Summer is coming to an end. The weather is still nice but we can feel that the temperatures are starting to drop. We leave with a vest in the morning and it’s becoming difficult to dine al fresco in the evening. Our skins are still golden but the tan begins to fade. As often here the summer seems to have passed in the blink of an eye.
To take advantage of its tastes and flavors during the cooler months that are coming, I try to put sunshine in a jar by making apricot jam.
I try not to dip my spoon in it every day to keep it as long as possible!
And what do you do to make summer last?
Apricot jamSeason: summer
- ripe apricots 1 kg
- sugar 700 g
- Wash the apricots.
- Dry them.
- Cut them in half and remove the pit.
- Put them in a bowl with the sugar.
- Mix gently. Let marinate for 3 hours.
- Drain the apricots. Recover the syrup and transfer it to a saucepan.
- Cook the syrup: start at low heat, then increase the heat at the first boil and add the apricots.
- Skim off the foam, stirring regularly. Continue cooking until 105 degrees for about 15 minutes.
- To see if the jam is cooked, pour some on a plate and tilt it. The jam should almost set. It flows very slowly.
- Sterilize jam jars. Dry them well.
- Pour the still hot jam into the jars. Clean the edges of the jars before closing them for a good seal.
- Then turn them over on a cloth to expel the air.
- The jam can be kept in a cool place away from the sun.
- You can also put the almonds from the pits in the jars to add flavor.