Homemade Apricot Jam With Natural Pectin

Step 1

Prepare the jars by washing them well with soap and water. Without letting them dry, place them on a pan that you have covered with a clean tea towel. Then place the pan in a preheated 160°C /320°F oven for 15 minutes.

Step 2

In a large cooking pot (if you own a non-stick one the better), add the sugar along with 350 ml of water.

Step 3

Bring to a boil over high heat and add the apricot kernels.

Step 4

Reduce heat to medium-low and simmer uncovered for about 15 minutes until you get a really thick syrup. Its temperature should read 120°C /248°F on an instant-read thermometer.

Step 5

Using a slotted spoon, remove and discard the apricot kernels.

Step 6

Carefully add the apricots into the syrup and raise the temperature to medium. Cook for about 50 minutes or so. Skim off the foam that will rise on the surface. Stir every now and then using a flat wooden spoon to make sure the jam doesn't stick at the bottom and keep an eye towards the end in case this starts to happen, then drop the temperature to low. The jam will be ready when big sticky bubbles form on the sides of the pot. 5 minutes before you take the jam off the heat, add the lemon juice.

Step 7

Remove the pot from the heat, and using a large spoon, add the hot jam in the sterilized jars. Leave enough space so the jam doesn't come into contact with the lid. Turn the jars upside down so they sit on their lid and leave them like that for 1 hour. This way they airlock. You may then store the jars in a dark place like your kitchen cupboard for up to a year. If you're planning on storing the jam in the fridge, there is no need to sterilize the jars. A good rinse with soap and water will suffice.