Traditional Apricot Jam

by Editorial Staff

Summary

Prep Time	45 mins
Total Time	12 hrs 45 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

1 kg apricot (s), aromatic
1 kg preserving sugar, :
2 lemon (s), untreated

Instructions

Score the apricots crosswise, place in boiling water until the skin can be peeled off. Quench in cold water, peel, halve and stone.
Open 10 apricot stones with a nutcracker, boil the kernels in a small saucepan with water for 1 minute, drain and peel off the skin. Finely chop or grind the kernels.
Cut the apricots into small pieces and mix with the sugar. Wash 1 lemon with hot water, rub the peel, squeeze both lemons. Add the juice, zest and kernels to the apricots and let steep for 12 hours. If you don`t want any pieces of fruit in the jam, you can puree them now.
Bring the apricots with the leaked juice to the boil in a large saucepan, stirring until everything is bubbly. Cook the preserving sugar according to the package insert and pour into hot glasses immediately. Turn this 10 minutes upside down.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.