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Fresh Apricot Jam

Newman's picture
  Fresh apricots 3 Pound
  Preserving sugar 3 Pound
  Lemons 2 , juiced
  Water 4 Fluid Ounce (About 1 Gill)

Halve apricots and remove stones.
Keep a few kernels to add to the finished jam.
In a large bowl put layers of apricots and preserving sugar until all are used.
Finish with a sugar layer, and leave in a cool place until the next day.
Now put water and lemon juice in a large saucepan, add fruit and sugar and bring to the boil very slowly.
Make sure that the sugar has melted, then simmer for about 30-40 minutes, stirring occasionally.
Test for setting, and allow jam to cool slightly before potting.
Add blanched and halved kernels halfway through the simmering.

Recipe Summary

Difficulty Level: 
Side Dish

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