- Cooking Time:
- Servings: 2 x 400 gms jars
- Preparation Time:
BackstoryI've tried to continue my 'festive cooking' of homemade cordials, chutneys, jams etc into the new year, and this is an easy peasy jam to make...there's no pushing wrinkly jam on a cold saucer business.
- 2 cups apricots [or any other stone fruit] -halved and pitted
- 1 1/2 cups sugar
- 1 1/2 tablespoon lemon juice
- apricot jam
- recipe has been adapted from 'Thought Palace' by Jens Alfke
- this mixture will fill approx. 2 x 400 gms jars
- Place all ingredients in a large non-aluminium pot. Allow the mixture to stand for at least two hours. The sugar will start to extract the water from the apricots, and you will end up with a sticky mixture.Put the pot on the stove and on high heat bring the mixture to a boil. Stirring continuously to avoid scorching. Once at a steady boil cook for 20-25 mins. You will need to skim the foamy scum that forms on top of this bubbling mixture. But don't stop stirring!
- Once the foaming stops it will be close to 20 mins. The mixture is ready when it has reduced by half in volume and it will look like a thick glossy bubbling jam. If it is too runny boil for another 5 mins -but no more.
- When ready take off heat. Pour the jam into the prepared jars*, fill up to 1/4 inch below the rim. Put their lids on and turn the jars upside-down. Once you have turned the last jar leave for 5 mins then turn them all right-side up. The jars should seal within 15 minutes with their lids 'popped' inwards. Any that do not must be kept in the fridge -just use them first. Label jams and store in a cool place. This jam will last up to 2 years.
- *to sterilize jars -put through the dishwasher and soak lids in a bowl filled with boiling water.