Apricot Jam

Apricot jam chef in disguise

What do you pack when you’re an expat at the end of your vacation back home and you’re getting ready for another year away from your family and friends?

How do you capture the precious warmth and joy that you feel in their company? what can you take to help you get through the months of nostalgia?

Whenever we go back home for a visit, my mum prepares a love package for me and the kids, there are always new books and DVDs for the kids,a few props for my blog, her signature cookies, maamoul, Zaatar, nabulsi cheese and this apricot jam. My son loves jam but in his book, no store-bought could ever come close to his teta’s homemade apricot jam (teta is Arabic for grandma).

For the first few months after the vacation, I am fine, I miss everyone, but I manage to keep busy and keep my mind off it. But as the year rolls by and we get to the last couple of months before the summer break I struggle with longing and little details like opening a jar of my mum’s jam, tracing her handwriting on the lovely notes she sticks to the lids can drive me to tears.

Apricot jam by chef in disguise

My mother’s recipe is rather unique, she reduces the amount of sugar and the cooking time to preserve the color and the flavor of the apricots. She also cooks the jam half way through on the stove top and then she uses the oven to dehydrate the jam till it is the consistency she likes.

Today I am giving you 2 recipes, a traditional apricot jam and my mum’s apricot jam.

Homemade-apricot-jam-chef-in-disguise

• 1 kg Apricots, washed dried, pitted and quartered

• 500 grams sugar

• Juice of half a lemon

 

1.In a pot place the Apricots,sugar and the lemon juice allow to stand for one hour.

2. Over medium heat, bring to a boil.

3. Lower the heat and keep it simmering till it is reduced by 1/3 or 1/2 depending on how thick you like your jam.

4. To make sure that your jam is ready, place a saucer or a small plate in the freezer for 5 minutes or until chilled then spoon a little of the hot jam onto the cold saucer. Return to the freezer for 2 minutes or until chilled.Touch the conserve. If it wrinkles and feels gel-like, it’s ready.

5. Ladle the jam into clean jars, close, allow to cool and store in the fridge

Apricot jam from scratch

Notes

If you are making jam that you plan to store for a long period of time you need to use a 1:1 fruit to sugar ratio. I, on the other hand prefer our jam a little less sweet. All that sugar overwhelms the delicate fruit so I use a 2:1 ratio and keep my jam in the fridge.

Apricot jam chef in disguise

My mum’s Apricot jam

3 kg apricots

1 kg sugar

Juice of one lemon

1.In a pot place the Apricots,sugar and the lemon juice allow to stand for one hour.

2. Over medium heat, bring to a boil.

3. Lower the heat and keep it simmering  till it is reduced by 1/3

Dehydrating the jam

4. Preheat the oven to 180C,for 15 minutes then turn it off

5.ladle the jam into a baking sheet and place it into the hot turned off oven.

6. stir every 10 minutes

7. When the oven cools down completely check the consistency of the jam, if it is still too runny, repeat steps 4 to 6

5. Once the jam is ready ladle it into clean jars, close, allow to cool and store in the fridge