Apricot jam

Apricot jam

By
From
The Produce Companion
Makes
1.25 litres
Photographer
Jeremy Simons

Ingredients

Quantity Ingredient
1kg apricots, stoned and quartered, (stones reserved)
2 tablespoons lemon juice
125ml water
1kg caster sugar

Method

  1. Put the apricot stones in a zip-lock bag and tap lightly with a mallet or rolling pin to crack the shells and expose the kernels inside. Put the kernels on a small piece of muslin, bring in the corners and tie with a long piece of kitchen string to make a bag.
  2. Combine the apricots, lemon juice and water in a large saucepan and place over medium heat. Cover with a lid and bring to the boil. Cook for 5–10 minutes, until the apricots have softened slightly.
  3. Add the sugar and stir over low heat until the sugar dissolves. Tie the bag of kernels to the handle of the saucepan, allowing it to drop into the apricots. Increase the heat to high and boil for 20–30 minutes, skimming foam from the surface as necessary, until the jam is at setting point. This can be tested by putting a teaspoon of the jam onto a chilled plate; the jam should appear firm with a wrinkle on the surface once it cools.
  4. Discard the muslin bag, ladle the hot jam into warm sterilised jars and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.
Tags:
produce
companion
growing
harvest
glut
preserving
mandy
sinclair
meredith
kirton
pickling
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