DIY Apricot Jam Recipe – Homemade

Today, we’ll make an easy homemade recipe for a yummy apricot jam, and I’m sure you will love it! It makes a great topping for so many things!

In my post on what to eat when you get wisdom teeth extracted, you can see oatmeal and yogurt – imagine this jam on those while you are recovering. A few extra vitamins and wonderful flavors can make any patient feel better.

Here are some tips to make your jam a success…

First of all, it is necessary to provide the same weight of sugar and pitted apricots. I made it with 3.5 kg of pitted apricots and as much sugar. With this amount, I made about fifteen pots.

A simple but important piece of advice: Buy ripe and sweet apricots, and your jam will only be better.

The cooking time depends of course on how much you cook, but also on the variety of apricots and how much juice the apricots make when they macerate in sugar. You will find at the end of the recipe some tips that will guide you on the cooking time.

The difficulty when cooking an apricot jam is that it can easily overflow. Here’s a tip to make it easier for you: add a nut of butter (or vegan butter) in the process of cooking. Jam purists will not agree. For my part, it simplifies my life! Nevertheless, I advise you to stay close to your apricot jam and constantly monitor it to avoid unpleasant surprises.

What About The Benefits Of Eating Apricots

Several prospective and epidemiological studies have shown that high fruit and vegetable consumption decreases the risk of cardiovascular disease, certain cancers, and other chronic diseases. The presence of antioxidants in fruits and vegetables could play a role in these protective effects.

Apricot is a source of fiber. In addition to preventing constipation and decreasing the risk of colon cancer, a diet rich in fiber can contribute to the Prevention of cardiovascular disease, as well as control of Type 2 diabetes and appetite.

There are few studies that have analyzed the specific health effects of apricot.

Chronic gastritis. According to one study, the daily consumption of 3 dried or pickled Japanese apricots (umeboshi type, see recipe ideas)could decrease the severity of chronic gastritis. Chronic gastritis is an inflammation of the stomach wall, caused by the presence of infection with the bacterium Helicobacter pylori.

Also, Japanese apricot would decrease the inflammatory effects of H. pylori bacteria in the stomach. Chronic inflammation of the stomach may cause stomach cancer in some people.

However, further studies will be needed to confirm whether the consumption of Japanese apricot can decrease this risk.

Homemade Apricot Jam Recipe

Preparation: 25 minutes, namely 15 minutes the day before to prepare the apricots, and 10 minutes after cooking to put them in pots.

Cooking: 1h to 1h15

makes enough For 15 jam pots or jars:

• 3.5 kg apricots
• 3.5 kg sugar
• a nut of butter or vegan butter (optional)

The night before (15 minutes):

Wash apricots. Drain well. Cut them in half and remove the cores. If they are large, cut them again. Weigh them to fit the amount of sugar you will add.

Put them in a large jam Basin. Pour sugar over it. Mix well.

Cover with a tea towel and macerate the apricots and sugar overnight. The sugar will dissolve and syrup will form.

apricots for jam

The same day (allow 1h to 1h30) :

Place a dessert plate in the fridge. It will be useful to you later to control the cooking of the jam.

Soak the jars in very hot water for 5-10 minutes, as well as the lids. Drain them.

Place the jam bowl over high heat. Bring to a boil: it begins to boil when a foam begins to form on the surface. For the number of apricots and sugar indicated above, it took me 20 minutes.

When the jam starts to boil, add the butter (or vegan butter) and mix.

Cooking the apricot jam

Then lower on medium heat. During cooking, stir regularly and watch that the jam does not boil too hard and does not overflow. Do not skimp. The foam will disappear by itself along the way.

When the fruits begin to disintegrate when mixing, it is a sign that the cooking is almost finished.

Use the cold dessert plate put it in the fridge, and pour a few drops of jam on top with a spoon. Jam is cooked when it begins to freeze on the plate.

For the amount of fruit and sugar above, it took me 50 minutes of cooking from the moment the jam was boiling, which is 1h10 of cooking in total.

Stop the fire under the basin. If you prefer a smooth, lump-free apricot jam, use a deep blender until you get the desired texture.

Pour into the jars using a ladle and funnel. Close the jars tightly. Turn them over until cooled.

Enjoy!

If you like homemade jams you can check this passion fruit jam or my orange marmalade.

Have you tried making this apricot jam recipe at home? Let me know in the comments below.