Apricot jam

Ingredients

• 1 kg ripe apricots, picked dry
• 750 g sugar

Missing an ingredient?

• What to use instead of sugar

Instructions

1. Wash the apricots only if needed and dry them well. Halve them and remove the pits.
2. Put them in a large heavy-bottomed pan and cook them on their own over high heat until they soften, about 10 minutes. The author always boils the fruit before adding the sugar.
3. Add the sugar and stir until it dissolves.
4. Boil it hard, stirring with a wooden spoon and skimming off the foam, until it sets: put a drop on a cold plate and, if it wrinkles when you push it with your finger, it's ready.
5. Pour it into clean, hot, dry jars and close them right away.

Nutrition facts

Approximate, per serving (about 19 g). Calculated with data from USDA FoodData Central.