Today's batch of apricot jam looks pretty good:
I adapted the recipe from my favourite jams and conserves cook book: "Confits, Confitures et Conserves" by Henriette Lasnet de Lanty and Michèle Parfonry (Dargaud, Paris, 1978). Just in case you don't have your copy handy, here's the instructions:
1kg of apricots
450g of sugar
Zest and juice of one lemon
Stone the apricots. Reserve six stones and crack them open. Put the kernels into the pan.
Chop up the apricots into rough dice. Pop into the pan.
Zest the lemon and put zest and juice into the pan.
Heat up gently to boiling, stirring to ensure it does not stick. Boil with the lid on for 5 minutes. This softens the fruit into a mush. Cook approximately 15 minutes. Take off the heat
Add sugar. Stir, until all the sugar is dissolved.
Return pan to the cooker, and heat up to fast boil.
Test for temperature with a jam thermometer. When it reaches 102ºC turn off the heat.
You will need 3-4 jars, washed, rinsed and heated in the oven.
When you have potted the jam, put the jars in a bain marie (i.e. in a pan of water, up to their necks.) I put a tea towel in the base of the pan to stop the jars banging about too much. Bring up to boil, and boil for 20 minutes. Screw down lids tight.
Label and store. The flavour from the kernels will spread through the jam, so store for a week or two at least.
I adapted the recipe from my favourite jams and conserves cook book: "Confits, Confitures et Conserves" by Henriette Lasnet de Lanty and Michèle Parfonry (Dargaud, Paris, 1978). Just in case you don't have your copy handy, here's the instructions:
1kg of apricots
450g of sugar
Zest and juice of one lemon
Stone the apricots. Reserve six stones and crack them open. Put the kernels into the pan.
Chop up the apricots into rough dice. Pop into the pan.
Zest the lemon and put zest and juice into the pan.
Heat up gently to boiling, stirring to ensure it does not stick. Boil with the lid on for 5 minutes. This softens the fruit into a mush. Cook approximately 15 minutes. Take off the heat
Add sugar. Stir, until all the sugar is dissolved.
Return pan to the cooker, and heat up to fast boil.
Test for temperature with a jam thermometer. When it reaches 102ºC turn off the heat.
You will need 3-4 jars, washed, rinsed and heated in the oven.
When you have potted the jam, put the jars in a bain marie (i.e. in a pan of water, up to their necks.) I put a tea towel in the base of the pan to stop the jars banging about too much. Bring up to boil, and boil for 20 minutes. Screw down lids tight.
Label and store. The flavour from the kernels will spread through the jam, so store for a week or two at least.
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