Monday, February 16, 2009
Today I'm going to share my best apricot jam recipe. If you would like to learn how to make apricot jam then keep reading.
One of my favourite things about summer is the seasonal fruit that becomes available. Some of my fondest childhood memories are of my mother and sisters with buckets in hand on our quest for apricots. Although we lived in town, we were fortune enough to have family and friends on nearby farms. Each year we would get the call to say "The apricots are ready, come out and help yourself"
What followed was buckets brimming with fresh, sweet smelling apricots and tummies full to bursting point.
The next day was jam making day and the house filled with the divine smell of apricots cooking as I learned from mum how to make apricot jam.
These memories came flooding back to me recently when our neighbour called over the fence "Want some apricots? There's more than I can manage over here so help yourselves"
As we scurried next door with our buckets in hand I felt like Martha B Rabbit excited about the prospect of stocking the pantry with jams for winter.
That afternoon I looked out my best apricot jam recipe and started processing.
Here's how to make apricot jam.
Wash then cut in half 1.5kg of apricots.
Measure out 3 tablespoons of fresh lemon juice and 1.25kg of sugar.
Place the apricots in a large saucepan with 1/2 cup of water and 1/3 of the sugar.
Stir until the sugar has dissolved.
Boil the apricots until they are soft then add the remainder of the sugar and the lemon juice.
Boil over low heart for approximately 30 minutes-to 1 hour.
The jam should turn a darker colour and should jell when cool.
I normally spoon a small amount out and cool on a crockery plate.
When the apricot jam is cool it should be thicker.
Bottle in clean jars. Yummy!
Learning how to make apricot jam is easy when you have a good recipe.
Hope you enjoy my best apricot jam recipe.