Homemade Apricot Jam

Ingredients

• 4 kg apricots
• 3/4 kg (750 g) sugar per 1 kg apricots
• Juice of one lemon
• Note:
• You can skip the maceration step by adding a little water and boiling immediately instead of waiting a few hours for the fruit to release its juices, but the first method gives a better flavor.
• This homemade apricot jam recipe is from a friend and cook on the Shou Tabkhin El-Yom website:
• Alisar Rajab
• Click Alisar's name to visit her page and see all her delicious recipes.
• To make toast at home to serve with the jam at breakfast, see the link Whole-wheat toast bread

Method

1. Wash the apricots and cut them in half to remove the pits
2. Scatter the sugar over the apricots and let them soak for a few hours until the juices come out of the apricots
3. Put them in a pot over the heat and let them boil over medium heat until they thicken, stirring every so often so they don't stick to the pot
4. When the water disappears and the apricot pieces dissolve, add the lemon juice
5. Stir and leave them for a few additional minutes, then pour into a wide suitable container and let them cool completely
6. Cover them once they have cooled and are no longer hot so they won't spoil
7. Put them in airtight jars and keep the homemade apricot jam in the refrigerator after opening the jar
8. You can skip the soaking step and add a little water and start boiling immediately instead of waiting a few hours for the juices to come out, but the first method is tastier
9. Al-Yasar Rajab
10. To make homemade toast and serve it with the jam for breakfast, here's the link: Brown Toast Bread