Rustic Apricot Jam
This chunky rustic jam relies entirely on the fruit's natural pectin, in concert with the sugar, lemon juice, and heat to set perfectly.
Ingredients:
6 pounds firm-but-ripe Blenheims apricots, halved and pitted
2 pounds and 10 ounces granulated sugar
3 ounces (6 tablespoons) fresh lemon juice
Directions:
- Combine apricots, sugar, and 1 ½ ounces (3 tablespoons) lemon juice in a large bowl and mix until all the sugar is moistened. If some sugar remains dry, let sit for 5 to 15 minutes.
- Transfer apricot mixture into a wide shallow pot and heat over medium-high heat, stirring regularly, until sugar is melted and mixture starts to bubble, 10 to 15 minutes. Set several metal spoons on a plate in the freezer.
- Lower the temperature to medium to medium high and continue to cook, stirring occasionally, until foaming has subsided, about 15 minutes. Scrape off any foam as needed.
- Taste jam for tartness. If it tastes too sweet, without a good balance of tartness, add ½ ounce (1 tablespoon) of the remaining lemon juice at a time. Stir well and taste in between additions, until the lemony flavor just comes through and the balance of sweet and tart has been reached (like good lemonade).
- Continue to cook until bubbling has slowed and jam looks glossy and appears thickened around the edge, 5 to 15 minutes. Lower heat as necessary to prevent scorching.
Turn off heat and set a dollop of jam on one of the freezing-cold spoons, then return to the freezer for 5 minutes. Jam is ready once it holds together and doesn’t run off the spoon when tilted. - If the jam is too runny, return to heat and cook, stirring frequently and repeating the spoon test every 5 minutes, until the jam passes the test.
- Enjoy right away, store in the fridge for up to a month or freezer for up to 3 months.
