Fresh Apricot Jam
| Ingredients | Method | |
|---|---|---|
|
3lbs of firm, ripe Apricots 3⁄4 pint of water Juice of two lemons 3 1⁄2 lbs of warmed preserving or granulated sugar. 1oz blanched & halved almonds |
Halve the apricots and remove the stones. If the apricots are very large, cut them into quarters. Put the fruit into a preserving pan with the pint of water and lemon juice. Simmer gently until the fruit is soft. Stir in the sugar and stir until dissolved. Bring to boil and add the blanched and halved almonds. Continue boiling until settling point is reached (about 10-15 minutes)- a little of the jam placed on a cold saucer should wrinkle when the surface is dragged with a finger. Skim the jam if necessary, an dpot and cover in the usual way. This makes 6 one lb jars of jam. |