Easy Apricot jam
This apricot jam has got to be my favourite out of all the jams we used to make with my Grandma.
Ingredients
Serves: 70
- 1kg apricots, halved and stoned
- juice of 1 small lemon
- 1 cup (250ml) water
- 1kg caster sugar
- 1 tablespoon butter
Directions
Preparation:30min ›
Cook:40min ›
Ready in:1hour10min
- Place the apricot halves, lemon juice and water in a large non-reactive saucepan (like stainless steel or enamel) and bring slowly to the boil, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the fruit is soft.
- Remove from heat, add the sugar and stir until it has dissolved completely. Return the pan to the heat, add the butter and stir until melted.
- Bring the jam to a full boil and boil rapidly for 15 minutes, then test for setting. If setting point has not been reached, boil for 5 minutes more, then test again. Pour into warm sterilised jars and cover immediately.
How to test jam for setting
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.
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Reviews and Ratings
Global Ratings:
(23)
Reviews in English (21)
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)