May 30 2009
Tasty Apricot Jam Recipe
We just love free stuff here at A Self Sufficient Life. Last week it was a carrier bag full of tiny sweet apricots.
The wonderful lady who gifted them to us suggested I make some Apricot Jam, to which I responded I had too much Cherry Jam to do at the moment. But as the apricots sat, wafting their wonderful scent about the kitchen I gave in. I am very glad I did. I do believe this may now be my favorite homemade jam recipe! Well until I try another I suppose.
Tasty Apricot Jam Recipe
Apricot Jam Ingredients
- 1.3 kg apricots
- juice of one lemon
- 1 kg sugar
- 300ml water
Apricot Jam Method
Cut the apricots in half and remove the stones (keeping ten aside for use later on). Put the prepared apricots in a glass bowl, mix with the lemon juice and leave till required.
Break open the ten reserved apricot stones with a hammer to extract the kernels. Blanch the kernels in a little boiling water for one minute, peel off the brown skin and chop finely.
Put the sugar and water in a large saucepan and slowly bring to the boil, stirring to dissolve the sugar. Once the sugar is all dissolved, boil quickly for 3 minutes.
Add the apricots and simmer gently for 5 minutes. Now bring back to the boil and keep at a rolling boil for 25 minutes until setting point is reached.
About 5 minutes before the jam is ready stir in the chopped apricot kernels.
Once the jam is ready, remove from the heat and leave to settle for 5 minutes, skimming off any skum.
Ladle into hot sterilised jars and seal.
This Apricot Jam will keep for up to 2 years, sealed somewhere cool, dark and dry. Once open store for 3 months in the fridge.
This is fabulous on crumpets but you could also it to glaze fruit tarts or lamb joints before cooking.
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Darn, and I’ve got no apricots on my tree this year due to a late frost!
I’ll have to file this recipe for next year!
Simply – we only planted an apricot tree this year, so think we’ll have a while to wait before I can make apricot jam from our own fruit – looking forward to it though!
Sounds so mouthwatering! Wonder if you could use this with peaches, too? We’re not long from having them ripe around here…
Lamb and apricots sounds yummy, sadly we are unlikely to ever produce our own apricots here. Plenty of sheep to kidnap though!
I like the pristine new look theme by the way, have you and Mr. D being cleaning your boots?
AG – I haven’t made peach jam – yet, but thinking it needs less cooking but some peeling action first.
Goo – Would love to have fresh lamb available at home! As for the theme – yep it was a very late spring clean here!
I made this jam.
Very aromatic, with fresh and beautiful color.
Thank you very much.
Congratulations! Great idea.
D, glad you liked the apriocot jam recipe. We seem to have already eaten a lot of ours, wish I’d made more!