Apricot Jam

Photo: flickr user jessicafm

Ingredients

1 cup water

3 cups sugar (caster)

teaspoon pectin

Wash and stone apricots.

Put water and 1/2 sugar in a pan, bring to the boil, stirring, until sugar dissolves, then stop stirring and simmer 5 minutes.

Add fruit and pectin, bring back to the boil, simmer 30 minutes, stirring regularly. Add remaining sugar and simmer a further 10 minutes.

*To test:Remove a tsp of liquid from the jam and place on a plate, allow to cool. If a skin forms and jam holds its shape it is ready.

Pour into sterilised jars and seal.

Keeps for 3-4 months.

Ensure storage jars are well sterilised.

6.0 servings

Wednesday, February 10, 2010 - 5:58pm

Anonymous