Apricot jam has a perfect sweet-tart balance and good gel from the pectin that makes it a standard glaze on many desserts. It is also great in its own right on toast. Using the kernels from the pits adds a complementary almond flavour. There is no need to peel them or add pectin. The fruits cook down enough that just halving them is sufficient.
Ingredients
For 3 pints
- 1000 g apricots
- 100 g water
- 800 g sugar
- 2 tbs lemon juice
Steps
- Fill a canning kettle with water to the appropriate level and bring to boil. Reduce heat and keep ready at the boil until the jam is ready. Sterilize canning jars and lids.
- Cut apricots in half along their seam around the pit. Remove the pits, and put the flesh in a pot with at least three times the capacity of the batch.
- Optionally, crack 10 of the pits and remove the kernel inside. Tie the kernels in a cloth bag or put in a tea strainer. Discard the remaining pits.
- Add water and optional kernels to the pot. Cover and bring batch to a boil.
- Uncover and boil until the apricots soften, about 10 minutes.
- Add the sugar to the apricots, stir in to dissolve, and return to the boil. Continue to cook, stirring frequently, until the batch reaches 215 °F.
- Add the lemon juice.
- Continue to cook, stirring frequently, until mixture reaches the jellying point, around 218 °F (apricot jam sets after being cooked to a lower temperature than other jams).
- Remove and discard the bag with the kernels.
- Can and seal jars in canning kettle 10 minutes.