Apricot jam
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Serves:
70
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Ready in:
1 hour 10 mins
(30 mins
Prep
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40 mins
Cook)
Jam making is something I learnt from my gran, and though we used loads of different fruits, this apricot jam has got to be my favourite.
Ingredients
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1kg apricots, halved and stoned
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juice of 1 small lemon
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250ml water
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1kg caster sugar
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1 knob butter
Preparation method
- Place the apricot halves, lemon juice and water in a large non-reactive saucepan and bring slowly to the boil, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the fruit is soft.
- Remove from heat, add the sugar and stir until it has dissolved completely. Return the pan to the heat, add the butter and stir until melted.
- Bring the jam to a full boil and boil rapidly for 15 minutes, then test for setting. If setting point has not been reached, boil for 5 minutes more, then test again. Pour into warm sterilised jars and cover immediately.
How to test jam for setting
Test for setting by spooning a small amount onto a chilled saucer. Chill for 3 minutes, the push the jam with your finger; if wrinkles form on the surface, it is ready.