Apricots, the queen of stone fruits with their intense, tangy yet contrastingly lovely luscious flavour, produce a magnificent jam. There’s excitement in our household as the apricot time of year approaches. Born out of the cold of winter, early spring buds, coaxed by the heat from the changing time of year, generate delicate blossoms which are magically changed into fantastic eggs” filled up with an intense fantastic orange nectar This simple recipe generates an complete flavoured apricot jam which will become a home favourite.
Preparation time: thirty minutes
Cooking period: chimney cake grill 1.5 hrs
900 g white sugar
With a small paring knife, cut the apricots in half and take away the stone. Remove any stem or discoloured area where the fruits stem was attached to the apricot.
Cut each half into half again and diagonally so that you have small – medium chunks of fruits. Refer the records section below on fruits size.
In a large saucepan add water, sugar, lemon juice and apricots.
Mix constantly over gentle temperature until all the glucose has dissolved. As the apricots soften a heavy juicy combination with bits of fruits will result.
Increase the warmth and provide the combination quickly towards the boil and cook for about 10-15 minutes or before jam is thick and gets to setting point
Using a metal spoon remove any scum occasionally.
Take away the jam from the heat and allow to cool slightly.
Utilizing a funnel to put into warm dry sterilised screw cover sealable bottles, fill to approximately 2.5cm (I inch) from the top from the container and seal using your preferred method.
Label and shop in a great dark put in place the kitchen or pantry.
Permit the jam to mature for at least 2 weeks before eating.
Choose ripe clean fruit. Usually do not make use of overripe rather than use mouldy fruit as this will produce a poor quality jam.
Apricots possess a moderate level in acidity and pectin. The addition of some lemon juice will facilitate the placing from the jam.
The amount of times you will need to cut the apricots will depend on its size and the final texture of jam you like. If the items are too little, during the cooking food process the fruits is will break up and create more of a puree texture. Larger pieces will create a jam with wonderful apricot parts surrounded by a luscious syrupy combination.
Warmth gently and slowly cook before glucose has completely dissolved before boiling otherwise the fruit skin will toughen and the sugar might crystallise.
Once the glucose has dissolved and the fruits is soft, boil quickly before jam gets to its setting stage.
Stir occasionally to prevent the jam from sticking on the bottom of the pot. But not too often as this will lower the temperature and delays achieving the setting point.
Rapid boiling until the setting point is usually reached point helps to preserve the new fruit flavour. Lengthy slow simmering from the jam affects the colour and reduces the flavour of the jam.