Apricot jam step by step

🧾 Ingredients:

1 kg (2.2 lbs) fresh ripe apricots

600–800 g (3–4 cups) granulated sugar (adjust based on sweetness)

2 tbsp lemon juice (about 1 lemon)

Optional: ½ tsp vanilla extract or a pinch of salt

🍯 Equipment:

Large heavy-bottomed pot

Wooden spoon or spatula

Sterilized glass jars with lids

Knife and cutting board

Ladle

Potato masher (optional)

👩‍🍳 Step-by-Step Instructions:
1. Wash & Prepare Apricots

Wash apricots thoroughly.

Cut them in half, remove the pits, and chop into quarters or smaller chunks.

No need to peel them — the skin softens during cooking.

2. Macerate (Optional but Recommended)

In a large bowl or directly in your pot, mix the chopped apricots with sugar and lemon juice.

Cover and let it sit for 2–4 hours (or overnight in the fridge). This draws out juice and softens the fruit.

3. Cook the Jam

Transfer everything into a heavy-bottomed pot if not already in one.

Bring to a gentle boil over medium heat, stirring frequently to prevent sticking or burning.

Reduce heat to a simmer. Continue to cook for 30–50 minutes, stirring regularly.

Skim off any foam that forms on the top.

4. Mash or Blend (Optional)

For a smoother jam, use a potato masher or immersion blender.

For chunky jam, leave as is.

5. Test for Doneness