Josceline Dimbleby

Ambrosial Apricot Jam

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Preparation info
  • Makes about

    6 ×

    jars
    • Difficulty

      Easy

Appears in
Almost Vegetarian Cookbook
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

This jam is even better flavoured with elderflowers. Pull off the tiny flowers and stir them into the apricots instead of the mint. The elderflower version is the best jam I have ever made.

Ingredients

  • 1.75 kg (4 lbs) ripe apricots
  • 300 ml (½

Method

Wash out the jam jars and put them on a baking sheet in a very low oven to sterilize them. Halve the apricots and remove but reserve the stones. Using a nut cracker, open about half or more of the stones and take out the kernel. Boil the kernels in a small saucepan of water for one minute, then drain.

Now put the kernels and apricot halves into a preserving pan. Place the orange juice i