Apricot & orange blossom jam
- Sarah Cook
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Makes 4 jars
Easy
Prep: 45 mins
Cook: 20 mins
Plus overnight standing
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Preserve the sweet flavour of summer apricots in a homemade jam flavoured with lemon and flower water
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Ingredients
Nutrition
Units:
MetricUS
-
1kg apricot
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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Nutrition: per tbsp
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kcal27
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fat0g
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saturates0g
-
carbs6g
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sugars6g
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fibre0g
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protein0g
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salt0g
low
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Method
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step 1
Mix the apricots and sugar together, cover and leave to stand overnight.
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step 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.
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step 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.
RECIPE TIPS
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.
Recipe from Good Food magazine, August 2012
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