APRICOT JAM

Making jam is really a very simple process.  You firstly need to have good quality ripe fruit. Apricots are plentiful, sweet and at a great price at the moment.  I bought a bucket of seconds and now have more than enough delicious jam to last the year.

Preparation time - 30 minutes

Cooking time 30 - 40 minutes

Skill - moderate

Makes 6 standard jars

Ingredients

1.5 kg fresh apricots, halved

1.5 kg sugar

1 lemon, juice

1 tsp vanilla extract (optional)

2 apricot kernels

Method

Begin by washing the jars and lids and sterlising them until required.

Place the apricot halves into a large heavy based, deep sided pot or jam pan. Add ½ cup water.

Place over a moderate to low temperature and cook the apricots until soft and pulpy.

Add the sugar, lemon juice and vanilla.

Using a mallet or something similar, lightly crack the apricot stones, remove the kernel, peel off the brown skin, lightly crush. Add to the jam mixture.

Place back onto the heat and stir to dissolve the sugar, turn up the heat so the jam comes to a steady bubbling.  Stir frequently.

Place a couple of saucers in the freezer.

After about 15 minutes of the jam bubbling and the consistency has thickened. Spoon a little jam onto the cold saucer and let cool, run your finger through the jam. If the jam runs together then continue cooking.  If the jam stays separated then it is ready to bottle.

Remove from the heat and cool slightly.

I like to mash the apricot pulp a little with a potato masher to blend the apricots.

Pour into the warm sterlised jars, secure with the lids, label and store out of direct sunlight.