Today a good friend of mine gave me a bag of apricots from her mum's tree.
I took the opportunity to try my hand at apricot jam. I've only ever
Since then I have purchased a preserving pan, one of my best op shop finds! It is a very very old cast iron and enamel one and I just love it.
I used a recipe from Thane Prince's "Jams and Chutneys: Preserving the Harvest".
1 kg just ripe apricots
freshly squeezed juice of three lemons
1kg of white granulated sugar
125g liquid pectin (optional)
- Cut apricots into quarters and remove the stones. Put the fruit, 400ml of water and lemon juice in a preserving pan and bring mixture to the boil. Simmer over a low heat, stirring occasionally, for about 15 minutes until the fruit is very soft.
- Add the sugar, allowing it to dissolve into the fruit. Try not to stir the mixture too much, as this will break up the apricots - you want to retain some large chunks to give the jam texture.
- Increase the heat and bring the mixture to a full rolling boil. Boil for 4-5 minutes, then stir in the pectin and boil for a further 2 minutes. If making the jam without pectin, it will need to be cooked at a full rolling boil for 15 minutes: this will produce a softish jam.
- Remove from heat and test for a set.
- When the jam has reached setting point, pot it into hot sterilized jars, seal and label.