- Cooking Time: 20 minutes
- Servings: 1.5kg
- Preparation Time: 20 minutes
- 1.5kg halved and stoned apricot, chopped
- juice of 2 lemon
- 3/4 cup water
- 1.5 kg sugar
- Grease a large saucepan with butter. Add apricot, lemon juice and water and stew over medium heat until apricot are soft. Add sugar and bring to the boil, stirring frequently. Continue to boil until setting point is reached, stirring frequently.
- Pour into warm sterilised jars and seal immediately. The jam may be eaten as soon as it cools. Store for up to 12 months in a cool, dry and dark place. Refrigerate after opening
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Three Sweet Spring Treats from Saddlebred Rescue, Inc.
Get Back in the Kitchen! Easy Healthy Meals for the Non-Chef by Kathy and Andrew JudsonSee More
Delicious Fudgy Black Bean Brownies
Steamed vegetables saladSee More