With their velvety skin, “melts in your mouth” taste and fantastic aroma, apricots are undoubtedly one of the delicacies of summer.
Apricot jam is great on bread for breakfast, but you can also use it as a refreshing fruit sauce over ice cream. Recipe below calls for 2 cups of sugar, but depending on how ripe or tart the fruit is, you may need to add more sugar to it.
1 lb apricots
2 cups sugar
1 teaspoon lemon juice
Wash apricots, remove pits and cut each one into 4 pieces. Place apricot in a bowl. Pour sugar over apricot. Leave for about 2 hours or overnight. Apricots will release their juices, forming a syrup. Place apricots with the syrup in a pot. Add lemon juice and bring to a boil over medium heat. When it starts to boil, reduce heat to low and let it simmer. Remove any foam that might form on the top with a spoon. Take a small spoonful of the cooking mixture, place on a plate, let it cool and taste to see if it is sweet enough. Add sugar if necessary, stir gently. Cook until apricots are translucent and the syrup thickens, about 20 minutes. Let it cool to room temperature. Place in a glass jar and keep in the refrigerator.