We have an apricot tree in the back yard that produces a lot of fruit. My favorite thing to do with the surplus is to make apricot jam. Here's my quick and simple recipe:
- Halve and pit the fruit. I use a paring knife to slice around the apricot, the pit comes out easily.
- Run the fruit through a food mill using a disc with relatively large holes, like 0.8 cm. The food mill breaks down the fruit (particularly important with plums), and removes the skin.
- Weigh the processed fruit on a kitchen scale. Add 14 oz (2 cups) of sugar per pound of fruit. This may seem like a lot at first, but it easily mixes in and the resulting jam is not too sweet.
- Bring the mixture to a boil in a large frying or saute pan. Cook for 20 minutes, stirring occasionally. A light colored foam will develop on the surface.
- Turn off heat and let cool in the pan.
- Skim off and discard the foam with a spoon.
- Ladle or pour jam into containers. Refrigerate for immediate use, freeze or can for later.