Apricot Jam Recipe | Khubani Ka Jam
Apricot jam is a sweet and tangy spread made from fresh apricots, perfect for spreading on toast or adding to desserts. This easy, 3 ingredient apricot jam recipe is low-sugar and uses no pectin.
Recipe Info
Nutrition
Calories: 54kcal | Carbohydrates: 14g | Protein: 0.3g | Fat: 0.1g | Fiber: 0.4g
Ingredients For Apricot Jam Recipe | Khubani Ka Jam
- 1 kg Apricots approx. 30 apricots
- 500 gm Sugar approx. 2.5 cups
- 2 Tablespoons Lemon Juice
Step By Step Instructions for Apricot Jam Recipe | Khubani Ka Jam
- Wash the apricots thoroughly under running water. Choose ripe juicy and sweet apricots for the best results.1 kg Apricots
- Cut the apricots in half and discard the pits. Then chop them into small pieces. If you like chunkier consistency of jam, you can cut the apricots into larger pieces. Or you can also blend the apricots into a puree for a smoother consistency of jam.
- Add sugar to the chopped apricots and let the mixture rest at room temperature for 1-2 hours. It makes the apricot skin soft and reduces the cooking time. You can skip this step if you are short on time and just cook the jam for longer.500 gm Sugar
- The sugar will have melted into a syrupy base after a few hours.
- Then transfer the apricot and sugar mixture to a pot and cook it on a low flame. Stir from time to time to ensure that the jam doesn't stick on the bottom. If you want to make it faster, you can cook it on medium flame, however you will need to monitor and stir it quite often.
- There might be some foam that comes on the top of the apricot jam. You can skim this foam off with a spoon for a clearer jam. The foam doesn't affect the taste of the jam in any way, but is generally removed to make the jam clearer. Another option is to add a teaspoon of butter to the jam while cooking to help dissolve the foam.
- Continue to simmer the jam as the apricots break down and become soft.
- The mixture will start to thicken as it gets ready. It will take roughly 40 mins to reach this stage at low flame for 1 kg apricots. However, the jam will still look a bit liquidy while it's hot.
- To test if the jam is ready, place a small quantity on a cold plate and tilt it vertically. If the jam is runny and separates from the liquid it needs to cook for some more time.
- Repeat the test after cooking a few more minutes. Once the jam is able to hold its shape well, it means that the jam is ready. If you have a candy thermometer, you can cook the jam until it reaches 220°F or 104°C to ensure that it sets properly.
- Then add lemon juice to the apricot jam. Mix it well and cook for 3-4 more minutes. Some people also like adding lemon juice at the beginning to avoid having to dry the liquid again, however, adding lemon juice at the end helps better preserve its flavor.2 Tablespoons Lemon Juice
- Then transfer the apricot jam to a clean air tight jar. Allow the jam to cool completely at room temperature before storing it in the refrigerator.
- Apricot jam is ready. Always use a clean spoon to take out the jam. Serve it with toast, pastries, pancakes or any other favorite dish.
