About this recipe:I remember in the summer when my grandmother made this jam. We would wait patiently for the jam to be cooked with slices of bread in our hands. Then we would fight over who got to to lick the spoon.
Makes: 4 jars
1kg apricots, halved and stone removed
1 lemon, juice only
750g caster sugar
2 tablespoons vanilla extract
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Method Prep:5min › Cook:30min › Ready in:35min
Put the empty jam jars and lids in a large pot, add water then bring to the boil to sterilize them. Remove the jars and lids with long tongs and drain on a claen tea towel.
Place the apricots with lemon juice, sugar and water in a large pot or a preserving pan if possible.
Clip a jam thermometer on the edge of the pan and cook over high heat. When the jam starts to foam, add the vanilla extract.
When the jam reaches 105 degrees C, turn off the heat and ladle the jam into the jars then close the jars.