Lebanese Apricot Jam Food

APRICOT JAM

Steps:

• Toss the apricots, sugar, lemon zest and juice and vanilla in a large saucepan to combine, then mash slightly to release some of the apricot juice. Set aside for 10 minutes to allow the apricots to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
• Place the saucepan over medium-high heat. (See Cook's Note for suggested add-in.) Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 35 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or a spoon through the jam. If it holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, tightly covered. The jam will keep in the refrigerator for up to 6 months.

LEBANESE APRICOT JAM

Steps:

• Wash the apricots under cold running water. Dry with a kitchen towel. Remove the kernel from the apricots. To remove the apricot cores, take a sharp knife and cut the fruit in half lengthways following the line. Firmly grasp the two halves and twist them in opposite directions. Pull halves apart and remove the core.
• Layer the sugar and apricots in a large glass bowl. Start with a layer of sugar, then add a layer of apricots on top. Continue until all ingredients are used, making sure to end with a layer of sugar. Cover with a cloth and leave to stand overnight.
• Pour mixture into non-reactive pan (ex. stainless steel), add lemon juice, and bring slowly to a boil.
• Boil for at least 20 minutes, thoroughly skimming the froth from the surface as you go.
• Ladle hot jam in a clean and wide recipient. Place in the sun during the daytime for at least 1 week.
• Ladle into clean jars.
• To give the jars an airtight seal:
• Place filled, closed jars in boiling water for 10 minutes.
• Remove jars and place them upside down on a surface. Leave to cool until the next day.
• Wipe jars clean, label, and store. If the jam is not meant for immediate consumption, store in a cool dark place.