I grew up in my grandfather, Lupe Concha's, house at Taos Pueblo and as the oldest child I was lucky to spend some time with him before he passed away. I was still young and don't remember much but he definitely imprinted many things on to me. I can't remember if apricot jam reminds me of him because of the amazing apricot tree he had in his fading orchard, or because he would make jam of said apricots. Regardless apricot jam is my favorite and always has been and is always the first thing I make sure to make when I get my hands on apricots.
As fate may have it the land I first bought has two giant apricot trees that produce fruit here and there but this year seem to have infinite little red fruits that are different than any other apricot I can remember ever trying, sharing more similarities with a peach than most apricots. They are getting more red each day and we'll soon be picking and making jam.
Here's the recipe we use ↴
↴ RECIPE
500g apricot
200g sugar ( good quality pure cane sugar )
1 lemon, juiced
↴ METHOD
Pit apricots and toss in sugar, then add lemon juice and let sit covered at room temperature for 12-48 hours
( trust me, the longer you let them sit the better )
Put mixture into a pot and put on high heat.
( Micaceous pot if you have one you're willing to use )
Stir with a wooden spoon until it had reduced enough for your liking, or until temperature reached 217f.
( It will thicken a little as it cools so stop it just before where you actually want it )
If you like the apricots smashed up more smash them before transferring to jars.
Fill your clean mason jars with hot jam leaving 1/4 in at the top and screw on the cap and transfer to boiling water for 10 min.
Remove after 10 min, screw the cap completely and let cool at room temp.