Tuesday, 12 August 2014

My favourite Apricot Jam

Out of all the jams I’ve ever made, my favourite is homemade Apricot Jam. It’s such a useful jam as a glaze or seal between layers of cakes. Now we get apricots on the local market in summer, I can’t resist buying enough to make a few pots. Here’s Grandma’s easy recipe and it sets well. I made this batch in under an hour.  
Apricot Jam
 Approximately 1 lb (450g) (caster or jam) sugar
1 tbsp lemon juice 
¼ pint water for each 1lb (450g) of fruit.

 Wash the fruit, remove the stones and cut into quarters. Crack open about 3-4 of the stones to remove the kernels. Blanch these in a small pan of boiling water for about 2 minutes. Place the fruit, blanched kernels, lemon juice and water in a jam pan or a large heavy saucepan. Simmer for approximately 20 minutes, or until the apricots are softening. Remove the kernels with a slotted spoon, once they have risen to the surface. Add the sugar and continue to heat gently, stirring until it has dissolved. Add a knob of butter and boil for about 15 minutes. Test for setting. Leave to cool for around 30 minutes then pot into sterilised jars and cover.
I’m always inspired by the vast array of jams which my friend Laurent at Mille et une confitures in Chinon makes. His family have a long tradition of jam making for over 40 years.  Have you got a family favourite jam recipe to share?

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