Apricot & orange blossom jam

Apricot & orange blossom jam

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Prep: 45 mins Cook: 20 mins Plus overnight standing

Easy

Makes 4 jars
Preserve the sweet flavour of summer apricots in a homemade jam flavoured with lemon and flower water

Nutrition and extra info

Nutrition: per tbsp

  • kcal27
  • fat0g
  • saturates0g
  • carbs6g
  • sugars6g
  • fibre0g
  • protein0g
  • salt0g
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Ingredients

  • 1kg apricot, halved and stoned, larger halves halved again

    Apricot

    ay-pree-kot

    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 750g preserving sugar
  • juice 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp orange blossom water
  • few knobs butter (optional)

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Method

  1. Mix the apricots and sugar together, cover and leave to stand overnight.

  2. Put a saucer in the freezer. Tip the syrupy apricots into a preserving pan or a large, wide-based pan (the wider and more open the pan, the faster the jam will be ready, so a preserving pan is ideal). Add the lemon juice and place over a gentle heat. Once any last bits of sugar have melted, turn up the heat and boil for 15 mins. Turn off the heat and spoon a little hot syrupy jam onto the cold saucer. Once cool, push the jam with your finger. If it wrinkles a little, it’s ready and has reached setting point. If it is too runny to wrinkle, return the pan to the heat and boil in stages of 2-3 mins, removing the pan from the heat each time you do the saucer check, until the jam wrinkles.

  3. Skim the surface, then stir in the orange blossom and knobs of butter, if you like – this will help to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars (see tip, below) – this allows the fruit to settle so it doesn’t sink to the bottom. Will keep in the fridge for 6 weeks.

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Comments (1)

vickiinthekitchen's picture

I made the apricot jam (together with my grandchildren) last week. It was easy to make, even with my extra help! The addition of orange blossom water is brilliant! We all love it and I would recommend it to everyone.

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