Take 1.5kg of apricots. A mix of ripe but firm, and slightly unripe fruit works best. The unripe fruit have a higher level of pectin which helps your jam set better. Give your fruit a good wash, particularly if your supermarket is like mine, and people like to grope the food a little too much...
Cut your fruit up; I find quarters work best. Remove the little bits of stalk from the top, and any major blemishes.
Now is the time to get your jars ready; give them a good wash, rinse, then pop them on a tray and into the oven. I usually have the oven around 140C. At the same time, pop a saucer into the freezer.
Stir until is dissolves, then bring to the boil. Boil rapidly for about 15 minutes. Make sure you stir the jam regularly, as apricot has a tendency to stick to the bottom of the pan, and burn. If it does stick, make sure you don't stir these bits up into your jam as they will darken your jam.
And look, barely burnt it at all (for a change)! This is where I lick the pot...just make sure you don't burn your tongue!
5 comments:
Wow! you've been busy! Is all that apricot jam for some gifts? Hope you keep one jar to enjoy for yourself.
Simply, YUM!!! Apricot Jam!!!! My absolute favorite!!! Looks so good...
Thanks for visiting my blog... 8-)
This looks so amazing! And that's coming from a girl that's eaten herself into a sugar coma in the last 24 hours. :)
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