Apricot Jam with Halves

1. 1 Apricots≈ $7.00 per kg 400 g
2. 2 Sugarpack 1 kg ≈ $1.60 400 g
3. 3 Citric acid 1 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Wash the apricots¹, cut them in half, and remove the pits. Use firm, slightly underripe fruit.

2. Layer the halves in a preserving pan, sprinkling with 400 g sugar². Leave for 5–6 hours until the juices are released.

3. Set over medium heat, bring to a boil, and cook for 5 minutes, skimming off the foam. Let cool for 5–6 hours.

4. For the second boil, cook for 5 minutes after it comes to a boil, then let cool for 5–6 hours. For the third boil, add 1 g citric acid and cook for 7 minutes.

5. Check for doneness: a drop of syrup on a cold saucer should hold its shape and not run. Sterilize a 0.5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

6. Pour the hot jam into the sterile 0.5 l jar up to the shoulders and seal immediately. Turn the jar upside down, wrap it, and leave to cool for 24 hours.

7. Store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 1 month.