Μαρμελάδα βερίκοκο

Μιά απ΄τις πιο εύκολες και δημοφιλείς μαρμελάδες, η μαρμελάδα βερίκοκο 'αιχμαλωτίζει' τον καλοκαιρινό ήλιο στο χρώμα της. Ακολουθήστε τη συνταγή της Άντζελας Νικολέττου για μια υγιεινή μαρμελάδα με ελάχιστη ζάχαρη.

Apricot jam Source: supplied (by Angela Nicolettou)

Apricot jam

Ingredients

1 kg ripe apricots

300g sugar

2 tbs lemon juice

 Method

Halve the apricots, remove the stones and cut each half into four pieces. Place apricots and sugar in a heavy based saucepan, cover and let sit for about 30 mins until the sugar dissolves and the apricots soften.

Place pot in the stove and gently heat the apricot and sugar mix while stirring for about 10 minutes. Add lemon juice and continue to simmer for about 10 to 15 minutes until jam begins to thicken. Skim any froth that forms. Test by placing a spoonful of jam on a cold plate (from the fridge) and running a line through it with the spoon. If the line stays separated, the jam is ready, if not continue to simmer and test again in 5 minutes.

Place jam in sterilised jars and seal. Best kept in the fridge as it is a low sugar jam.

Optional: add a vanilla bean to lift the taste and the aroma of the apricot.