{"id":5343,"date":"2019-09-05T09:41:34","date_gmt":"2019-09-05T08:41:34","guid":{"rendered":"https:\/\/antoniosotos.com\/en\/?p=5343"},"modified":"2019-09-05T09:41:34","modified_gmt":"2019-09-05T08:41:34","slug":"apricot-saffron-jam","status":"publish","type":"post","link":"https:\/\/antoniosotos.exploore.es\/en\/apricot-saffron-jam\/","title":{"rendered":"Apricot saffron jam"},"content":{"rendered":"<p><a href=\"https:\/\/antoniosotos.exploore.es\/wp-content\/uploads\/2019\/09\/Apricot-saffron-jam.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-5344\" src=\"https:\/\/antoniosotos.exploore.es\/wp-content\/uploads\/2019\/09\/Apricot-saffron-jam-1024x599.jpg\" alt=\"Apricot saffron jam\" width=\"1024\" height=\"599\" srcset=\"https:\/\/antoniosotos.exploore.es\/wp-content\/uploads\/2019\/09\/Apricot-saffron-jam-1024x599.jpg 1024w, https:\/\/antoniosotos.exploore.es\/wp-content\/uploads\/2019\/09\/Apricot-saffron-jam-300x176.jpg 300w, https:\/\/antoniosotos.exploore.es\/wp-content\/uploads\/2019\/09\/Apricot-saffron-jam.jpg 1025w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/a><\/p>\n<p>Now, just as the apricot season has ended, perhaps you still have quite a few apricots left over and don&#8217;t know what to do with them. One of the best ways for preserving the fruit for several months, and even years, is to make jam. Furthermore, it&#8217;s delicious and children love it due to its sweet taste.<\/p>\n<p>&nbsp;<\/p>\n<p>As in all our recipes, we&#8217;ve added a <strong>touch of saffron<\/strong>, which as well as to intensifying the flavours and aroma of the ingredients of our recipes, provides numerous benefits, such as <a href=\"https:\/\/antoniosotos.exploore.es\/en\/saffron-for-relieving-toothache\/\" target=\"_blank\"><span style=\"text-decoration: underline;\">relieving toothache<\/span><\/a> or <a href=\"https:\/\/antoniosotos.exploore.es\/en\/saffron-for-controlling-cholesterol\/\" target=\"_blank\"><span style=\"text-decoration: underline;\">controlling cholesterol levels<\/span><\/a>.<\/p>\n<p>&nbsp;<\/p>\n<p>Remember to use <a href=\"https:\/\/antoniosotos.exploore.es\/en\/mancha-saffron-dop\/\" target=\"_blank\"><span style=\"text-decoration: underline;\">Castile-La Mancha Designation of Origin saffron <\/span><\/a>to ensure that you&#8217;re consuming saffron with every guarantee.<\/p>\n<p>&nbsp;<\/p>\n<p>Indeed you&#8217;ll love today&#8217;s recipe as it&#8217;s so easy to make. Let&#8217;s get started!<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>1 Kg apricots<\/li>\n<li>700 g sugar<\/li>\n<li>1 lemon<\/li>\n<li>Pinch of saffron strands<\/li>\n<\/ul>\n<p>Bear in mind that the ingredients are for one kilogram of apricots. The maths is simple &#8211; if having a greater quantity of apricots, then multiply the rest of the ingredients by the kilos available to make the jam.<\/p>\n<p><strong>Elaboration<\/strong><\/p>\n<p>First, wash the apricots thoroughly. The fruit may even be left for a few minutes in a bowl with water and a couple drops of bleach to remove any residue, and in that way there&#8217;s no need to peel the apricots.<\/p>\n<p>Then halve the apricots and remove the pits. Cut each half into two or three pieces.<\/p>\n<p>In a saucepan add the apricots and sugar, stir well and then add the lemon juice and saffron strands. Stir again.<\/p>\n<p>Place the saucepan over medium heat and stir constantly. Ideally, use a wooden spoon. Leave the mixture to simmer for approximately 10 minutes. After those 10 minutes, the mixture will be thicker and the fruit has reduced in size.<\/p>\n<p>At this point the fruit can be blended so as to obtain a finer texture or either leave the pieces as is. This depends on how one prefers his\/her jam.<\/p>\n<p>If the fruit has been blended and want something more substantial that is, a thicker consistency, simmer for a further 5 minutes, until it thickens.<\/p>\n<p>Beforehand, glass jars must have been sterilised in order to preserve the jam. To do so, first, sterilising the jars by boiling in a pot of water. Then leave to cool and dry thoroughly using a cloth.<\/p>\n<p>When the jam is still quite hot, pour into the sterilised glass jars and seal. Use a cloth to avoid burning oneself. Leave the full jars upside down for two or three hours.<\/p>\n<p>Once warm or cold, we can already taste our delicious homemade jam.<\/p>\n<p>Are you game in making your own jam? \u00a0What was the result? Tell us about it on our <a href=\"https:\/\/www.facebook.com\/antoniosotosgourmet\" target=\"_blank\"><strong>Facebook<\/strong><\/a>, <a href=\"https:\/\/www.instagram.com\/antoniosotos\/\" target=\"_blank\"><strong>Instagram<\/strong><\/a> and <a href=\"https:\/\/twitter.com\/Antonio_Sotos\" target=\"_blank\"><strong>Twitter<\/strong><\/a> social networks.<\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Go ahead and make this delicious homemade apricot saffron jam. Give your ripe apricots another opportunity! <!-- AddThis Advanced Settings generic via filter on wp_trim_excerpt --><\/p>\n","protected":false},"author":1,"featured_media":5344,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[84],"tags":[94,116],"class_list":["post-5343","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-recipes","tag-saffron"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Apricot saffron jam - Antonio Sotos<\/title>\n<meta name=\"description\" content=\"Go ahead and make this delicious homemade apricot saffron jam. 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