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Capture the sunny flavor of fresh apricots in this simple homemade jam. With just a few ingredients, you can make a sweet, tangy spread perfect for toast, scones, or yogurt. A taste of summer from the Himalayan foothills.
Prepare the Fruit and Jars
Macerate and Cook the Apricots
Simmer and Thicken the Jam
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Capture the sunny flavor of fresh apricots in this simple homemade jam. With just a few ingredients, you can make a sweet, tangy spread perfect for toast, scones, or yogurt. A taste of summer from the Himalayan foothills.
This indian recipe takes 45 minutes to prepare and yields 30 servings. At 46.97 calories per serving with 0.24g of protein, it's a beginner-friendly recipe perfect for breakfast or snack.
Add Lemon Juice and Test for Set
Cool and Store the Jam
Add a cinnamon stick, a star anise, or 2-3 lightly crushed green cardamom pods to the pot while the jam simmers. Remove the whole spices before jarring.
Add the seeds from half a vanilla bean or 1 teaspoon of pure vanilla extract along with the lemon juice for a warm, aromatic flavor.
Stir in 50g of finely chopped almonds or pistachios during the last 5 minutes of cooking for added texture and flavor.
Apricots are an excellent source of Vitamin A (from beta-carotene), which is essential for vision health, immune function, and skin integrity.
This jam contains antioxidants like flavonoids and beta-carotene from the apricots, which help protect your cells from damage caused by free radicals.
The fruit pulp in the jam provides a modest amount of dietary fiber, which is beneficial for digestive health and can help regulate blood sugar levels.
One tablespoon (about 20g) of this homemade apricot jam contains approximately 45-50 calories, primarily from the sugar and the natural sugars in the fruit.
While it contains vitamins and fiber from the apricots, this jam is high in sugar and should be consumed in moderation. It's a treat rather than a health food. The homemade version is better than store-bought as it contains no artificial preservatives.
There are a few common reasons: 1) Not enough cooking time. 2) Not enough pectin (apricots are medium-pectin fruits). 3) Not enough acid (lemon juice is crucial). You can try re-boiling the jam for 5-10 minutes to see if it sets upon re-testing.
Sugar is not just for sweetness; it's a crucial preservative and helps the jam to set. Significantly reducing it will affect the texture and shelf life. For a lower-sugar version, you would need to use special low-sugar pectin and follow the package instructions.
Yes, you can make jam from dried apricots. You will need to soak them in water for several hours or overnight to rehydrate them before proceeding with the recipe. The texture and flavor will be more intense and less fresh than jam made with fresh fruit.
When stored in a sterilized, airtight jar in the refrigerator, this jam will last for up to 4 weeks. If you use proper canning techniques (water bath processing), it can be stored in a cool, dark place for up to a year.