Apricot Jam in Pitted Halves
Jam just like grandma's! Simple, quick, homemade! Apricot jam is my favorite — it has a one-of-a-kind taste and aroma and a gorgeous color, too! Made by grandma's tried-and-true recipe, it makes us happy every winter. Treat your loved ones too — make this incomparable jam in halves.
Cooking method
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Step 1:
How do you make apricot jam in halves? Get the ingredients ready and measured. Pick fully ripe, undamaged apricots; don't use overripe or rotting fruit, as it can spoil the batch.
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Step 2:
Rinse the apricots well, then dry them on paper towels.
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Step 3:
Now cut each apricot in half and remove the pit. Divide the apricot halves into about three equal piles (we'll add the sugar in parts too). Lay the first third of the apricots cut-side up on the bottom of your jam pot (I use an enameled basin of the right size, but ideally a wide-bottomed copper or stainless-steel pan).
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Step 4:
Sprinkle the first layer of apricots with one-third of the sugar.
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Step 5:
Lay the second batch of apricots on top, also cut-side up...
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Step 6:
...and sprinkle with the second third of the sugar.
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Step 7:
Add the last layer of apricots on top and cover with the rest of the sugar.
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Step 8:
Now put the pot in the refrigerator — the apricots need to soak up the sugar. Leave them like this for a day.
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Step 9:
After that, once the apricots have released their juice, set the pot over medium heat, bring it to a boil, then lower the heat and cook the jam for 30–50 minutes, stirring gently and skimming off the foam that forms on top.
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Step 10:
If foam forms again as it cooks, skim that off too.
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Step 11:
About 5–7 minutes before it's done, sprinkle in the citric acid and stir the jam thoroughly and gently.
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Step 12:
Let the finished jam cool a little. At this point it's ready to eat.
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Step 13:
Spoon the cooled jam into sterilized jars (sterilize them however you like), seal the lids, and store in a cool place.
- A few stately apricot trees grow in my grandfather's country garden. They bear so much fruit that it's more than enough for our whole family and even a nice supplement to Grandpa's pension (since he sells them). Since fresh apricots don't keep more than 2–3 days and you can't eat that many, I turn them into this very simple apricot jam in halves, from a recipe my grandmother passed down to me.
- Remember that seasonings like salt and sugar, as well as vinegar and its substitutes, are used in winter-preserving recipes not just for flavor but mainly as preservatives. So never reduce the amount of salt or sugar, or swap vinegar (or its essence) for a weaker concentration than the recipe calls for — otherwise it won't preserve properly and the batch will spoil. This jam is delicious as a topping for pancakes or crêpes, served with ice cream, or as a stand-alone dessert with tea. Enjoy!
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Apricots - 46 kcal/100g
- Canned apricots - 50 kcal/100g
- Citric acid - 0 kcal/100g
