Apricot is a soft fruit; boil it long and it breaks down completely into a marmalade. If you want a jam with pieces of fruit in it, cut the apricots large and do not boil them for more than thirty minutes. Choose fruit that is ripe but still firm.
Ingredients
For the jam
For jarring
Method
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Prepare the apricots
Wash them, take out the stones and cut them into large pieces.
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Rest them in sugar
Mix with the sugar and leave for 8 hours.
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Bring to the boil
Tip into a pan, bring to the boil and lift off the foam.
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Cook
Boil for 25 minutes. Shake the pan rather than stirring it.
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Add the kernels
If you are using them, add the apricot kernels at this stage.
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Add the lemon
Add the lemon juice, boil for another 3 minutes and test the set.
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Fill the jars
Fill the jars while hot, turn them upside down and leave to cool.
Tips
- Do not boil it for more than thirty minutes, as the apricots break down into marmalade.
- Do not buy very ripe apricots; firm fruit holds its shape in the jam.
- Apricot kernels add a flavour like almond and are worth trying.
Nutrition
92
kcal
23 g
Carbs
22 g
Sugar
1 g
Fibre
Values are per serving and approximate.