Chef Burslem's Apricot Jam

Ingredients

Yield:

 

• • 5 pounds apricots halved and pitted (I purchase my apricots in Keremeos, BC)
• • 3 pounds granulated sugar
• • Juice from 3 lemons

Preparation

Difficulty:

Easy

Time:

 

Total Time:

 

1. 1. In a large stainless steel mixing bowl, combine apricots, sugar, and lemon juice and mix until all the sugar is moistened; if some sugar remains dry, allow to macerate until fruit has released enough juices to moisten sugar.
2. 1. Scrape apricot mixture into a wide shallow pot and heat over medium-high heat, stirring regularly, until sugar is melted and mixture starts to bubble (approximately 10 minutes)
3. 1. Heat apricot mixture over medium-high heat, stirring as needed to prevent scorching, until jam starts to foam (approximately 10 minutes). Continue to cook, stirring minimally and lowering the heat if necessary to prevent scorching, until foaming has subsided (approximately 20 minutes longer); scrape any foam off jam surface with a stainless steel spoon, as needed.
4. 1. Taste jam for tartness: If the jam tastes too sweet without a good balance of tartness, add more lemon juice stirring well and tasting between additions.
5. 1. Continue to cook until bubbling has slowed and jam looks glossy and appears thickened around the edge (approximately 10 minutes).
6. 1. Divide into and seal into sterilized jam jars for storing or enjoy right away! This jam is delicious on home-made bran muffins, sourdough toast, or my personal favourite - bake it on top of your favorite local brie cheese!