APRICOT GINGER JAM RECIPES

Steps:

• Wash, chop and de-stone apricots. Have jars sterilized in preparation.
• Measure 8 cups of chopped apricots into a large stock pot, along with the 4 cups of sugar, 1/2 cup lemon juice, and grated ginger.
• Bring to a boil over a high heat, stirring occasionally. Once at a rolling boil, turn down the heat to keep it at a controlled boil for 23 minutes, stirring often to prevent sticking. Note: It should be bubbling, not simmering. Start your timer when it begins to boil and at this stage add the 1 tablespoon of butter.
• At the end of 23 minutes it should have reduced down to a thick, sticky consistency but will still slide easily off the spoon. Don't worry, it will thicken as it cools.
• Jar while it is still warm and moves easily.

Steps:

• Halve the apricots and remove the stones, reserving a handful. Place the fruit, 150ml water and the lemon juice in a preserving pan. Bring to the boil, then simmer for 30 minutes, stirring occasionally, until the fruit is very soft.
• Meanwhile, using a nut cracker, crack open the reserved apricot stones to extract the kernels. Blanch the kernels in a pan of boiling water for 1 minute, then drain.
• Remove the jam from the heat, stir in the sugar, kernels and ginger. Return to a low heat until the sugar has dissolved, then boil for 10 minutes until the thermometer reaches 105°C – if you don’t have one, try the set test. You can find this method in our https://www.deliciousmagazine.co.uk/articles/how-to-make-jamHow to make jam article.
• Skim any scum from the surface, stand for 10 minutes, then pour into sterilised jars (again, see our https://www.deliciousmagazine.co.uk/articles/how-to-make-jamHow to make jam article.) Put waxed discs on top. Secure each jar with cellophane covers and elastic bands, then add fabric covers and labels.