No pectin, no muss, no fuss.
Apricot jam is right up there with lasagne in the league of my long-term kitchen failures. I’ve never got it right – until yesterday. So now, without further ado – and without beating around the bush for 2,000 words needlessly just to try and get an SEO ranking – here is my best recipe for apricot jam.
Best recipe for apricot jam
- 1kg of fresh apricots
- 650g caster sugar
- 20ml water
- 20ml lemon juice
- Place two small plates in the freezer to cool.
- Sterilise 4 medium-sized jars by giving them a good wash in hot soapy water, rinsing and placing in an oven heated to 130°C for at least 20 minutes.
- Wash the apricots, remove the stones and cut into quarters (smaller if the fruits are large).
- Place the fruit in a large saucepan with the lemon juice and the water.
- Over medium heat, bring the mixture to the boil, with the saucepan covered so as not to lose any of the fluid.
- After about 10 minutes, when the fruit is nicely softened, add the sugar and stir until it has all dissolved.
- Once the sugar has dissolved, turn up the heat. Boil the mixture briskly for 20 minutes. If you wish, you can skim the scum off the top of the jam mixture as you go. Be careful of splashes!
- After 20 minutes, test the jam for setting by dropping a teaspoon of the mixture onto one of the cooled plates from the freezer. After placing the mixture on the plate, put it in the fridge for a minute or two. After this, press gently on the mixture with your finger. If it wrinkles in any way, the jam will set. If the mix does not wrinkle yet, repeat the test every 5 minutes until setting point is reached.
- Once setting point is reached, pour the jam into the sterilised jars, screw on the lids and leave to cool.
That’s it! Dead easy. Only one thing left to do – enjoy your apricot jam on toast or scones, or as a glazing/filling for cakes.
Photo: KYNASTUDIO on Envato Elements