Name: Marmellata di albicocche (Apricot jam)
Yield: Makes about 1.2 litres (42 fl oz)
Cuisine: Italian
Ingredients: grated zest of 1 small lemon; 250 ml (½ cup) water; 1.2 kg (2 lb 10 oz) ripe apricots; 550 g (1 lb 4 oz) caster (superfine) sugar

Preparation info

Makes about
1.2 litres

Difficulty
Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

About

If you don’t have a special jam saucepan, use a large heavy-bottomed non-corrosive pan (such as stainless steel). It is better to fill smaller and more jars with jam as, once opened, they must be kept in the refrigerator and consumed as soon as possible. See note on preserving.

Ingredients

1.2 kg (2 lb 10 oz) ripe apricots
grated zest of

Method

Wash the apricots, cut them into pieces and discard the pips. Put them into a saucepan with the lemon zest and water, and bring to the boil. Cook for about 15 minutes on a medium heat to soften. Add the sugar and continue cooking on a low heat for another hour or so, stirring frequently to prevent it from sticking. Some time toward the end of this cooking time, use a hand-held processor to puré