This jam, which is excellent for making apricot sauce and apricot glaze, is made with fresh apricots. Only firm, flavourful fruit should be used. Over-ripe fruit will prevent the jam from setting.
3 lb. fresh apricots
3 lb. granulated or preserving sugar
10 fl. oz. water
Wash the apricots, cut them in halves and remove the stones.
Put the apricots and water in a preser-ving-pan or a very large saucepan over a moderate heat. Simmer for about 15 minutes or until the fruit is tender and the water reduced. Add the sugar and stir with a wooden spoon until it is dissolved.
Bring the jam to the boil and continue boiling rapidly for 15 minutes.
To test the jam for setting, remove
Apricot Jam may be made with fresh fruit, or dried fruit and almonds.
LA the pan from the heat, put a spoonful of jam on a cold plate or saucer and allow it to cool. Setting point has been reached when the surface of the jam sets and wrinkles when pushed with your finger. If the setting point has not been reached, return the pan to the heat and continue boiling, testing every few minutes.
When the setting point is reached, skim the scum off the surface of the jam with a slotted spoon.
Using a jug or ladle, fill clean, warm, dry jars to within 4-inch of the tops. Wipe the outside and the inside rims of the jars with a warm, damp cloth to remove any stickiness.
While the jam is still hot cover the jars by putting a small round of wax paper in each one. Cover with vegetable parchment or cellophane and fasten with string or an elastic band. Label the jars and, when cool, store them in a cool, dry cupboard.