Dried apricot jam

Dried apricot jam

By
From
Encyclopedia of Food and Cookery
Makes
945 g

Ingredients

Quantity Ingredient
250g dried apricots
2 lemons
1 litre water
880g sugar
6 almonds, blanched

Method

  1. Cut each apricot in half. Halve the lemons, squeeze 3 tablespoons of juice and reserve. Gather lemon pips and tie in a muslin (cheesecloth) bag.
  2. Soak apricots and lemon pips in the water for several hours. Put apricots, pips and water into saucepan and cook slowly until fruit is soft. Remove pips. Warm sugar in a preheated very slow oven for 10 minutes and add to fruit with strained lemon juice. Stir with a wooden spoon until sugar has dissolved.
  3. Boil the fruit mixture quickly until setting point is reached (place a small teaspoon of jam on a saucer and wait 20 seconds, then run a finger through it; if it wrinkles at the edges and stays in 2 separate parts the jam is right for bottling).
  4. Cool slightly and stir once to distribute fruit evenly. Ladle into warm sterilised jars, including 1–2 almonds in each jar to represent kernels. Moisten clear preserve covers with cloth dipped in vinegar and cover, or cover with sterilised screw-on lids. Tie down, then cool.
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