Apricot & orange blossom jam
Preserve the sweet flavour of summer apricots in a homemade jam flavoured with lemon and flower water
Difficulty and servings
Makes 4 jars
Preparation and cooking times
Prep 45 mins
Cook 20 mins
plus overnight standing
- Mix the apricots and sugar together, cover and leave to stand overnight.
- 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.
- 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.
OUR DOWNLOADABLE LABELS
Download our printable preserves labels - perfect for writing cook's notes and gift messages. You can find them here.
STERILISING JARS
Wash jars and lids in hot soapy water, rinse, remove seals, then warm in a low oven for 10 minutes.
PER TBSP
27 kcalories, protein 0g, carbohydrate 6g, fat 0 g, saturated fat 0g, fibre 0g, sugar 6g, salt 0 g
Recipe from Good Food magazine, August 2012.
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http://www.bbcgoodfood.com/recipes/2358652/
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Ingredients
- 1kg apricots , halved and stoned, larger halves halved again
- 750g preserving sugar
- juice 1 lemon
- 1 tbsp orange blossom water
- few knobs butter (optional)
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Difficulty and servings
Makes 4 jars
Preparation and cooking times
Prep 45 mins
Cook 20 mins
plus overnight standingIngredients
- 1kg apricots , halved and stoned, larger halves halved again
- 750g preserving sugar
- juice 1 lemon
- 1 tbsp orange blossom water
- few knobs butter (optional)
PER TBSP
27 kcalories, protein 0g, carbohydrate 6g, fat 0 g, saturated fat 0g, fibre 0g, sugar 6g, salt 0 g
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
