Apricot Jam

Ingredients

  • 4 lbs fresh apricots
  • juice of 1 lemon
  • 9 cups sugar
  • 1 tbs unsalted butter
Directions:
  • Halve the apricots and remove the pits.
  • Crack a few of the apricot pits with a nutcracker or hammer, and take out the kernels and blanch them in boiling water for about 1 minute, then drain.
  • Put the apricots, lemon juice, apricot kernels, and 2 cups of water in a preserving kettle and simmer until the fruit is soft and the contents of the pan are well reduced. About 15 minutes.
  • Take the pan off the heat and add the sugar, stirring until dissolved.
  • Add the butter and boil rapidly until setting point is reached. About 15 minutes.
  • Remove any scum with a spoon, then pack, seal and process using an acceptable canning method.

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