Method
-
Halve and stone the apricots, chop the flesh, then put in a large pan with the apple juice. Do not peel. Note if you want a jelly like jam that can be used in cake decoration then mince the fruit.
-
Crack some of the kernels to extract the nut inside, then add them to the pan – this is optional, but gives extra flavour.
-
Bring to the boil, reduce the heat and simmer for 10 mins, until the apricots are softened.
-
Stir in the sugar and lemon juice, then stir well over a moderate heat to dissolve the sugar. Increase the heat and boil for about 20 mins until jam has set.
-
Test by spooning a little jam onto one of your cold plates. After a moment push the jam with your finger; if the jam wrinkles, it is ready. If not, return to the boil for a further 5 mins, then test again.
-
Remove from the heat, skim off any scum, then stir in the butter to dissolve any remaining scum. Cool for 10 mins, stir again, then ladle into warm sterilised jars. Seal, label, then store in the fridge for 4-6 weeks.
Be careful not to allow the jam to stick in the pan. Keep the heat quite low and stir often
|
