Apricot jam, the raw method

Steeping apricots in raw sugar is a trick of old households: during the long standing, the sugar draws out the fruit's juice, so a shorter cooking gives a nicely colored, fresh-tasting jam. Here it is adapted to modern cooking, with less sugar and lemon juice, which preserves and brightens.

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Method

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1. Wash the apricots, halve and pit them. Blanch in boiling water for 30 seconds, then plunge into ice water and slip off the skins. Cut into small pieces or quarters.
2. Layer in a large glass or enamel bowl: apricots, sugar, apricots, sugar. Drizzle the lemon juice on top. Cover and leave in a cool place for 12-24 hours until the sugar draws out juice.
3. The next day pour the juice and fruit into a wide, heavy-bottomed pot. Bring to a boil over medium heat, stirring occasionally. Skim off the foam.
4. Cook on low heat for 30-40 minutes, stirring often, until the apricots break down and the jam thickens. Cold-plate test: drop a spoonful on a cold plate; if it does not run once cooled, it is done. ⏱ Timer: 30 min
5. Wash the jars and sterilize them in a 120 °C oven for 10 minutes. Fill the hot jars with the hot jam, close tightly and turn upside down for 10 minutes. ⏱ Timer: 10 min
6. Stored closed in a cool, dark place, it keeps for 1 year. Refrigerate after opening.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

• The sugar amount is 700 g/kg, so it is less sweet than the old 1:1 ratio.
• The lemon juice helps keep the color.
• Use the cold-plate test to check thickness.
• Fill the jars hot and turn them upside down to create a vacuum.

Frequently asked questions

Does it keep with less sugar?

Yes, at 700 g/kg safely, but in sterilized, sealed jars, or in the fridge.

With pectin?

Yes, preserving sugar or pectin allows a shorter cooking time.

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