Usuba
Apricot Jam with Lemon Zest
Homemade jam made from ripe apricots with a bright aroma of lemon zest. Prepared in two stages: first the apricots are cooked until soft, then pureed and simmered with sugar. The result is a thick, aromatic jam with a pleasant tartness.
- Total
- 120 min
- Standard serving
- 675.5 g
Ingredients
Total 4
Instructions
- 1
Step 1
Prepare ripe and sweet apricots, sugar, lemon juice, and lemon zest.
- 2
Step 2
Rinse the apricots under running water.
- 3
Step 3
Remove the pits from the apricots.
- 4
Step 4
Place the apricots in a saucepan. Add lemon juice and 50 ml of water — this will prevent the jam from darkening.
- 5
Step 5
Place the pot on low heat and simmer for 30–40 minutes until the apricots become soft.
- 6
Step 6
Rub the cooked apricots through a colander with a ladle to get a smooth puree.
- 7
Step 7
Put the puree on the heat, bring to a boil and simmer for 10 minutes, stirring occasionally.
- 8
Step 8
Wash 0.5-liter jars and sterilize them using a convenient method.
- 9
Step 9
Add lemon zest and sugar to the puree at a ratio of 1 kg sugar per 1 liter of puree. Mix well, bring to a boil and simmer for 15–20 minutes, stirring constantly.
- 10
Step 10
Spread the jam into sterilized jars and seal with lids. Turn the jars upside down and leave until completely cooled. Store in a cool place.
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