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    Apricot Jam

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    Apricot Jam

    This is the easiest jam to make. Apricots have a medium amount of pectin, so they don’t tend to underset or overset. Adding a teaspoonful of dried, lemon-scented pelargonium leaves at the end of cooking gives it a twist.

    • Preparation time: 15 minutes, plus 18 hours maceration
    • Cooking time: 15 minutes
    • Total time: 30 minutes plus, 18 hours maceration 30 minutes

    Makes: 2 x 454g (1lb) jars


    • 1kg apricots, just ripe
    • 700g granulated sugar


    1. Cut small apricots in half and large apricots into quarters and discard the stones. Mix the fruit and sugar together in a large container, cover with a clean tea towel and leave in a cool, dry place for 18 hours.
    2. Place a few saucers in the freezer so that they're cold enough for testing later. Preheat the oven to 140°C/gas 1, then sterilise and warm 2 jam jars in the oven.
    3. Put the mixture in a pan and bring to the boil on a high heat. Reduce to a medium heat and cook for about 15 minutes, stirring occasionally. Test the jam when the juice has thickened and the bubbles are large – the setting point has been reached when a drop placed on a chilled saucer forms a skin that’s visible when lightly pushed. Remove from the heat and ladle into dry, warm jars. Tighten the lids and turn each pot upside down until cool. Store in a cool place for up to 6 months.

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