Dried Apricot Jam for Winter

Cooking method

1. Step 1:

   

   There are several different versions of this recipe. People make dried apricot jam with nuts (walnuts or almonds), citrus, apples, or pumpkin. Here we'll do the classic version, which adds lemon or lemon juice to the apricots. If you like a sweeter dessert, add sugar to taste.

2. Step 2:

   

   Buy good-quality dried apricots from a store or market, without an artificial sheen. Dull-colored, plain-looking dried fruit is a sign that the product is natural. Rinse the apricots well under running water, or by changing the water several times.

3. Step 3:

   

   Put the apricots in a pot and cover with clean cold water. Set the pot over the heat. Once it boils, lower the heat and simmer the apricots for 15 minutes so they plump up. Drain off that water and cover the apricots with fresh water, enough to come about an inch above them.

4. Step 4:

   

   Add the lemon, cut into pieces. Bring the mixture back to a boil, reduce to low, and cook for about 40 minutes — the liquid should almost completely cook off. If the water starts evaporating before the apricots are tender, add a little more so the jam doesn't scorch or turn bitter.

5. Step 5:

   

   Purée the apricots and lemon with a blender.

6. Step 6:

   

   Add the sugar; for a pleasant background note, you can add a couple of cloves. Stir.

7. Step 7:

   

   Put the mixture back over the heat and cook on low for about another hour — the jam should thicken. It's done. Spoon the jam into jars you've prepped ahead — washed with a salt solution and sterilized by any reliable method (water bath, microwave, or oven). Seal the jars with lids, let the jam cool, and store it somewhere cool if you're putting it up for later.

8. Step 8:

   

   Or you can serve the dried apricot jam right away. That said, anyone with certain health conditions — allergies, or high blood sugar, for example — should be cautious with this treat. Enjoy!