When I received this gorgeous box of apricots from Melissa’s Produce, I thought what would be more fun than fresh apricot jam? This recipe inspired by Ruth Reichl makes it so much easier than I could have imagined. When I think about making fresh jam, I think about mason jars, boiling for 45 minutes, sealing and a day long project. What I love about this recipe, is that since it’s a fresh refrigerator jam, you bypass those steps and the result is something super simple and soul-saisfying to make. Rather than lasting a winter, it lasts 3 weeks, but it’s so delicious that it will be gone before you get there. This recipe is perfect for someone that wants to make jam the easy way. Wonderful on toast and delightful on ice cream, this apricot jam has a tart sweetness.
Fresh Apricot Jam
- 2 pounds apricots, pulled apart into pieces
- 1 cup sugar
- 1/4 cup water
In a large pot, make a syrup by combining the water and sugar together, stirring continuously, until boiling. Then turn the heat down to a simmer and continue to stir until the syrup is clear.
Add 1 pound of the apricots into the pan and cook slowly, stirring occasionally, until they start to turn into mush. Then add the remaining pound of apricots. Continue to cook and stir until the apricots are soft and reach your desired consistency.
Pour into mason jars and store in your refrigerator for a few weeks.