Preparation time 30 min
Cooking time 30-40 min
Skill Moderate
Serves 6 standard jars
Ingredients
1.5kg fresh apricots, halved
1.5kg sugar
Juice of 1 lemon
1 tsp vanilla extract (optional)
2 apricot kernels
Method
Begin by washing the jars and lids and sterilising them until required.
Place the apricot halves into a large heavy based, deep sided pot or jam pan. Add ½ cup water.
Place over a moderate to low temperature and cook the apricots until soft and pulpy.
Add the sugar, lemon juice and vanilla.
Using a mallet or something similar, lightly crack the apricot stones, remove the kernel, peel off the brown skin, lightly crush. Add to the jam mixture.
Place back on the heat and stir to dissolve the sugar. Turn up the heat so the jam comes to a steady bubbling. Stir frequently.
Place a couple of saucers in the freezer.
After about 15 minutes of the jam bubbling, and the consistency has thickened, spoon a little jam on to the cold saucer. Once cool, run your finger through the jam. If it runs together then continue cooking. If the jam stays separated it is ready to bottle.
Remove from the heat and cool slightly.
I like to mash the apricot pulp a little with a potato masher to blend the apricots.
Pour into the warm sterilised jars, secure with the lids, label and store out of direct sunlight.
