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Apricot Jam
A simple sweet fruity jam made with fresh apricots (no pectin).
Equipment
- weighing scales
- Sharp knife
- chopping board
- Lemon squeezer
- large pan
- wooden spoon
- 2 glass jam jars with lids
Ingredients
- 500 grams apricots weighed with stones
- 500 grams granulated sugar
- 120 millilitres water for unripe apricots
OR
- 60 millilitres water for ripe apricots
- 2 tablespoon Fresh lemon juice
Instructions
- Wash and dry the apricots
- Cut the apricots in half and remove the stones (pits)
- Add the water and lemon juice (if using)
- Bring to a gentle simmer until the fruit has just softened but isn't falling apart.
- Reduce the heat and add the sugar, stirring gently until it has dissolved.
- Bring the fruit and sugar mixture to a rolling boil and boil for 15 minutes.
- Remove the pan from the heat and test for set using the wrinkle test (see notes). If the jam doesn't wrinkle put it back on the heat and boil for a further 5 minutes then test again.
- Ladle the jam into sterilised jars and seal with lids.
Notes
This recipe makes 2 standard (380ml) jars of jam.
The Wrinkle Test
- Place 3 saucers or small plates in the fridge before you start making jam.
- After the jam has been at a rolling boil for 20 minutes, take it off the heat.
- Put a teaspoon of the jam onto one of the saucers from the fridge.
- Return it to the fridge for 5 minutes.
- Take the saucer out of the fridge and push your finger across the jam, it will form a wrinkle if it is ready to set.
- Skim off any froth on top of the jam in the pan with a metal spoon, then ladle your jam into sterilised jars and seal.
Nutrition
Calories: 78kcalCarbohydrates: 20gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 48mgFiber: 1gSugar: 19gVitamin A: 344IUVitamin C: 2mgCalcium: 3mgIron: 1mg