Apricot Jam

Apricot Jam

Use the best and sweetest apricots you can find to make the best jam.

Prep Time: 1 hour

Ingredients

1.5kg fresh apricots, halved and stoned
2 cups water
juice of 1 lemon
7 cups sugar
1 tsp butter

Method

1. Put the apricots and water into a preserving pan with the lemon juice and bring to a simmer, stirring. Cook for 10–15 minutes.

2. Add the sugar gradually and stir until it has dissolved. Bring the jam to a fast, rolling boil, stirring often, and boil for 5–6 minutes.

3. Remove from the heat and test the jam for a set. When the jam reaches setting point stir in the butter to remove any froth.

4. Pour the jam into sterilised jars and cover tightly.

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