- 1kg apricot, halved and stoned, larger halves halved again
A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…
- 750g preserving sugar
- juice 1 lemon
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 is made when lactic-acid producing bacteria are added to cream and churned to make an…
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 labelsDownload our printable preserves labels – perfect for writing cook’s notes and gift messages. You can find them here.
Sterilising jarsWash jars and lids in hot soapy water, rinse, remove seals, then warm in a low oven for 10 minutes.