Bonne Maman Apricot Jam

Before you begin: To ensure good conservation, clean the jars and capsules well. Then dip your lids and jars in a saucepan filled with water and bring everything to a boil for between 5 and 15 minutes. Then let them dry upside down on a clean cloth. You can also put them in the dishwasher!

1. Choose 850 g of beautiful apricots, fully ripe and not too damaged, favoring fruits grown close to you.

2. Bonne Maman's tips You can also use fruit that has been left to sit for a little while, but you will then have to reduce the sugar and your jam will be more liquid.

3. Rinse the whole apricots (to prevent them from becoming waterlogged) then remove the stems and stones. Cut the fruit into 4.

4. THE tips from Good Mom You can keep your pits and use them to drain water from your plants (instead of clay balls for example). Rinse the pits, then scald them with a teaspoon of salt and a little white vinegar, in order to remove all the remains of fruit flesh and prevent them from rotting. Please note: never use your pits for any other food preparation, as they can be toxic if they break.

5. Place the fruit in a large saucepan and start cooking over medium heat, stirring regularly with a wooden spatula. Prepare about 200 ml of water, which you will add as the water evaporates.

6. THE tips from Good Mom You can use infused water (lavender, rosemary, etc.) to give your jam even more flavor! It also works very well with jasmine tea.

7. Allow about half an hour for the fruit to soften. If you prefer a jam without chunks, you can blend your preparation.
8. Lower the heat, slowly add 920 g of 'special jam' sugar, stirring regularly.

9. THE tips from Good Mom To make a less sweet apricot jam, remove 200 g of sugar (but the shelf life will be shorter!)

10. When the sugar is well incorporated, cook for about 15 minutes over high heat (low boil), stirring regularly so that your jam does not stick to the bottom of the pan during this cooking time.
11. Cooking is complete when the fruits become more translucent and are evenly distributed throughout the preparation.

12. THE tips from Good Mom To check if the jam will set, pour a drop onto a plate previously placed in the refrigerator, and tilt it: if the drop slides, the jam is not cooked enough. If it sets, it's ready!

13. At the end of cooking, add two tablespoons of lemon juice (to help preserve and enhance the taste of the fruit!) and bring to the boil for a few seconds. Off the heat, you can remove the foam that forms on the surface.
14. Pour immediately into the jars using a ladle, filling them to the maximum. Close with the appropriate lids and turn the jars upside down on a cloth to obtain self-pasteurization.
15. Let the jars cool before labeling them. You can then store your jams in a cool, dry place for several months. After opening, keep your apricot jam in the refrigerator and consume it within the following month.