23 January, 2015

Apricot Jam

Apricot Jam
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Apricot Jam
  • 1 kg firm ripe apricots-halved-stoned
  • ½ cup water
  • ¼ cup fresh lemon juice
  • 1kg sugar
  1. Bring apricots, water and lemon juice to boil, then simmer for about 15 minutes or until apricots are tender.
  2. Add sugar stirring constantly with wooden spoon (without boiling) until sugar is dissolved.
  3. Bring to boil, then boil uncovered without stirring for about 30 minutes or until jam will set when tested.
  4. Stand for 5 minutes before bottling into sterilized glass jars - seal while hot.