Following our tradition to try one type of jam per summer we decided to go for apricot jam. Its one of my all-time favorites. Thanks Eva for the jars and apricots ;)

Ingredients

• 3 kg ripe apricots (without stones)
• 1 kg 3:1 sugar
• juice of 2-3 lemons
• some neutral tasting high percentage alcohol (to disinfect the jars tops)

Instructions

Prepare a big pot. For the listed amounts of ingredients I would suggest at least a 10l pot. Prepare cleaned jars without paper labels. Place them on a baking tray in your oven. Let it heat up to 200 degrees (with the jars inside, don’t preheat) and let them bake for another 10 minutes.

Wash the apricots and remove the stones. Cut them into quarters. Mix in the sugar. Depending on how acidic you want your jam to be, add the juice of 2 or 3 lemons. If you only use it on bread, you might want to go for 2. However, for most other things (baking or for kaiserschmarren for example) I do prefer a bit more acidity, so I went with the juice of 3.

Heat the fruits while stirring from time to time. Once the jam starts to bubble aggressively, remove the jars from the oven (to let them cool down a bit). Let the jam cook on full heat for 4 more minutes under constant stirring. Remove the pot from the heat afterward.

Now fill the jam into the hot jars. Disinfect the tops with alcohol, close the jars and let them fully cool down up side down.

Tips

• as we do not have a suitable funnel we filled the jam in a 500l flexible measuring cup and used that to fill the jars