Apricot and Almond Jam

Apricot and Almond Jam
  • 1.4kg (3 lbs) dried apricots
  • 5.1L (9 pints) water
  • 4kg (9 lbs) sugar
  • 60g (2 oz) almonds
  1. Cut the apricots into pieces and let them stand in the water for 24 hours.
  2. Blanch the almonds and make sure any skin has been removed.
  3. With the apricots still standing in the water, bring to the boil and cook until the fruit is tender. This will be about half an hour.
  4. Add all the sugar and let it dissolve - stirring gently will help.
  5. Boil until the jam will nearly set, then add the almonds.
  6. Keep boiling the jam until a sample will set.
  7. As scum rises to the surface, keep skimming it off with a spoon so you are left with just clear jam.
  8. Pour into prepared jars.

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