Fresh Apricot Jam
A classic Victorian-era style apricot jam that relies on a long maceration process to extract natural pectin and intensify flavor. Fresh, ripe apricots are peeled and steeped in sugar for twelve hours before cooking, ensuring a vibrant color and rich, concentrated fruit taste. This traditional method produces a luscious, translucent preserve perfect for spreading on toast or filling pastries.
Ingredients
- 1 pound Fresh apricots (Choose sweet, ripe fruit. Originally '1 ratl'.)
- 1 pound Granulated sugar (Originally 'loaf sugar' or 'thick crystalline sugar'. Use standard granulated sugar.)
Instructions
- 1Select nice, clean, very sweet, and ripe fresh apricots. Peel the skin by hand. If the skin does not come off easily, blanch them briefly in boiling water to peel. Cut the apricots vertically into two pieces and remove the inner stones (pits).
- 2Weigh out exactly one pound of the prepared apricots. Place them in a porcelain or glass vessel (non-reactive bowl). Add the sugar to the fruit. Cover the vessel mouth with a fine cloth and let it stand undisturbed for 12 hours to macerate.
- 3After 12 hours, transfer the mixture to a preserving pan. Bring to a boil over medium-high heat, stirring frequently to prevent burning. Cook until the jam reaches the setting point (about 220°F/105°C or when it wrinkles on a cold plate). Pour into sterilized jars and seal.