Apricot Jam (easy)

Apricot Jam (easy)
Recipe type: Jam
Cuisine: British
  • 1.6 kg (3.5lb) apricots
  • 300 ml (1/2 pint) water
  • 1.4 kg (3lb)sugar
  1. Wash, halve, and stone the fruit.
  2. Place the fruit and water in a preserving pan.
  3. Put on the stove and bring to a simmer
  4. Whilst the mix heats up, crack 5 or 6 of the stones, remove and halve the kernels and blanch them by dipping in boiling water for 30 seconds.
  5. Add the halved kernels to the preserving pan.
  6. Allow to simmer until the fruit is tender and the liquid is reduced by one-third.
  7. Add the sugar and stir over low heat until it is all dissolved and the jam takes on a glossy look.
  8. Bring to the boil and boil rapidly until setting point is reached.
  9. Remove from the heat, skim off any scum, pour into pre-heated pots, cover and seal whilst still hot.

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