Now, just as the apricot season has ended, perhaps you still have quite a few apricots left over and don’t know what to do with them. One of the best ways for preserving the fruit for several months, and even years, is to make jam. Furthermore, it’s delicious and children love it due to its sweet taste.
As in all our recipes, we’ve added a touch of saffron, which as well as to intensifying the flavours and aroma of the ingredients of our recipes, provides numerous benefits, such as relieving toothache or controlling cholesterol levels.
Remember to use Castile-La Mancha Designation of Origin saffron to ensure that you’re consuming saffron with every guarantee.
Indeed you’ll love today’s recipe as it’s so easy to make. Let’s get started!
- 1 Kg apricots
- 700 g sugar
- 1 lemon
- Pinch of saffron strands
Bear in mind that the ingredients are for one kilogram of apricots. The maths is simple – if having a greater quantity of apricots, then multiply the rest of the ingredients by the kilos available to make the jam.
First, wash the apricots thoroughly. The fruit may even be left for a few minutes in a bowl with water and a couple drops of bleach to remove any residue, and in that way there’s no need to peel the apricots.
Then halve the apricots and remove the pits. Cut each half into two or three pieces.
In a saucepan add the apricots and sugar, stir well and then add the lemon juice and saffron strands. Stir again.
Place the saucepan over medium heat and stir constantly. Ideally, use a wooden spoon. Leave the mixture to simmer for approximately 10 minutes. After those 10 minutes, the mixture will be thicker and the fruit has reduced in size.
At this point the fruit can be blended so as to obtain a finer texture or either leave the pieces as is. This depends on how one prefers his/her jam.
If the fruit has been blended and want something more substantial that is, a thicker consistency, simmer for a further 5 minutes, until it thickens.
Beforehand, glass jars must have been sterilised in order to preserve the jam. To do so, first, sterilising the jars by boiling in a pot of water. Then leave to cool and dry thoroughly using a cloth.
When the jam is still quite hot, pour into the sterilised glass jars and seal. Use a cloth to avoid burning oneself. Leave the full jars upside down for two or three hours.
Once warm or cold, we can already taste our delicious homemade jam.