Apricot jam
Ingredients
- 1.25kg of just ripe or slightly unripe apricots, destoned and cut in half
- 900gms caster sugar
- 30ml water
- 30ml fresh lemon juice
Method
- Place apricots in a saucepan. Add cold water and lemon and bring to a gentle boil.
- Reduce heat, cover with lid and simmer for 10-15 minutes.
- Add sugar, stirring constantly until sugar dissolves. Increase heat, bring fruit to a boil to cook off liquid. This should take about 20 minutes. Stir frequently to ensure mixture doesn’t burn.
- Spoon a small amount of jam on a chilled plate. Let it stand for a minute to cool then move it slightly with a spoon. If it wrinkles slightly, it is ready. If it is still very runny, cook for another 5 minutes and try again).
- Once jam is set, remove saucepan from the heat. Let jam stand for 10 minutes to allow fruit to settle.
- Pour into sterilised jars. Jam will still be a liquid consistency at this point. It will set completely in the jar after 48 hours.
Page Last Reviewed: 03 Nov 2021