Apricot Jam
This recipe is for Syrian apricot jam. The apricots are split open, mixed with sugar, and left overnight to release their syrup. The syrup is then strained and boiled in a pot, first over high heat and then low heat. The apricot pieces are added with cloves, the juice of half a lemon, and a quarter teaspoon of citric acid until the jam thickens. The confirmed ingredients from the description are: 1 kilogram apricots, 600 grams sugar, juice of half a lemon, a quarter teaspoon citric acid, and 3 cloves.
A sweet fruit preserve made from apricots.
Like a classic homemade fruit jam.
Cook the apricots until thick and jar the jam while hot for best keeping.
Ingredients
- 1 kilogram Apricots
- 600 grams [3 cups] Sugar
- juice of half a lemon Lemon juice
- quarter teaspoon Citric acid
- 3 cloves Cloves
Instructions
- Wash the apricots, then split them open by hand in a bowl or Pyrex dish and remove the pits.
- Arrange the split apricots in a wide bowl or Pyrex dish.
- Distribute the sugar over the apricots in the bowl or Pyrex dish so that it reaches all the pieces.
- Cover the bowl or Pyrex dish with kitchen plastic wrap and leave overnight in the refrigerator if the weather is hot, or at room temperature if the weather is moderate.
- After a full night, strain the syrup that has formed from the bowl or Pyrex dish and place it in a pot over high heat at first until the sugar dissolves.
- Reduce the heat under the pot and stir the mixture continuously without stopping.
- Wipe the rim of the pot with a damp cloth during boiling so the sugar does not crystallize around the edges.
- Add the apricot pieces to the pot after the sugar has dissolved and the syrup has come to a boil, then skim off the foam whenever it appears on the surface.
- Reduce the heat under the pot and maintain a gentle boil for about twenty minutes.
- Add 3 cloves to the pot.
- Squeeze the juice of half a lemon over the pot.
- Add a quarter teaspoon of citric acid to the pot.
- Stir the pot gently, then leave it to boil for another five minutes until the jam is ready.
- Turn off the heat under the pot and leave the jam to cool before serving.