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Ingredients

Method

  • STEP 1

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

  • 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.

  • 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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