AuthorRedpost MediaCategorySeason, SummerApricot jam couldn’t be easier – or cheaper if you buy a box. 5kgs will make about twenty jars.
Stone the apricots – you can do this with a knife or by tearing them apart with your fingers
Halve the lemon, and scrape the seeds out of the vanilla pod.
Put everything, including vanilla pod and seeds in a large saucepan, give it a good mix and leave for a couple of hours
Slowly bring to the boil, stirring to make sure it doesn’t catch.
Simmer for about twenty minutes and switch the heat up.
Bring up to 105°C, allow to cool for twenty minutes, discard the lemon and vanilla pod and pour into sterilised jars.
If you don’t have a sugar, or digital, thermometer put a couple of saucers in the fridge and if a teaspoon of jam sets and forms a skin, it’s ready but my advice is to get a digital thermometer. Every cook should have one.
Lots of recipes suggest cracking the stones, removing the kernels, blanching and skinning them and adding them to the mix but, although it definitely adds a slightly green, nutty flavour, it’s a lot of hassle – the choice is yours.
Ingredients
Directions
Stone the apricots – you can do this with a knife or by tearing them apart with your fingers
Halve the lemon, and scrape the seeds out of the vanilla pod.
Put everything, including vanilla pod and seeds in a large saucepan, give it a good mix and leave for a couple of hours
Slowly bring to the boil, stirring to make sure it doesn’t catch.
Simmer for about twenty minutes and switch the heat up.
Bring up to 105°C, allow to cool for twenty minutes, discard the lemon and vanilla pod and pour into sterilised jars.
If you don’t have a sugar, or digital, thermometer put a couple of saucers in the fridge and if a teaspoon of jam sets and forms a skin, it’s ready but my advice is to get a digital thermometer. Every cook should have one.