Apricot Jam

1. 1 Apricots≈ $7.00 per kg 250 g
2. 2 Sugarpack 1 kg ≈ $1.60 130 g
3. 3 Lemon≈ $4.70 per kg 10 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. Puree with a blender.

2. Transfer the puree to a saucepan, add 130 g sugar² and lemon³ juice (about 10 ml). Let stand for 30 minutes.

3. Bring to a boil over medium heat and cook for 25–30 minutes, stirring often so it does not scorch.

4. Check for doneness: a drop of syrup on a cold saucer holds its shape and does not spread.

5. Sterilize a 0.25 l jar and lid: sterilize the jar over steam or in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

6. Pour the hot mixture into the sterile 0.25 l jar up to the shoulders and close with the lid. Place the jar in a saucepan of hot water and sterilize for 10 minutes from the moment it boils, then seal.

7. Turn the jar upside down, wrap it, and leave to cool for 24 hours. Store in a cool dark place for up to 10 months, and keep an opened jar in the refrigerator for up to 2 weeks.