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Traditional apricot jam
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Apricot jam with a chunky texture, perfect for toast or cheese pairing.
Ingredients:
  • 1 lemon
  • 900g (4 cups) white sugar
  • 1kg firm ripe apricots, flesh cut into 1.5cm pieces
Instructions:
  • Peel the lemon using a vegetable peeler. Slice the lemon in half and squeeze out the juice, keeping the seeds. Bundle the lemon rind and seeds in a muslin cloth, tie with white kitchen string, and set aside.
  • Preheat oven to 150°C. Spread the sugar evenly in a deep-sided baking tray or dish. Bake, stirring occasionally, for 5-10 minutes until the sugar is warmed through.
  • In a large saucepan over medium heat, combine the muslin pouch, apricot, water, and 2 tablespoons of lemon juice. Bring to a boil and simmer, stirring, for 10 minutes until the mixture thickens and softens.
  • Lower the heat and stir in the warm sugar, cooking for 5 minutes until the sugar dissolves. Occasionally brush down the side of the pan with a water-dipped pastry brush while stirring.
  • Turn the heat up to medium and bring the mixture to a boil. Simmer vigorously for 20-25 minutes while stirring occasionally and skimming off any scum that forms on the surface. Cook until the jam reaches the setting point, being careful not to let it stick to the bottom of the pan. Remove and discard the muslin pouch.
  • Pour the hot jam into jars using a funnel, seal them, and invert for 2 minutes. Then, turn the jars upright and allow them to cool. Finally, label, date, and store the jars in a cool, dark place away from direct sunlight until needed.

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