23 January, 2015
Apricot Jam
Apricot Jam
Author: Alan Simmons
Ingredients
- 1 kg firm ripe apricots-halved-stoned
- ½ cup water
- ¼ cup fresh lemon juice
- 1kg sugar
Instructions
- Bring apricots, water and lemon juice to boil, then simmer for about 15 minutes or until apricots are tender.
- Add sugar stirring constantly with wooden spoon (without boiling) until sugar is dissolved.
- Bring to boil, then boil uncovered without stirring for about 30 minutes or until jam will set when tested.
- Stand for 5 minutes before bottling into sterilized glass jars - seal while hot.