Pantry / RICETTI
Maltese farmhouse apricot jam
Ripe apricots made into jam for pastries and bread.
◷ 60 min / 20 servings
Method
- Chop apricots and check for stone fragments. Cook with water for 10 minutes.
- Add sugar and lemon. Stir over low heat until dissolved.
- Boil 15–25 minutes until a cold-plate drop wrinkles. Stir to prevent catching.
- Cool and keep in clean containers in the fridge up to 2 weeks or freeze.
✳ From the kitchen
Part of farm-family preserve making; this version requires refrigeration.
Tradition reference
Diar il-Bniet · Farm-family preserves ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.