4. Simmer Slowly
Reduce the heat and simmer uncovered for 25–40 minutes. Stir occasionally to prevent sticking and skim off any foam that forms on the surface.
As the mixture thickens, the color deepens to a rich amber.
5. Test for Doneness
Place a small spoonful on a chilled plate. If it wrinkles slightly when pushed with your finger, it’s ready. If not, continue cooking for a few more minutes and test again.
6. Jar the Jam
Pour the hot jam into sterilized jars, leaving a small space at the top. Seal tightly and allow to cool completely. For longer storage, process jars in a boiling water bath for 10 minutes.
Tips for Perfect Texture
For a smoother jam, blend lightly before jarring.
For a rustic texture, leave fruit pieces intact.
Stir frequently toward the end of cooking to prevent burning.
Traditional apricot jam should be thick yet spreadable—not stiff or rubbery.
How to Enjoy Apricot Jam
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