Here we are again to our seasonal appointment with jams in Barbialla Nuova. This week we made some apricot jam, and this is our recipe.
Pick ripen, sweet apricots (we use those from our organic trees in Brentina and Doderi). Wash, peel, and pit. Weight the pulp and place it in a suitable pan; add 300g of cane sugar for each kg of pulp (this will give you a slightly sour product. If you'd rather make it sweeter, add 400-500g of sugar per kg). Keeping the flame low, cook for 2-4 hours depending on which consistency you want to achieve. You need to stir the mixture very often; using a spoon, remove the foam that forms on the surface. Make sure you turn off the fire when the mixture is more liquid that you want your jam to be, as during cooling it gets much more dense.
In the meantime sterilize your jars (we boil them for 1 hour). As soon as you have reached the right consistency, jar your jam when it's still hot. Clean the edge of the jar with a paper towel before firmly placing the cap. Close the jars and place them upside down. The following day we boil the jars again for one hour to ensure that the product inside is sterile and to check for any leaks from the caps (if they are not sealed properly you will see water in your jars).