Homemade Apricot Jam Recipe
Apricot season is here, go to any supermarket at the moment and the shelves are heaving with them, better still find a market that sells them loose if you can.
The recipe I am using comes from an old preserving book GD and I both use frequently by Oded Schwartz.
Oded says this about apricots
‘Fragrant and mellow with a beautiful golden hue, apricot jam captures the essence of summer. It is a very versatile jam: use as is to fill pastries and cakes; or warm and sieve it to make a wonderful yellow glaze. be sure to choose ripe but firm apricots for this recipe.’
1.25kg / 2 1/2 lbs apricots
juice of 1 lemon
1 kg / 2 lb of preserving sugar
300 ml / 1/2 pint of water
Halve the apricots and remove the stones, place the apricots in a glass bowl and sprinkle with the lemon juice. Set aside and cover.
Put the sugar and the water in the preserving pan and bring slowly to the boil, keep stirring until all the sugar is dissolved, then boil rapidly for 3-4 minutes.
Add the apricots and return to the boil, boil rapidly stirring frequently until setting point has been reached, takes around 20-25 minutes.
Remove from the heat and leave the jam to settle for a few minutes. Skim well and ladel the jam into hot sterilized jars.
Makes about 1.5 kg / 3 lb
Setting point for jam is 105c (220F), a good way to test for setting point is to have a sugar thermometer clipped to the side of the preserving pan with the end dipped in the boiling jam mixture. Once the boiling mixture has reached the correct temperature then your jam should set.
Once you think setting point has been reached remove the pan from the heat and place on a heat proof surface. Next, using a spoon, transfer some of the boiling preserve from the pan to a cold saucer or plate, which has been chilled in a fridge.
Allow the jam to cool and then push it using your forefinger or blow on it. If the jam has reached setting point it will wrinkle. If you only see a slight amount of wrinkles appear then the setting point has not been reached, so return the pan to the heat and continue to boil for another 1-2 minutes and then repeat the process again.
How to Sterilize jars for jam making Step 1: Wash thoroughly in hot soapy water, rinse and drain. Step 2: Place on oven racks, with space between the jars and heat at 120C for 10-15 minutes. Or you can put jars in a large pot of boiling water for 10 minutes then drain upside down on a clean tea towel and dry in the oven.
If I have any baby sterilizing solution sometimes I will give them a soak in that for an hour then proceed to warming in the oven ready to receive the hot jam.