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| Apricot Jam |
With their velvety skin, “melts in your mouth” taste and fantastic
aroma, apricots are undoubtedly one of the delicacies of summer.
Apricot jam is great on bread for breakfast, but you can
also use it as a refreshing fruit sauce over ice cream. Recipe below calls for
2 cups of sugar, but depending on how ripe or tart the fruit is, you may need
to add more sugar to it.
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| Apricots |
Ingredients:
- 1 lb apricots
- 2 cups sugar
- 1 teaspoon lemon juice
Directions:
Wash apricots, remove pits and cut each one into 4 pieces.
Place apricot in a bowl. Pour sugar over apricot. Leave for about 2 hours or
overnight. Apricots will release their juices, forming a syrup. Place apricots
with the syrup in a pot. Add lemon juice and bring to a boil over medium heat.
When it starts to boil, reduce heat to low and let it simmer. Remove any foam
that might form on the top with a spoon. Take a small spoonful of the cooking
mixture, place on a plate, let it cool and taste to see if it is sweet enough.
Add sugar if necessary, stir gently. Cook until apricots are translucent and
the syrup thickens, about 20 minutes. Let it cool to room temperature. Place in
a glass jar and keep in the refrigerator.
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| Apricots cut into pieces |
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| Apricots covered with sugar |
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| Apricots release their juices |
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| Apricots cooking in their syrup |
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| Apricot jam |
Afiyet Olsun! Bon Appetit!
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