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Aromatic apricot jam

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Ingredients for 1 servings:

  • 3 kg apricot(s), Hungarian (apricots)
  • 500 g gelling sugar 3:1
  • 500 g gelling sugar 1:1
  • 100 g sugar
  • 3 tbsp vanilla sugar
  • 2 packs of citric acid, 5 g each
  • ½ jar apricot liqueur

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Total time approx. 7 hours

Make a cross-shaped cut in the tops of the apricots with a knife and blanch them in hot water. Peel off the skins, remove the stones, and cut into small pieces. Place everything in a large bowl and puree, leaving some of the chopped fruit unpureed if desired. Add all the sugars, citric acid, and apricot liqueur and stir well until the sugar has dissolved. Cover and leave in a cool place overnight. The next day, process in about 3 batches. Boil vigorously for 4 minutes each time and immediately pour into hot, rinsed jars. Close the lids and turn the jars upside down for 5-10 minutes. Then let cool completely. Makes about 11-12 jars.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Aromatic apricot jam