Apricot-Lemon Jam
In summer, even in Estonia, you can find wonderful apricots that make you want to prepare a small batch of jam to enjoy with pancakes. An Italian-style apricot jam made with freshly squeezed lemon juice and grated lemon zest is perfect for this.
Preparation time: about 1 hour
Difficulty level: easy
Quantity: About 3 liters of jam
Ingredients:
2 kg apricots, pitted and cut into eighths
1 kg jam sugar
Freshly squeezed juice of 2 large lemons
Finely grated zest of 2 lemons
Preparation:
- Cut the apricots in half, remove the pits, and cut each half into quarters.
- Grate the lemon zest with a fine grater and squeeze the juice from the lemons.
- Place the chopped apricots, lemon zest, juice, and jam sugar into a thick-bottomed pot and heat over medium heat, stirring occasionally with a spoon, until the mixture comes to a boil.
- Once the jam starts to boil, reduce the heat to low and simmer, stirring occasionally, until the apricot pieces begin to break down.
- Sterilize the jam jars and lids in boiling water, then drain and keep them hot until ready to use.
- Ladle the hot jam into the jars and seal immediately with the lids.
Ready!
