This apricot jam has got to be my favourite out of all the jams we used to make with my Grandma.
Test for setting by spooning a small amount onto a chilled saucer. Chill for 3 minutes, the push the jam with your finger; if wrinkles form on the surface, it is ready.
I'm wondering why this method uses a cup of water when all other basic recipes do not? I followed this recipe for first time and way too much liquid. Had to boil & simmer to reduce, still very runny and not setting What did I do wrong? - 13 Dec 2014
Very tasty, just like my granny used to make!! - 02 Jan 2014
very good. I cut the apricots into cubes and it turned out brilliantly. - 31 Jul 2011 (Review from Allrecipes UK & Ireland)