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Fresh apricot jam
Preparation info
- Makes
3 jars
- Difficulty
Easy
Appears in
Published 2008
This is a recipe for when you come across perfect summer apricots. It is what we call a ‘fresh’ jam - to be kept in the fridge and eaten within ten days - and extremely quick and easy to make.
Ingredients
1 kg 225 g
Method
Wash, halve and stone the fruit and cut each apricot into 6-8 small pieces. Put in a bowl and stir in the sugar, then leave in a cool place overnight.
Transfer to a preserving pan or large wide pan, bring slowly to a simmer, stirring often, and boil for 10-15 minutes, until it looks jammy. If you have a thermometer, you are aiming for 95°C (lower than conventional jam).
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