Method
Step 1:
Wash the fruit and leave to soak for at least 4 hours in the 900ml of water.
Step 2:
Simmer in a covered pan for about 30 minutes to break up the fruit.
Step 3:
Measure into a pan 900mls prepared fruit pulp, making up the amount with water if necessary.
Step 4:
Add the lemon juice and sugar, heat gently, stirring occassionally, until the sugar has dissolved.
Step 5:
Bring to a full rolling boil and boil rapidly for 1 minute stirring occasionally.
Step 6:
Remove from the heat and stir in the apple pectin, skim if necessary.
Step 7:
Pot and cover in the usual way.
Ingredients
MetricImperial
For The Jam
- 225g Dried apricots
- 900ml Water
- 3 tbsp Juice of one whole lemon
- 1.35kg Silver Spoon White Granulated Sugar
- 250ml Apple pectin
Utensils
- Large preserving pan
- Sterilised jars and lids
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Ingredients
MetricImperial
For The Jam
- 225g Dried apricots
- 900ml Water
- 3 tbsp Juice of one whole lemon
- 1.35kg Silver Spoon White Granulated Sugar
- 250ml Apple pectin
Utensils
- Large preserving pan
- Sterilised jars and lids