When it comes to having sweets, children of this generation have a vast variety of chocolate bars, candies, jelly beans, and many other unhealthy options. Being a mom who follows up with the amounts of sugars my children get, I always try to offer them some traditional homemade sweets where they can learn about how the older generations used to prepare their own at home.
My grandma’s apricot jam was a great success and the boys even ask to have them as sandwiches which they sometimes take to school. I was delighted to learn that they enjoyed it especially because neither coloring or preservatives are used.
This kind of jam is done in June, where a specific type of apricots are chosen to be cooked in big pots and stored to be used later in winter times.
For every 1 kg of diced apricots you will need a 1/2 kg of sugar
1 teaspoon of lemon juice
Clean and dry jars with lids
Melted candle for sealing
Combine all ingredients in a big pot.
Do not stir as shown below.
Cook over low heat until sugar dissolves.
Over medium heat, bring to boil for around 20 minutes.
Stir occasionally until all bubbles disappear.
Continue to stir without stopping for around 10 minutes or until you get the consistency needed.
Remove from heat and fill in the jars.
Melt candles in a pan.
Using a tablespoon cover the top of the cooled jam with the melted candle.
Once the melted candle cools and hardens again, close the jars firmly and store them for later usage.
Note: 1 kg of apricots makes approximately one jar or more, depending on the jams’ consistency.
I am sure that you will enjoy ending your meal with such a tasty dessert. Enjoy.