Last Update 22:37
Wednesday, 21 August 2019

Apricot jam: the creation of an indulgence

Apricot jam recipe made easy

Moushira Abdel-Malek, Sunday 28 Jul 2019
jam
Share/Bookmark
Views: 798
Share/Bookmark
Views: 798

Yields a 400 gm glass-jarful

 

Ingredients:

1 kg apricots (net weight)

1/2 kg castor sugar

Juice of half a lemon

 

Method:

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

Short link:

 

Email
 
Name
 
Comment's
Title
 
Comment
Ahram Online welcomes readers' comments on all issues covered by the site, along with any criticisms and/or corrections. Readers are asked to limit their feedback to a maximum of 1000 characters (roughly 200 words). All comments/criticisms will, however, be subject to the following code
  • We will not publish comments which contain rude or abusive language, libelous statements, slander and personal attacks against any person/s.
  • We will not publish comments which contain racist remarks or any kind of racial or religious incitement against any group of people, in Egypt or outside it.
  • We welcome criticism of our reports and articles but we will not publish personal attacks, slander or fabrications directed against our reporters and contributing writers.
  • We reserve the right to correct, when at all possible, obvious errors in spelling and grammar. However, due to time and staffing constraints such corrections will not be made across the board or on a regular basis.
Latest

© 2010 Ahram Online.