A simple, heartwarming recipe that brings back the sweet memories of summer mornings and family kitchens.
Traditional Apricot Jam from My Childhood (Gem de Caise Tradițional)
Ingredients
Instructions
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Wash the Apricots:
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Rinse the apricots in several rounds of clean water.
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Be gentle to avoid washing out their natural sweetness.
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Pit the Apricots:
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Wear gloves (optional) to protect your hands.
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Remove the seeds carefully, keeping the fruit as intact as possible.
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Sweeten and Rest:
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In a large bowl, mix 1 kg of pitted apricots with approximately 300 g of sugar.
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Let the mixture sit overnight in the fridge, covered.
Adjust sugar quantity depending on how ripe/sweet your apricots are. -
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Cook the Jam:
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Transfer the apricots and their juice into a large saucepan.
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Add the juice of 1 lemon and mix well.
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Simmer over medium to low heat for about 1 hour, stirring occasionally.
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The jam is ready when it thickens and the color deepens.
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Optional:
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For a smoother consistency, blend or crush the jam during or after cooking.
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For a chunkier texture (like in childhood), leave the apricot pieces whole.
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Jar and Store:
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Pour the hot jam into sterilized jars.
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Seal tightly with new lids, flip the jars upside down, and cover with a towel.
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Let them sit overnight like this to vacuum-seal.
Keeps 1–2 years in a cool, dark pantry. -