Apricot Jam with Pits
Baking and Desserts • Russian
Description
Recipe from the book by Sarah Johnson 'On Jam Making'
Ingredients
- Pitted Wild Apricots 5 lbs
- Sugar 5 lbs
- Apricot Jam 20 oz
- Citrus Zest Mix 1 tablespoon
- Nutmeg a pinch
Step-by-Step Guide
Step 1
Wash the apricots, dry them, cut them in half, and discard the pits. Weigh the clean halves, then place them in a bowl and sprinkle with sugar, shaking to mix.
Step 2
When the apricot juice finally melts the sugar (depending on the variety and ripeness of the fruit), place the pot on the stove for the first boil. Use low heat and pay close attention. If the fruit is juicy, the syrup will start to increase visibly in no time. That's a great sign! Shake the pot and swirl it so that the foam gathers in the center — remove it completely, turn off the heat, and let the jam rest. For an hour or two, or until morning, it's up to you.
Step 3
Pour boiling water over the apricot kernels and let them sit for two hours. After that, the kernels will easily pop out of their skins — just squeeze them gently from the sides with your fingers.
Step 4
Second boiling. While waiting for the bubbles to appear, stir the pot a few times. The syrup gradually thickens, turning an amber-terracotta color, and the aroma becomes honeyed with a hint of spice. Skim off all the foam, add the apricot kernels, a tablespoon of finely chopped lemon zest, and freshly grated nutmeg. Check the syrup by dropping a small amount. Does it form a perfect lens? Turn off the heat.
Step 5
Brew some tangy fireweed tea or sencha to serve with apricot jam, along with small curd pastries, meringues with almond cream, or bird cherry cake.
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