Apricot Jam, Soft velvety textured fruit is quite a alien to Indian soil. We bought this fruit from a local vendor, and we heard this fruit as “Badami fruit”. After trying home made jam, Im very keen to try with different fruits.
Homemade Jam are too good with roti, dosa my kids love to pair home made jam with our regular bread. This Jam can be refrigerated for a month, shelf life will short if its stored in room temperature. First time we bought good sweetened fruit, but in the second time the fruit was too sore. So I measured the ingredients for appropriate taste.
Step by Step Picture Instruction
Wash and clean the fresh apricots, pat dry them in kitchen a towel.
Slit and dressed the Fruit.
Measure the Deseeded fruit in a weighing machine, Puree the apricots and set aside.
Measure the sugar, Check with the fruit, if the fruit is sweet then equal measure of sugar will be good enough, if the fruit is sore then need to add extra sugar for the sweetness
Take the Apricot Puree, sugar in heavy bottomed pan
Mix the sugar and puree, add Citric acid to the pan
Add in the pectin powder too
Cook the mix, after sugar melts, you can see the bubbles. Add in the crushed cardamom and cook in medium flame
Cook till they get the glaze consistency
Take a bowl of cold water and drop a pic of jam in the water, if its settles down then remove the jam from heat.
- Apricot- 250 gms
- Sugar- 300 gms
- Citric acid- 1/2 tsp
- Pectin- 1 tsp(optional)
- Cardamom- 2-3 nos
- Wash and clean the fresh apricots, pat dry them in kitchen a towel.
- Deseed the fruits and blend them in a mixer.
- Take the fruit puree, sugar and citric acid in a heavy bottomed pan, allow them to cook in medium flame till it reach glaze consistency.
- Add in the pectin powder and cook for few more mins.
- Check the jam by dropping a pinch of jam into the bowl of cold water, if it settles down without any dust then remove he jam from heat.
- Bring to room temperature and store them in a sterilised air tight bottle.