Apricots are in season in July and August and this wonderful homemade jam is the perfect way to preserve them. It is very quick to make and is delicious with scones, as a filling for a sponge cake or stirred into yoghurt. And if you thin the jam with a tablespoon of boiling water, it can also be used as a glaze for fruit tarts or to stick marzipan to a cake. This recipe makes about 5 jars.
1 kg fresh apricots – washed
1 kg granulated sugar
juice of 1 lemon
Wash your jam jars in hot soapy water, rinse and place in a low oven for about 10 minutes or until they are dry.
Have a look at 'all you need to know about making jam' to learn about testing for set and tips on sterilising and filling the jars.
Put a plate in the freezer.
Halve the apricots, remove the stones and put the apricots into a preserving pan with the lemon juice. Simmer gently until soft.
Add the sugar to the pan and heat slowly until dissolved. Then turn the heat up and bring to a rolling boil for 10-12 minutes. If you think it might be catching on the bottom, give it a stir but be careful, as the jam will be very hot.
Remove your plate from the freezer and test for set by putting a small amount of the jam on to the cold plate. Push your finger across it and if it wrinkles, it is ready. If not, give it another five minutes and then test again. When you have a set, remove the pan from the heat and stir in a knob of butter. This will get rid of any scum that has formed.
Leave to cool slightly before putting into warm sterilised jars.
This is also an essential ingredient for my curry mayonnaise which I use to make coronation chicken.
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