The summer fruit season is nearly here! If you’re a keen cook, try your hand at jam making (it’ll leave you with warm fuzzies). This Apricot Jam recipe is easy with just 4 ingredients. Everyone will be so impressed.
1.5 kg apricots, firm and ripe
1 cup of water
2 tablespoons of lemon juice
1.5 kg of sugar
Preheat oven to 160 degrees Celsius. Wash apricots, then quarter, removing stones. Wrap half the stones in a napkin and crack them with a hammer or meat mallet. Extract kernels and set aside.
Put fruit water and lemon juice into a non-reactive saucepan and bring slowly to the boil. Simmer until fruit is tender, about 20 minutes – or longer if you don’t want your jam with chunks of fruit in it.
Meanwhile, put sugar into a clean baking dish and warm to hand-hot in the oven. Add warmed sugar and reserved kernels to pan, stirring until sugar has dissolved, then boil rapidly until setting stage is reached.
Setting stage is easy to test by putting a small plate in the fridge or freezer, then spoon a small amount of jam onto the cold plate and leave for a moment. If you can run your finger through the jam on the plate, and if the jam stays in two distinct halves, it’s ready.
To sterilise jars, wash in warm soapy water, then dry in the oven. Ladle jam into hot, sterilised jars, distributing a kernels to each, and seal.