Apricot Jam Recipe-1
- 2 Kg ripe apricots
- 1-1/2 kg sugar
- 1 tbsp Citric Acid (preservative to give jam a longer life)
- 3 gm Sodium Benzoate (preservative to give jam a longer life)
- Cut apricots into halves and remove seeds.
- Cook with sugar and one water till thick stirring constantly.
- Add citric acid just before removing from heat.
- Mix sodium benzoate in little warm water and add this to the cooked jam.
- Mix well and fill into a jar.
- Seal it tightly and store into cool place.
Apricot Jam Recipe-2
- 1 kg apricots, well washed
- A few tablespoons water
- 1 kg sugar
- 1 teaspoon citric acid or juice of 1 lime
A pressure cooker, a sugar thermometer
- Check the fruit for any bruised or overripe bits. Cut then out, chop the fruit and remove the kernels. If however you wish to add the almonds in the seeds, crack them and keep the almonds aside.
- Put the fruit into the pressure cooker with about 2 tablespoons of water. Close the cooker put the weight on and after the cooker reaches maximum pressure, reduce the heat and keep 3-4 minutes. Let the pressure reduce by itself if you have time. When you open the cooker, the fruit should be softened and pulpy.
- Add the sugar and lime juice and stir till all the sugar is completely dissolved; then raise heat and boil till setting point is reached. If you’re using the thermometer, this should happen at 220°F or 105°C. If you are not using a thermometer check for setting by putting a teaspoon of jam on to a cooled plate. Push it with your finger. If it wrinkles, it is done. If you’re a adding the almonds, do so right at the end.
- Cool and bottle. Store in a dry and cool place.
- Note: If you’re using plums, the recipe remains the same except that you can omit the lime juice.