Apricot Jam

Apricot jelly
I love making jams.  I bought a bunch of apricots that were mush after 24 hours and decided to make some jam.  I got this recipe off of Food 52.  Didn't truly follow it but a few lessons learned along the way. 

Roughly 3-4 lbs of apricots, pitted and cut in quarters


3/4 cups of sugar

1 tbsp. ground cardamon

In a medium sized sauce pan put in all the apricots and barely cover with water.  Bring to a boil and then down to a simmer.  Once in a while you can stir the apricot mixture but basically let this simmer until the water is gone and the apricots have a mushy consistency.  This could take up to an hour or less. 

Once that is done take it off the heat and let this cool until warm (above room temperature).  Then add in 3/4 cups of sugar.  I first put in 3 cups and opted to toss in another cup.  This is also when I added the cardamon.  Mix this up and let it stand for about 10 minutes.  Everything should be melted and incorporated.

Put the pot back over the heat and bring to a boil and then back down to a medium heat.  For about 10-15 minutes you need to continue stirring this mixture.  There was a point where I knew it was probably done but I continued letting the mixture heat.  I noticed that it started to look like it was caramelizing and so I took it off the heat.  Let it cool and put it in a jelly jar. 

Fast forward, the mixture is almost like a candy jelly vs a jam.  So, lessons learned along the way but still delicious.