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Wednesday, 21 August 2019

Apricot jam: the creation of an indulgence

Apricot jam recipe made easy

Moushira Abdel-Malek, Sunday 28 Jul 2019
Views: 798
Views: 798

Yields a 400 gm glass-jarful



1 kg apricots (net weight)

1/2 kg castor sugar

Juice of half a lemon



Wash apricots well.  Dry them thoroughly.  Stone them and weigh apricot halves to determine the exact amount of sugar; the ratio of which is one to one half.  In a large glass bowl or any other non-reactive container, alternate layers of apricot and sugar; starting by apricot and ending by sugar on the final top layer.  Cover and leave for overnight; either at a cool room temperature, or refrigerate if weather is extremely hot.  On the following morning, you will find that all the sugar is dissolved; leaving the apricots in syrup.  Transfer apricot and syrup to a large pot.  Add the lemon juice.  Bring to the boil and cook over medium-low heat; uncovered for 30 to 40 minutes; stirring quite often.  The  jam will look as illustrated.  Test if done with a spoon dipped in jam.  If it sticks to its back, then it is done.  If not; give it a few more minutes; stirring.  Remove away from heat.  Heat the oven for fifteen minutes at 200 degrees Centigrade.  Put it off.  Place clean, washed, drained and towel-dried glass jars upon a tray, with their lids upon another tray and leave in the oven for 20 minutes to sterilize.  Remove and ladle the jam in; while both are still hot; by means of a clean sterile funnel.  Wipe the rim of each jar with a piece of tissue.  Close tightly with the lids.  Leave aside to cool off completely.  Store in your pantry and refrigerate one jar at a time; if you prefer the jam cold.  Serve with a spread of cream cheese or butter; on toasted bread or with biscuits, scones, crackers, croissants, cake slices or any other pastry you prefer. 

*A version of this article appears in print in the 25 July, 2019 edition of Al-Ahram Weekly

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