Photo: Fir0002, CC BY-SA 3.0 · source
Jam · From Bladwijzer
Apricot jam
- Makes: ± 4 jars of 250 ml
- Time: 45 min + 1 hr standing
- From: Apricot
Ingredients
- 1 kg ripe but firm apricots
- 500 g jam sugar (2:1, with added pectin)
- juice of 1 lemon
- 1 vanilla pod (optional)
Method
- Wash the apricots, halve them and remove the stones. Cut each half into 2 or 3 pieces.
- Mix the apricots with the jam sugar and lemon juice in a wide, heavy pan. Leave for 1 hour, until the fruit releases its juice.
- Put the pan on a medium heat and stir until the sugar has dissolved. Add the split vanilla pod if you like.
- Bring to the boil and boil hard for 4 minutes (or as the packet says), stirring regularly.
- Test for a set: drop a little jam on a cold saucer. If it wrinkles after a minute and no longer runs, the jam is ready.
- Skim off the foam and remove the vanilla pod.
- Fill hot, clean jars to the brim, close at once and turn them upside down for 5 minutes.
Storing: A year in a cool, dark place; once opened, in the fridge and eat within 3–4 weeks.