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How To Make Sweet Apricot Jam
About the Apricot
Apricots are full of flavours and nutrients. The fruits are full of natural sweetness and they are amongst the popular fruits growing abundantly in summer. The apricot fruit has beta-carotene benefits that are usually found in plants and fruits with red-orange pigment. This fruit is said to be useful in treating infections and skin problems. When apricots are consumed before a meal, they will help in the digestion of food in the body. The cellulose and pectin found in soft, ripe fruits are mildly laxative and they act as remedies for constipation. The apricot fruit is also a natural source of iron which is a health benefit and a remedy for anaemia.
The fruits are sweetest when they are ripened on the trees. Fruits that are harvested before they are matured will not attain their true sweetness and flavour. All apricots sold commercially are harvested several weeks before the fruits mature. Like most fruits, apricots can be made into jam, jelly, preserves and chutneys. They can also be dried, canned or frozen.
Sweet Apricot Jam Recipe
Here are the ingredients for making rich homemade apricot jam.
- 1kg ripe apricots
- 1 large lemon
- 1/2 cup water
- 700 grams white sugar
- 1 tablespoon butter
Sterilise a few bottles by heating them in an oven at 120°C for about 30 minutes.
Wash the apricots and cut them into halves and discard the stones.
Extract the juice from the lemon.
Put the apricots, lemon juice and half a cup of water in a pot. Cook for at least 30 minutes or until the apricots are soft and mushy. Remove the pot from the stove. Add in the sugar and stir until the sugar is dissolved. Return the pot to the stove and add in a tablespoon of butter. Stir until the butter is melted.
Bring the pot to the boil and then lower the heat to medium. Cook for at least 30 minutes, stirring occasionally to prevent the jam from sticking to the bottom of the pot and getting burnt. After 30 minutes, test the jam for consistency on a cold plate. Continue cooking until the jam thickens to the right consistency. Ladle the hot jam into the sterilised jars.
Store jam in a cool, dark place. Refrigerate once opened.
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