Recipes

Ingredients

• 11 lb (50 kg) ripe apricots
• Sugar (about 11–14 oz (300–400 g) per kilogram of pitted apricots)
• Freshly squeezed lemon juice and grated lemon zest
• Cinnamon bark (optional, for flavor)

Steps

1. Wash the apricots in water with a little added baking soda to clean them thoroughly.
2. Cut the apricots into halves or quarters and carefully remove the pits and any bruised parts.
3. In a pot, arrange a layer of apricots, sprinkle with sugar, and add the lemon juice.
4. Cover the fruit with sugar and let it sit overnight (or at least 5–6 hours) so the apricots release their juices.
5. Place the pot with the juices and fruit on the stove and bring to a boil, stirring occasionally.
6. Once the jam boils, add the lemon zest and cinnamon bark to taste, and cook over medium heat, stirring constantly, for about 35 to 45 minutes.
7. Skim off the foam that forms on the surface during cooking.
8. When the jam thickens and reaches the desired consistency, remove the pot from the heat.
9. Continue stirring the jam off the heat for about another half hour to let it cool slightly and stabilize.
10. Meanwhile, sterilize glass jars in an oven preheated to 212°F (100°C).
11. Pour the hot jam into sterilized, hot jars and seal tightly with lids.
12. Turn the jars upside down, wrap them in a thick blanket, and let them cool completely before storing in the pantry.