A homemade apricot jam that delights the eye with its orange color and chunky fruit pieces. Preserving the apricot's natural aroma, this jam is used alongside breakfasts as well as in sandwiches and dessert making.
Combine the halved apricots with sugar, cover, and let rest in the refrigerator overnight. The apricots will release their juice and the sugar will dissolve.
Add half a cup of water to the mixture and bring to a boil over medium heat, then turn up the heat and cook while skimming off the foam. Caution: stir gently, turning the pot occasionally, so as not to break up the fruit.
Once the syrup thickens and the fruit turns glossy like glass, add the lemon juice and boil for five more minutes. Important: drop some onto a plate — if a trail remains, the consistency is ready.
Fill sterilized jars with the boiling jam, seal, turn upside down to cool, and store in a cool place.
Important: For the apricots to stay in pieces without falling apart, choose fruit that's slightly firm rather than very ripe, let it sit in sugar, then boil it in a controlled way. Contains no flour, dairy, or egg; plant-based and gluten-free. Sterilize the jars and fill them with the boiling jam.
If you crack open a few apricot pits and add the kernel inside to the jam, you add a slightly bitter aroma and an elegant crunch; this is a traditional touch.
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