Apricot Jam

I’m in France, by the sea, relaxed and refreshed.  And guess what, I just can’t let go of that deep down desire to boil a few fruit.  The market was heaving with luscious fruit, and Carol was urging me on. So cheap, so easy, and so delicious………. so off I went. Kids were packed off to sail, hubbie was putting up a few shelves in the toilet (best not to ask) so I snuck off to the kitchen, chopping boiling and bottling.  And boy was it worth it,  I have never tasted jam like it, and will quite happily ditch the Bonne Maman from now on.

The recipe goes as such, and the feeling of sheer superiority is hard to beat……enjoy!

2kg apricots (slightly under ripe)

400ml water

3 tbsp lemon juice

2kg granulated sugar

Prepare 9 jam jars in the oven, which means turn the oven on low and leave the clean jam jars in there until you’re ready to fill them (basically this process steralises the jars)

Cut all the fruit in half (save 10 kernels from the fruit – crack them with a nut cracker and set aside whole)

Boil the kernels for 1 min, discard the skins.

Lightly grease the bottom of a wide saucepan with butter, add the fruit, the 10 kernels, the water and the lemon juice.  Simmer gently until the fruit softens (approx 20 mins)

Heat the sugar in the oven in an ovenproof dish, Stir into the fruit, but do not place anywhere near heat until the sugar has dissolved.

When the sugar has dissolved, start a rolling boil and continue for 15mins, stirring occasionally.

To test for a set, take the pan off the heat.  Put a teaspoon of jam on a chilled saucer for 3 mins, and if it wrinkles when pushed with a spoon, then the jam is ready.

Take the scum off the jam and leave it to cool for 20 mins.  Pour into the heated jars, seal with cellophane and an elastic band and share with good friends!!

Comments
2 Responses to “Apricot Jam”
  1. George says:

    Yummy yummy … sounds like a good base for “carré confituur”

    (http://picasaweb.google.com/lh/photo/lTfl96TdizXGjD3i9R8nlA)

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