This is a great jam recipe that doesn't take a whole day to prepare, yet still tastes great with rich apricot flavours. Perfect for toast, crumpets and making jam tarts.
May have been helpful to describe how to warm the sugar (place in oven proof bowl and place in the oven on the lowest setting for approx 15 minutes). I enjoyed the process of cracking the seeds and peeling the kernels, however perhaps it should be mentioned that they should be removed at the end of cooling - they don't make favourable eating. The real problems however were that 3&3/4 cups of sugar weighed 900grams approx, and that's a big difference to 1.5kg (so I used 1.1kg) I And finally in the last step I wouldn't call to do a rolling boil, perhaps a medium boil, or reduce the time to 10 minutes as mine burnt the pot, because traditionally you don't stir it in the last stage. However it's still edible and more like toffee...it's going to be the sauce for my banana fritters tonight! - 22 Jan 2009
I used a about 1.4kg of fruit (deseeded) and 1kg of sugar. No one said anything about turning your kitchen into a war zone! My apricots were very cute little things, but cracking the seeds to get to the kernel out turned into a shattering experience! This was much harder than I'd imagined (the larger store bought apricots had easier nuts to crack). I'm going to have to ask for a nut cracker for Christmas me thinks. And because I had such a kernel disaster, I probably should have included them in a muslin bag to keep them together. Consequently I have 'bits' in my jam, but it does taste good. - 19 Nov 2009
I thought this recipe was fairly easy and tastes great, i did it exactly and left the kernels in the mix. i didnt pre warm my sugar though ~ i wasnt sure how lol ~ and i did simmer it rather that rapid boil for about 25-30mins and it set lovely and i didnt burn my pot so i guess i didnt do the recipe exactly, i just took a little more of a cautious approach ~ cheers - 24 Jan 2009