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.
For a more self sufficient future