Apricot jam is a classic of homemade baking with a long tradition in many countries. Originating in Europe, especially popular in France and Italy, this preserve has been adapted to different culinary cultures around the world. In Latin America, especially in countries like Mexico, Chile, and Argentina, apricot jam is highly valued and is often made at home during the fruit's season. Although apricots are known by different names such as "duraznito" or "damasco" in some regions, the basic method for making its jam remains similar. This sweet preserve is not only ideal for spreading on bread but also for accompanying cheeses, yogurts, and desserts.
Apricot jam for freezing
How to Make Apricot Jam for Freezing
Ingredients:
Apricots, Lemon juice, Lemon zest, Granulated sugar, Liquid Certo
Preparation steps:
Mix apricots, lemon juice, and lemon zest.
Add sugar, stir for 5 minutes until the sugar dissolves.
Let it rest for 20 minutes.
Incorporate the pectin.
Pour into containers or jars, filling to within 1.27 cm (0.5 inches) of the rim.
Cover with a cloth and let it rest until set, 24 hours or overnight.
Cover and freeze.
To serve, thaw and keep refrigerated.
Ingredients (5)
- Apricots
- Lemon juice
- Lemon zest
- Granulated sugar
- Liquid certo
Instructions (14 steps)
- 1 Mix apricots
- 2 lemon juice
- 3 and zest
- 4 Add sugar
- 5 stir for 5 minutes until the sugar dissolves
- 6 Let it rest for 20 minutes
- 7 Incorporate the pectin
- 8 Pour into boxes or jars
- 9 filling to within 1.27 cm of the rim
- 10 Cover with a cloth and let it rest until set
- 11 24 hours or overnight
- 12 Cover and freeze
- 13 To serve
- 14 thaw and store in the refrigerator
Nutritional Information
Calories:
4111 kcal
Protein:
0g
Carbohydrates:
0g
Fat:
3g
Azúcar:
0g
Sodio:
13mg