Recipe

Fresh apricot jam

Apricots make the finest jam. They're sweet and rich with just a whisper of piquant freshness that makes the best preserves.

  • 1 hr cooking
  • Makes 5
  • Print
    Print
Fresh apricot jam

Ingredients

  • 1 kilogram apricots
  • 1/2 cup water
  • 60 millilitre (1/4 cup) lemon juice
  • 1 kilogram sugar

Method

  • 1
    Halve apricots and remove stones.
  • 2
    Combine apricots, water and lemon juice in large saucepan or boiler. Bring to the boil, reduce heat, simmer, covered, 15 minutes, or until apricots are tender.
  • 3
    Add sugar, stir constantly over heat, without boiling, until sugar is dissolved. Bring to the boil and boil, uncovered, without stirring, 30 minutes, or until jam will gel when tested on a cold saucer.
  • 4
    Stir occasionally towards end of cooking to make sure jam is not sticking. Stand 5 minutes before pouring into hot, sterilised jars. Seal when cold.

More From Women's Weekly Food