Apricot Jam Recipe
Ingredients:
- 4 lbs (1.8 kg) fresh apricots
- 4 lbs (1.8 kg) sugar
- ¼ pint (145 ml) water
Method:
- Wash and drain the apricots. Cut in halves and remove the stones.
- Crack a few of the stones and tie the kernels in a piece of muslin.
- Put the apricots, kernels and water in a preserving pan.
- Stew the fruit until it is tender.
- Take out the kernels and test for pectin.
- Add the sugar and stir until it has dissolved.
- Bring to the boil and boil rapidly for about 10 minutes until the jam sets when tested.
- Remove the scum.
- Pot and seal at once.
Makes about 6 lbs (2.7 kg) of jam
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