Put the apricots, sugar, water and lemon juice in a large saucepan over medium heat. Simmer very gently until the sugar has dissolved, stirring for 15 minutes or until the mixture is thick and soft. Reduce heat to low and cook while stirring, occasionally brushing down the side of the pan with a pastry brush dipped in water to prevent getting black caramelised pieces in the jam.
Increase heat to medium, and bring to the boil. Simmer rapidly, stirring and using a slotted spoon to remove any scum from the surface, for 20–25 minutes or until the jam reaches setting point, taking care that the jam doesn’t catch on the base of the pan.
Using a sugar thermometer clipped to the side of your pot will help you to determine the setting point. Allow to cool and use as needed.
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