APRICOT JAM RECIPE | BBC GOOD FOOD
This delicious conserve is perfect for capturing the full flavour of apricots, make the most of seasonal fruit with our easy jam recipe
Provided by Mary Cadogan
Categories Breakfast, Condiment
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 3 x 500g jars
Number Of Ingredients 5
Steps:
- Put a couple of small plates in the freezer. Halve and stone the apricots, chop the flesh, then put in a large pan with the apple juice. Crack some of the kernels to extract the nut inside (this is easy to do if you crack with the flat side of a heavy saucepan), then add them to the pan – this is optional, but gives extra flavour. Bring to the boil, reduce the heat and simmer for 10 mins, until the apricots are softened.
- Stir in the sugar and lemon juice, then stir well over a moderate heat to dissolve the sugar. Increase the heat and boil for about 20 mins until jam has set. Test by spooning a little jam onto one of your cold plates. After a moment push the jam with your finger; if the jam wrinkles, it is ready. If not, return to the boil for a further 5 mins, then test again.
- Remove from the heat, skim off any scum, then stir in the butter to dissolve any remaining scum. Cool for 10 mins, stir again, then ladle into warm sterilised jars. Seal, label, then store in the fridge for 4-6 weeks.
Nutrition Facts : Calories 57 calories, CarbohydrateContent 15 grams carbohydrates, SugarContent 15 grams sugar
FRESH APRICOT JAM RECIPE | AUSTRALIAN WOMEN'S WEEKLY FOOD
Apricots make the finest jam. They're sweet and rich with just a whisper of piquant freshness that makes the best preserves.
Categories Breakfast
Total Time 1 hours
Cook Time 1 hours
Yield Makes 5
Number Of Ingredients 4
Steps:
- Halve apricots and remove stones.
- Combine apricots, water and lemon juice in large saucepan or boiler. Bring to the boil, reduce heat, simmer, covered, 15 minutes, or until apricots are tender.
- Add sugar, stir constantly over heat, without boiling, until sugar is dissolved. Bring to the boil and boil, uncovered, without stirring, 30 minutes, or until jam will gel when tested on a cold saucer.
- Stir occasionally towards end of cooking to make sure jam is not sticking. Stand 5 minutes before pouring into hot, sterilised jars. Seal when cold.
Nutrition Facts : ServingSize Makes 5
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