1 kg fresh apricots
800 g sugar
juice of 1 lemon
Rinse the apricots and dry them. Slice in half and remove the stones. Place the sugar with 250 ml water in a heavy-based pan. Heat the gently and stir until the sugar has dissolved. Bring to the boil until it reached 113° C on a sugar thermometer.
Add the apricots and lemon juice. Bring back to the boil. Skim off any scum which rises to the surface and cook, stirring often for about another 10 minutes. When the bubbles become larger and less in number and the apricots are translucent, check the consistency on a cold saucer or with a sugar thermometer (115° C).
Remove the pot from the heat and pour the jam into sterilised jars, allow to cool and store in a cool, dark place. Once opened, be sure to keep in the refrigerator.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours