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Apricot Jam

Yields1 Serving

Apricot jam couldn’t be easier – or cheaper if you buy a box. 5kgs will make about twenty jars.

bens-farm-shop-apricot-jam-3

 1kg apricots
 800g sugar
 1 lemon
 A vanilla pod
1

Stone the apricots – you can do this with a knife or by tearing them apart with your fingers

2

3

Halve the lemon, and scrape the seeds out of the vanilla pod.

4

5

Put everything, including vanilla pod and seeds in a large saucepan, give it a good mix and leave for a couple of hours

6

7

Slowly bring to the boil, stirring to make sure it doesn’t catch.

8

9

Simmer for about twenty minutes and switch the heat up.

10

11

Bring up to 105°C, allow to cool for twenty minutes, discard the lemon and vanilla pod and pour into sterilised jars.

12

13

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.