How to Make Apricot Jam in home

Chutney How to Make Apricot Jam in home

August 7, 2017 By sujithaeasycooking

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.

Step by Step Picture Instruction for Apricot Jam Recipe
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Step by Step Picture Instruction for Apricot Jam Recipe

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

Slit and dressed the Fruit.

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

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

Take the Apricot Puree, sugar in heavy bottomed pan

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

Add in the pectin powder too

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

Cook till they get the glaze consistency

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.

“Apricot Jam”

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How to Make Apricot Jam in home?

prep time10 mins
cook time30 mins
total time40 mins

CourseChutney
cuisineIndian
Servings1 Kg

Apricot	500 grams
Sugar	500 grams
Citric acid	1/2 tsp
Pectin Powder	1 tsp
Cardamom	3nos

Instructions

Wash and clean the fresh apricots, pat dry them in kitchen a towel. Slit and deseed the Fruit.
Measure the Deseeded fruit in a weighing machine, Puree the apricots and set aside.
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.
Take the Apricot Puree, sugar in heavy bottomed pan.
Mix the sugar and puree, add Citric acid to the pan. Add in the pectin powder.
Cook the mix in medium heat, Once the sugar melts, bubbles will form. Add in the crushed cardamom and keep cook in medium flame.
Cook till they get the glaze consistency. 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.