Nutrition Spotlight
Apricots, together with so many other fresh summer fruit, is a gift to us from nature during these high-temperature months. Packed with lots of beta-carotene and vitamin A, they can protect our skin and our eyes from the not-always-friendly mood of the bright summer sun. And after we have enjoyed eating them raw, when they are at their ripest and juiciest, we can use them to make one of the most delicious flavors of marmalade.
In the recipe below, apricots are flavored by saffron, a spice that is well-known for its nutritional value, especially rich in antioxidants. Of course, the amount we use is tiny and the nutrients’ quantities are negligible. But we take full advantage of its color and aroma.
If you haven’t used saffron before, you should know that the aroma is distinct and not to everyone’s liking. It also has a powerful color. The natural orange color of the apricots becomes more radiant, the apricot flavor is enhanced by the saffron and the sweet taste of the jam gets a slightly bitter note.
You can use this jam for sweet recipes like tarts and cheesecakes or you can enjoy it as is on bread for breakfast or as a topping for yogurt, ice cream, pancakes or waffles.
Apricot Jam with Saffron and Honey
Equipment
- Food processor
- Medium saucepan
Ingredients
- 1.1 pounds ripe apricots, peeled and without pits (500 gr.)
- 1 cup honey
- ⅛ tsp saffron powder
- 2 tbsp fresh lemon juice
Instructions
- Cut the apricots in small pieces. Place half of them in a food processor and process them until they become a smooth purée.
- In a medium saucepan, place the apricot purée and the rest of the apricot pieces and add honey. Put the saucepan over low heat.
- Once the boiling starts, you’ll see light orange foam forming at the surface, which will soon be gathered towards the rim. Use a spoon to carefully skim it off.
- Add the saffron powder, stir slightly and let the jam boil for about 20 minutes, stirring occasionally. At the last five minutes, add the lemon juice and slightly stir. The jam may seem watery at the end of the boiling time but it will set even more while it cools.
- Let it cool completely, transfer it to glass jars and refrigerate it.
NOTES
