Home made jam is far nicer than a bought jam, and this one is not quite as sweet as those you buy in the shops.

This recipe is simple to make and it lasts for a year - I have even kept it much longer in the fridge.

Preparation Time: 5 minutes (plus overnight soaking)
Cooking Time: 60 minutes
Makes: approx. 8 jars

500g dried apricots, chopped
Juice of 3 large lemons
1 ½ kg jam sugar

Soak apricots in 1.5 litres water, cover and leave overnight if possible.

Place a small plate in the fridge to chill, in order to test the jam later. 
Heat the apricots and water and add the lemon juice. Bring to the boil, reduce heat, and simmer for 30 minutes.

Remove from the heat and add the sugar, slowly stirring till it dissolves.  Return to heat and boil rapidly for 20 minutes or till setting point is reached.  You can test this by putting a bit on the cold plate, put it back in the fridge for a few minutes and then it should wrinkle when you push it with your finger.

Carefully pour, or spoon jam, into hot sterilised jars (I just  rinse them and put in microwave till hot).

Put lids on, and store in a dark place.

Put on toast or bread with butter for breakfast, or dob some on ice cream for dessert.

Delicious  - and they make great presents if you use nice jars!


Popular posts from this blog

Chicken with Walnuts and Hoisin Sauce

Tuna and Spinach Mornay Pie

Turkish Gozleme Pancakes with Potato and Cheese Filling