Apricot Jam II

Apricot Jam II
Recipe type: Jam
Cuisine: British
  • 1kg (2lb 4oz) apricots, halved and stoned
  • Juice of 1 small lemon
  • 250ml (9 fl oz) water
  • 1kg (2lb 4oz) caster sugar
  • 1 knob butter
  1. Place the apricot halves, lemon juice and water in a large non-reactive saucepan and bring slowly to the boil, stirring occasionally.
  2. Reduce the heat and simmer until the fruit is soft. This should take 10 to 20 minutes
  3. Remove from the heat, add the sugar and stir well until it has all dissolved.
  4. Return the pan to the heat, add the butter and stir until melted.
  5. Bring the jam to the boil and keep it boiling rapidly for 15 minutes.
  6. Test for setting. If setting point has not yet been reached, boil for an additional 5 minutes and then test it again.
  7. Pour into warm sterilised jars and seal with good fitting lids.

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