Apricot Jam
Ingredients
900 gm Apricots
900 gm Granulated white sugar
1 Lemon juice
Method
Cut the apricots in half and remove the stones. Place the apricot halves in a preserving pan, covering or layering with the sugar. Add the lemon juice and leave to stand overnight.
Place the preserving pan over a medium heat and allow the sugar to dissolve. Make sure it is completely dissolved before continuing. Turn the heat up to full and boil rapidly for 10 to 20 minutes, stirring from time to time to avoid burning. Make sure your pan is large enough to ensure it does not boil over. Check to see whether the jam is set by putting a small amount onto a cold plate, allow to cool and then push the jam with your finger. If it forms a crinkly skin it is done.
Heat some sterilised jam jars. Allow the jam to cool for about 15 minutes, then pour into the jam jars and seal.
Acknowledgements
Delia Smith
24 Sep 2023
Shirl Seath