Apricot jam recipe for about 12 jars
Preparation: wash the fruit (rinse under cold water), drain & slice.
Marinate fruits: Place sliced fruits in a large pot and mix with the jelling sugar, citric acid, salt, and vanilla sugar & let sit for 2-3 hours. The fruit will begin to release juice and the pulp will separate. When a “sauce” has formed, the fruits are ready to marinate.
Bring fruit to a boil: Bring the marinated fruit to a boil, stirring constantly. Skim off any foam that forms. Let the fruit sauce boil for about 6-9 minutes. If you like a very fine jam without chunks, you should puree the mixture.
Make a jelly test: Using a spoon, remove some of the boiling mixture and drip onto a plate. If, after cooling, the mass solidifies and no longer runs when you tilt the plate, the jam is cooked.
Fill jam: Rinse the cleaned jars with rum or 80% alcohol and pour the still hot apricot jam into the jars. Immediately close the jars and let them cool.
Preparation Tip:
If you like, you can also refine the apricot jam with cinnamon. Then add the cinnamon before marinating. Housewife tip of my grandmother: Cover the jars with cellophane soaked in alcohol and then close them. The shelf life of the jam is thus ensured.
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