Apricot Jam with Lemon Zest

Ingredients

• Pitted Wild Apricots 10 lbs
• Sugar 5 lbs
• Meyer Lemon Juice 0 fl oz
• Citrus Zest Mix 0 oz

Step-by-Step Guide

Step 1

Prepare the necessary ingredients. It is best to use ripe and sweet apricots.

Step 2

Wash the apricots thoroughly under running water.

Step 3

Remove the pits.

Step 4

Place the apricots in a pot where you will cook the jam. Add lemon juice to prevent the jam from becoming too dark during cooking, and add 50 ml of water.

Step 5

Put the apricots on the stove and cook for about 30–40 minutes over low heat until they become soft.

Step 6

Use a ladle to strain the cooked apricots through a sieve.

Step 7

Put the strained puree back on the heat, bring to a boil, and simmer for about 10 minutes, stirring occasionally.

Step 8

Thoroughly wash and sterilize 0.5-liter jars (about 7 pieces) using a convenient method.

Step 9

Add the lemon zest to the apricot puree, and add sugar at a ratio of 1 kg of sugar per 1 liter of puree. Stir the sugar well, bring to a boil, and simmer, stirring constantly, for about 15–20 minutes.

Step 10

Pour the jam into the sterilized jars and seal or screw on the lids. Turn the jars upside down until completely cool. Store in a cool place.