Homemade Apricot Jam

Apricot is in season now! They are juicy and yummy.  Last year was not that good but this year is extremely yummy.  Vicky my friend shared this "dead easy" recipe. It was easy but I think I needed more practises! ;)

Here are the steps that how they were prepared.

Apricot Jam, turned upside down and in the cooling process.

Apricots, cleaned.

Halved and add sugar, allow 18 hours to macerate.

Slowing bring to boil and to reduced the syrup.l

Sterilised the jam jars.  I cleaned and boiled them for a few minutes.

Fill up the jars with jam.l

I just have to try them with bread and butter. Yum!!!

Homemade Apricot Jam

Ingredients 

1kg apricots halved & remove seed

750g sugar 

Clean & sterilized jam jars

Preparation steps: 

1. Cleaned apricots, halved & remove seed. 

2. In a clean pot, put the apricots & the add the sugar. Gentle mix, cover & leave it 18 hours to allow the apricot to macerate ( breakdown). 

3. After 18 hours, slowly boil the mixture until syrup thicken. Fill up the jar with jam straight from the pot. 

4. Cover the lid & turn it upside down to "seal" the jam. Turn in back when jam is complete cool. 

5. Store in a cool & dry place ( do not have to be in the fridge). 

6. Voilà! Serve with your favourite bread / scones / biscuits! 

Chin's notes: 

1. Fill the jam to the rim. I should have done that. 

2. It should last for a year if unopen but I won't know until next year ;) 

3. Once opened , stored them in fridge. Always used a clean spoon to take jam from jar to prevent contamination. 

4. Couldn't resist. Opened a small jar of jam to try.. It was delicious!! :p

5. Added on 21 June 2015 - I tried who make some jam again with 500g of sugar to 1kg apricot. It works but the jam a bit on the sour side. I prefer the sweeter jam.