Apricot Jam with Pistachios

How to prepare apricot jam with pistachios

1. Sort and wash the apricots. Split them open and remove the pits. Pass the apricots through a tomato mill to separate the pulp from the skin. You'll get a fine paste.
2. In a wide pot, put the apricot paste with sugar and lemon juice and cook on low heat, stirring until the sugar dissolves. After it reaches boiling point, turn the heat to medium and cook for 15 minutes, stirring occasionally. Skim the foam from the top, and if it produces too much foam you can add a small cube of butter to inhibit foam formation.
3. After this time, the jam should have reduced a bit and thickened. Lower the heat and continue cooking for another 15 minutes, stirring more frequently to make sure it doesn't stick to the bottom.
4. While the jam is cooking, lightly toast the pistachios in the oven. Roughly chop them with a knife.
5. Add the pistachios to the jam and cook on low heat for another 2-3 minutes.
7. Wash the jars, dry them and put them in a hot oven at 200°C (390°F) for about 20 minutes to sterilize.
8. Put the hot apricot jam in the hot sterilized jars, wipe the rim if it got dirty, put on the lids and tighten them well. Turn the jars upside down (standing on the lid) and leave like this for 10 minutes to create a vacuum. Put the still-hot jars under a blanket and let them cool overnight (dry canning method).
9. Store in a cool place, in the cellar or pantry. This jam will have a shorter shelf life than plain apricot jam due to the added pistachios.

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