Apricot jam recipe

Recipe apricot jam for 1 kg of apricots.  

It is important to choose ripe fruit that is neither stale nor stained.
Indeed, when the fruits are too ripe, the pectin necessary for a good gelation of the jam is less present.  

For each kilo of apricots, add 800 gr of sugar (regular).
The sugar content will increase during cooking, by evaporation of water.
Wash and wipe apricots to avoid adding extra water, then cut in half.
Remove the kernels and put them in a bowl of food .
Let macerate overnight.
In the morning, apricots began to confit. It's time to cook them.
Take out the basin (copper is better *).
Pour the fruits, the sugar and cook on low heat. It must evaporate the juice to focus the flavors.
Pay attention that the jam does not heat too much, it caramelize.
When still hot, fill your glass jars with a funnel, close them and turn them around.
By filling hot, the part of the pot in contact with the jam is sterilized. Turn them over so that the top of the pot and the lid are, too.
Even little sweet, jams will be preserved without problem.  

A delight for breakfast or snacks!  

tips
To give the jam a subtle touch of almond, cook the jam with some apricot kernels crushed in a cloth.  

If the fruits are very ripe, add pectin without using special sugars.
Cook with the jam the peels and pips of 2 apples in a nouet (knotted linen).   


* Copper is a good thermal conductor that allows you to heat quickly.
It has an impact on the seizure of fruit and the taking of jam and facilitates gelation.  

Recipe from the Tompress Magazine # 14 June-July 2016 .