1 hr 5 mins
A good, old fashioned jam. I still remember the joy of fresh bread, homemade apricot jam and the cream, fresh cream, real cream, not from the supermarket shelf...
Category: Jam, Preserves
Keyword: Apricots, Jam, Preserves
Quantity: 1 litre (approx)
- 1 kg apricots
- 1 cup water
- 1/2 cup lemon juice
- 1 kg sugar
Wash and halve the apricots and remove and discard the kernels.
Chop the apricots, coarsely.
Combine apricots, water and lemon juice in a large heavy based pot.
Bring to the boil and boil gently, covered for 10 minutes, until the fruit is tender.
Add the sugar and stir until dissolved.
Bring to the boil and boil rapidly, uncovered until setting point is reached.
Remove from heat and allow to stand 10 minutes.
Pour into warm, sterilised jars and seal.
When cool, label and date.
The simplest method for checking for a good set is to place a saucer in the freezer so that it is very cold. Then when you think the jam is ready, place a little on the saucer and leave it until it cools down before running your finger through the middle of the jam, the surface should wrinkle and the jam should not run back and fill the track your finger has made.