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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
Makes: 2 x 454g (1lb) jars
Ingredients
- 1kg apricots, just ripe
- 700g granulated sugar
Method
- 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.
- 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.
- 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.
Comments
Nutritional Info
Typical values per serving:
| Energy |
175.728kJ 42.0kcal |
|---|---|
| Sugars | 11.0g |
| Salt | trace |
This recipe was first published in July 2008.
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