ReceptnaptárApricot jam
Apricot jam is one of the most beautiful stocks of the Hungarian pantry: smooth, golden, fragrant, excellent in cakes, pancakes and on bread. This simple, not overly sweet recipe uses 700 g of sugar per kilogram, brightened with lemon juice. The cold-plate test lets you hit the thickness exactly.
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Ingredients
Method
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- Wash the apricots, halve and pit them. Cook in a pot with 1 dl water and the lemon juice, covered, for 10 minutes until soft.
- Purée with a stick blender or press through a sieve. Weigh the purée and add 700 g sugar per kilogram of purée.
- Boil over medium heat, stirring constantly, for 20-25 minutes until thickened. Skim off the foam. Cold-plate test: drop a spoonful on a cold plate; if it does not run once cooled, it is ready.
- Sterilize the jars and lids in boiling water or in a 120 °C oven for 10 minutes.
- Pour the hot jam into the hot jars, seal tightly, and turn upside down for 10 minutes.
- Keeps for 1 year in a cool, dark place. After opening, store in the fridge.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Use ripe, fragrant apricots.
- The lemon juice helps keep the color and preserves it.
- Check the thickness with the cold-plate test.
- Fill the jars while hot.
Frequently asked questions
With less sugar?
Yes, but store it in the fridge and eat it sooner.
How long does it keep?
Sealed, in a cool place for 1 year.
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