe with 3 ingredients
This is the Apricot Jam with only 3 ingredients that will rock your world! Make sure you try my recipe for this delicious Apricot Jam because you deserve an awesome jam for an awesome breakfast!
The Apricot jam that stole my heart!
When a recipe is successful you know it by the weird sounds you hear from those who taste it… Mmmm, yummy, “excellent” and “the best I’ve ever tried” are a few of the noises and expressions I’ve heard from friends and family members eating this jam. After so many great comments, I felt that it’s about time I share this simple and delicious recipe with the rest of the world.
How to store the apricot jam?
The best way to store the apricot jam is to pour it into sterilized canning jars and keep it in a cool place until it’s time to use it. This recipe yields 4 jars of 380ml each.
There are 3 ways to sterilize the jars:
- 1) Just wash them in a dishwasher because it also sterilizes them.
- 2) Put them in a pan and then in your oven at 100C/200F together with their lids for 20 minutes. (You need to have washed them first and dried them with a cotton kitchen towel).
- 3) Add the jars with their lids to a saucepan on your stove top, with enough water to cover them, over high heat, and bring them to a boil. Count 3 minutes and close the heat. (We must wash them first before putting them in the pot).
To achieve jar canning for your apricot jam add it into sterile jars as it is hot, close the lids well, and flip them over until they cool off. Store them in a cool place for up to 1 year. After you open each jar it needs to be consumed within 14 days if you keep it at room temperature, or 30 days if you keep it in the fridge.
“The best Apricot Jam I’ve ever tried”
…said one of my friends while trying it!
Apricot Jam recipe with 3 ingredients
Ingredients:
- 1kg Apricots, cut into strips
- 850g Sugar, plain
- 2 Tbsp Lemon Juice
- 250ml Water (3/4 cup)
Instructions:
- Wash the apricots, pit them, and cut them into strips.
- Add the apricot slices to a saucepan, without turning on your stove, and add the sugar, 250ml water, and 2 Tbsp of lemon juice.
- Turn on the heat to high and bring to a boil.
- You may stir the jam a couple of times with a wooden spoon but do not stir often.
- Reduce the heat to low and let it simmer for about 30mins.
- Remove the foam that it will produce on top while the apricot jam is simmering. (You might need to remove the foam a couple of times while the jam is simmering).
- Test your jam by pouring 1 Tbsp on a cold plate, divide it in half and if it remains separate after it cools off a little, then the jam is ready. If it sticks together then let the jam simmer for 5-10 more minutes.
- Add the jam into jars, close their lids and flip them to achieve the jar canning.
Notes:
The jam will be a little thin when it is still hot but when it cools off will thicken and will come to the perfect density that a jam needs.
- Avoid stirring the jam so that it does not become sugary. If you must stir it do it only with a wooden spoon and slow circular movements.
- Recipes, Breakfast
- apricots, jam, lemon juice, sugar
- MEAL: Breakfast
- CUISINE: International
- Recipe by: Christine Karagianni
Did you make this recipe? Or are you planning to make it? Let me know in the comments below, tag me on Instagram @freshpiato or show me your photos on Pinterest!
