Apricot jam, the only gem my son Alex likes. Last week when I made the strawberry jam he felt left out. Try explaining to a 5 years old that the apricots are not in season just yet, a few more weeks and the farmers market will be flooded with them. All I got were wet puppy eyes.
Well at this point supermarket apricots looked just as good. Here is Alexander's apricot jam.
4 pounds apricots
1 cup water
4 cups sugar
Juice of 1 lemon (optional)
2 tbsp orange liqueur ( Grand Marnier)
Quarter the apricots ( no need to remove the skin). place the quarter apricots, sugar , liqueur and the cup of water in heavy saucepan.
Boil for 30 to 40 minutes. To check if is done drop a spoonful on a cold dish, if it jells is done. Taste the Jam, if you desire add the lemon juice.
If you like a smooth texture once is cool, use a hand blender to achieve it. It keeps in the refrigerator for 2 weeks, or could be canned.