Make a glossy and sticky apricot jam with Whitworths Jam Sugar to accompany your toast, pastries, or cheese platters. Apricots captures the essence of summer in a jar, this delicious vibrant spread is packed with natural goodness and will brightens any meal.
Make a glossy and sticky apricot jam with Whitworths Jam Sugar to accompany your toast, pastries, or cheese platters. Apricots captures the essence of summer in a jar, this delicious vibrant spread is packed with natural goodness and will brightens any meal.
Place a plate in the freezer to
test the jam later.
Halve the apricots, remove the
stones and then dice.
Add the chopped apricots, sugar
and lemon juice to a large saucepan.
Over a medium heat, stir the
ingredients until the sugar has dissolved.
Bring the jam to the boil.
Boil for 20 mins, stirring
occasionally.
Test the jam by putting a small
spoonful on the chilled plate. If after 30 secs a skin has formed, the jam is
ready. If not, boil for a further 2 minutes and check again. Repeat until
ready. Be careful not to over boil the jam or it will end up too thick.
Remove from the heat and skim off
any scum which has formed on top and discard.
Let the jam sit for 5 mins and
then ladle into hot sterilised jars with the help of a funnel.
Immediately seal with a lid and
set aside to cool.
Store in a cool, dark place. The
jam will keep for around 6 months if unopened.
Tip
To sterilise your jars, wash the jars and lids in warm soapy water and rinse. While still wet, place them upside down on a baking tray and pop them into a preheated oven at 180°C/160°C fan for 15 mins.
