my husband and i were recently gifted a generous flat of fresh succulent apricots ~
even enjoying them daily as we were, we were not going to get through them all in time ~ i wanted to preserve their goodness … making a batch of jam is a great way to take advantage of abundant seasonal fruit and what i love too is that this no fuss, naturally sweetened recipe allows you to have a summer fresh fruit spread ready to go in the fridge in just minutes (you can also store in the freezer for later use).
fresh lemon juice ~ i like adding fresh lemon juice to jams for the bright flavour notes and preservative qualities of the citrus ~ it marries well here in this seasonal compote.
fresh grated ginger ~ the ginger is completely optional (if ginger isn’t your thing, just skip it) you could also consider swapping in other spices in place of ginger, such as a pinch of cinnamon or nutmeg, cardamom or star anise, or pass on the extra flavourings all together, up to you! ~ for the amount of ginger, it really comes down to personal taste preferences and what you intend to use the jam for; here is some guidance:
- a small amount of fresh ginger (1/2 tsp – 1 tsp) will give you a touch of its distinctive flavour without running the show, making it an ideal breakfast choice (pancakes/waffles/muffins/in oatmeal/yogurt, etc).
- if you crave the zinginess of ginger and appreciate its anti-inflammatory properties, ramp it up — this works well with grilled fish/shrimp // on crackers with a slice of brie as a spicy appetizer // or a fun dessert (warmed up over vanilla ice cream would be yum).
the sweetness level ~ somewhere between 1/4 – 1/3 cup maple syrup was about right for us ~ this will depend on the ripeness of the apricots you are working with (their natural sweetness level) and your personal taste, so you can adjust accordingly. Honey is another option here in place of the maple syrup if preferred.
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- ❀ 1 pound/ 450 g (minimum) pitted and chopped fresh apricot (approx 10-12 fresh apricots) no need to remove the skin, it disintegrates as it cooks
- ❀ 1 Tbsp fresh lemon juice
- ❀ ½ tsp lemon zest
- ❀ ⅓ cup/ 80 mL maple syrup, substitute honey
- ❀ optional: ½ tsp -- 3 tsp fresh ginger (peeled and grated) - quantity depends on how zingy you like it -- ½ tsp to 1 tsp will give you a touch of fresh ginger flavour without too much heat, this is especially nice for breakfast items (yogurt/muffins/pancakes/toast etc) if you like a spicier jam to cook with (goes well for example with sautéed/grilled shrimp, on appetizer crackers, etc) add more ginger to taste, up to you! If ginger is not your thing, just skip it (see post for other spicing ideas)
- Simply place the chopped apricot, lemon juice, lemon zest, maple syrup and ginger in a pot on the stove -- heat to low medium until it starts to simmer and cook for about 10-12 minutes until the apricots are well broken down into smaller chunks, stirring occasionally - keep going for another 2 minutes if you prefer a smoother jam. Cook time will vary depending on the ripeness of your fruit (if very ripe/juicy, you can expect a shorter cook time).
- Once desired texture is achieved, remove from heat and allow the jam to cool in the pot.
- Once mostly cooled, transfer pot to fridge with lid on until completely cooled (this will also allow the jam to thicken up somewhat) and then transfer into clean storage jar/s (mason jars work well). I usually run my mason jars through the dishwasher prior.
- This recipe will make approximately 2 x 8 oz cups of jam
- Store your apricot jam in clean and well sealed jar/s in the fridge for up to 2 weeks or in the freezer for 3 months (or longer).
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