Homemade Apricot Jam

Summer In A Jar

This is one of our favourite recipes. We have a lot of bread and jam in our house, with our favourite being apricot and raspberry jam. Hope you enjoy this one.

Ingredients

1 ½kg apricot

200ml apple juice

1kg preserving sugar

juice 1 large lemon

knob of butter

Method

First up, pop a few small plates in the freezer.

Chop the apricots in half an take out the stones. Cut the flesh into smaller bits and then add them to a large pan along with the apple juice.

Optional: Crack open some of the kernels and extract the nut inside. You can do this by using the flat side of a heavy saucepan. This adds extra flavour.

Bring the mixture in the plan to the boil and then reduce the heat and simmer until the apricot have softened. This will be about 10 minutes.  

Pour the sugar and lemon juice into the apricot mixture and stir it well over a moderate heat to dissolve the sugar.

Increase the heat and boil for about 20 mins until jam has set.

Test it by popping a little jam onto one of your cold plates. Give it few minutes and then 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.

When it is ready, remove the jam from the heat. Take off any unwanted bits on the top and stir in the butter.

Leave it to cool for 10 mins and then stir it again.

Ladle into warm sterilised jars. Seal, label, then store in the fridge for 4-6 weeks.