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Apricot Jam

Apricot Jam

Apricot Jam1

 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. 

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Apricot Jam

Step by Step Picture Instruction 

Wash and clean the fresh apricots, pat dry them in kitchen a towel.

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 Slit and dressed the Fruit.

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Measure the Deseeded fruit in a weighing machine, Puree the apricots and set aside.

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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

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         Take the Apricot Puree, sugar in heavy bottomed pan         

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Mix the sugar and puree, add Citric acid to the pan 

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Add in the pectin powder too 

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Cook the mix, after sugar melts, you can see the bubbles. Add in the crushed cardamom and cook in medium flame

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 Cook till they get the glaze consistency

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 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. 

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Apricot Jam2

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“Apricot Jam” 

Apricot Jam
Apricot Homemade JAm
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. Apricot- 250 gms
  2. Sugar- 300 gms
  3. Citric acid- 1/2 tsp
  4. Pectin- 1 tsp(optional)
  5. Cardamom- 2-3 nos
Instructions
  1. Wash and clean the fresh apricots, pat dry them in kitchen a towel.
  2. Deseed the fruits and blend them in a mixer.
  3. 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.
  4. Add in the pectin powder and cook for few more mins.
  5. 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.
  6. Bring to room temperature and store them in a sterilised air tight bottle.
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