Apricot jam.

Apricot jam is among the most appreciated along the jams. A great classic, easy to prepare. You will have summer on your plate all winter long . Ideal to spread on bread or toast for your breakfast, an other recipe like “ la crostata di albicocche ” just a pure delight. Also to accompany savory dishes like cheeses. Apricot jam is a versatile jam even your little ones will love !

You start by the sterilization of your jars where you will store the jam.

Now you carefully wash the apricots, dry them and remove them from their stones.

Put them in a bowl adding the sugar and the filtered lemon juice and the lemon peels and add the splash of vanilla essence.

Let marinate at room temperature for 6 to 8 hours.

Put the fruit in a iron cast pan and let it simmer over a very low heat for about 45 minutes, stirring from time to time. Take your time it’s important that it cooks slowly so that the fruit doesn’t burn or darken.

You can choose if you want to leave some pieces in jour jam or if you prefer a velvety consistency,if you prefer the velvety one blend with your hand blender and let thicken for an other 20 minutes on a very low heat. The right consistency is when you pour a drop on a spoon when it gels and it doesn’t drips it’s ready.

Poor the still boiling jam in your jars close them and turn the jar upside down till they are completely cold.

Done !

Buon appetito.