I love making jam – it’s great to be able to choose your own flavours and control how much sugar is going in. It’s also handy when you have excess produce in the garden and makes a great present for loved ones. This recipes fills 5-6 250ml jars.
1kg of apricots
1/2 cup of water
1/4 cup of lemon juice (you can also add a few lemon rinds if you’d like it extra lemony)
750g of caster sugar
1. Halve apricots and remove stones.
2. Combine apricots, water and lemon juice in large saucepan.
3. Bring to the boil, reduce heat, simmer, covered, for about 15 minutes or until apricots are tender. Use a spoon to remove any scum from the surface.
4. Turn down the heat as low as it will go. Add sugar, stir constantly over heat, without boiling, until sugar is dissolved.
5. Bring to the boil and boil, uncovered, without stirring, for about 25 minutes..
6. Towards end of the 25 minutes, you’ll need to start stirring the pot to stop the jam from sticking. The jam is ready when it reaches setting point. One way to test this is to put a plate in the fridge and cool it down. Take it out and smear a small dollop of jam across its surface. If the consistency is “jelly like” then your jam has reached setting point.
7. Stand for 5 minutes.
8. Ladle hot jam into clean, dry jars and seal. As the jam cools, it will thicken.
9. Use kitchen gloves to pick up jar and invert (stand upside down on lid) for 2 minutes. This helps create a vacuum.
10. Turn the jars upright. Set aside to cool.
11. Store in a cool, dark place away from direct sunlight until ready to use. Refrigerate after opening.
SOURCE: Vegematarian original