Apricot jam

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Store shelves are overflowing with a variety of canned exotic fruits. But why not make something similar yourself using apricots from your garden? These canned slices are perfect as a filling for baked goods, perfect for toast with tea, and a wonderful alternative to honey when served with cheese. You can also make beautiful jars and give them as sweet little gifts as the weather gets colder.

The preserves can be used as jam for toast, or they are perfect for serving with cheeses after a meal.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g fresh pitted apricots, cut into 4 pieces
3 tbsp. sugar
1 tbsp. honey
3 tablespoons lemon juice
2 tbsp. grated ginger
3 tbsp finely grated lemon zest
6-8 lavender stems (with flowers)
180 gr. pectin

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a saucepan, cook the apricots, sugar, honey, lemon juice, ginger, and lemon zest over a low simmer, stirring frequently. Wrap the lavender in a piece of cheesecloth and add it to the simmering fruit. Cook for about 8 minutes.

Remove from heat, discard lavender and stir in pectin.
Roll up the pasteurized apricots in sterilized jars, following the canning rules, or pour into containers and put in the refrigerator. After opening, canned food can be stored in the refrigerator for up to 4 months..

Author of the recipe - Anna Olson is a pastry chef and television host.

Categories:

recipe / Jam, jellies, marmalade / Desserts / Fruit desserts

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