Instructions
- Wash apricots well and pat dry. Pit them and dice flesh into 1cm cubes.
- Mix diced apricots with sugar ina large pot and let stand for at least an hour.
- Bring mixture to boil. Simmer rapidly, stirring and using a slotted spoon to remove any scum from the surface. Lower heat to a vigorous simmer until bubbles get smaller. Simmer for 20-25 minutes or until the jam reaches setting point (take care the jam doesn't catch on the base of the pan).
- Test for thickness by placing a few drops on a small cold plate (from refrigerator). When ready, remove from heat and place in preserving jars, filling to just below the rim. Invert for 2 minutes. Turn the jars upright. Set aside to cool.
- Cover with a lid or a cellophane circle and elastic band. Label, date and store in a cool, dark place away from direct sunlight until ready to use. Refrigerate after opening.
Recipe Notes
It is important to sterilize jars to prevent mould forming. Jars can be sterilized in a number of ways. Firstly, choose glass jars with an airtight lid. Wash in hot soapy water and rinse, then sterilize using one of the following methods:
Oven: Preheat the oven to 120C. Place jars (upright) and lids (separately) on an oven tray and heat in the oven for 20 minutes. Remove and fill immediately with jam or other preserves.
Stovetop: Place jars and lids in a deep saucepan. Cover with cold water. Bring water to the boil over high heat, reduce heat to medium and boil for 10 minutes. Line a baking tray with paper towel. Remove the jars using metal tongs and allow to air dry or dry with a clean paper towel.
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