Contrary to popular belief, making jam isn’t hard. It’s actually quite easy. This is a wonderful recipe for making the most deliciously more-ish apricot jam. Just come into season, apricots are bursting with flavour and goodness. And as apricots have natural pectin, the jam sets just right. Sometimes nature’s way really is best. Apricot jam tarts anyone?
Ingredients: All you need is 1kg apricots* and 700g of granulated sugar. And some time.
Method (Looks long but is really simple. It also just needs a few minutes of your time the day before you want to make the jam.)
1. Cut apricots in half or quarters, depending on their size. Discard the stones. Mix the apricots and sugar in a large bowl. Cover this mix with a clean tea towel and leave in a cool, dry place for 18 hours.
2. Sterilise 2 jam jars by washing with hot, soapy water and placing in a hot oven (140 degrees, Gas Mark 1). Jam jars that have just come out of the dishwasher, that are still warm to the touch, are also fine.
3. Place a couple of saucers in the fridge to cool. You use them to test how well the jam sets later in the recipe.
4. Now to make the jam! Place the mixture in a saucepan over a high heat. Bring it to a boil. Then reduce the heat for about 15 minutes while stirring occasionally. When the jam looks thick and large bubbles appear, test the jam by placing a little on one of the cooled saucers. If the jam forms a skin that you can see when its pushed a little, its ready!
5. When ready, remove the jam from the heat. Fill up your warm jam jars and tighten the lids. You can store them for upto 6 months.
*If you’d like to try this recipe out, tell us on our facebook page. We’ll include 1kg of apricots in your delivery for just £5 (by giving you a special code). Can you imagine having 2 jars of fantastic home-made jam for just £5. And a little time. Beats that store bought stuff any day of the week!